Tuesday, May 1, 2012

slow-cooker beef ragu'... 5 hours

the goods:

1 medium onion, diced small
3 garlic cloves, minced
6 tablespoons tomato paste
3 tablespoons chopped fresh oregano leaves
1 beef chuck roast (4 pounds), halved

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 and 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat with 2 forks. You can serve over pasta or polenta, or sandwich it in hamburger buns or rolls with barbecue sauce!

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