Slow-Cooker Beef Ragu
by Martha Stewart
Yield: 6 servingsPrep: 10 minsTotal: 5 hrs
Ingredients
produce
- 1 mediumyellow onion(diced small)
- 3garlic cloves(minced)
- 3 tablespoonsoregano leaves(chopped fresh)
protein
- 1beef chuck roast(halved)
pantry staple
- 1 to 2 tablespoonsred-wine vinegar
- salt
- ground pepper
- 6 tablespoonstomato paste
Instructions
- In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
- Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.