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I was going thru some old magazines (am I the only one who keeps magazines?) from 2019 and found this Canadian Living Magazine with the most delicious looking cover. I've been feeling rather bored with my dinners lately, maybe it's the time of year, but this recipe seemed pretty easy and it made enough that there would be leftovers! It was something I hadn't ever had or tried so here's my take on this recipe. I loved the fact that dinnertime was so easy - all the work had been done early in the day. It's a very hearty meal, perfect for winter days. The flavour was pretty good - now here's where the comments are. My family is 1/2 garlic love, 1/2 no garlic. I made this without garlic and without the red wine. Next time, I will add the red wine - I think it will deepen the flavour and as for the garlic - I liked it without, but my garlic lovers would like it with some garlic in it. All in all, I will make this again. It was a really good meal. I served it with fresh Italian buns, Caesar Salad and got thumbs up from everyone. So. . .
to the recipe. . .
Slow Cooker Pot Roast Ragu
I kg, beef roast cut into 1" cubes (use your favorite)
Pat dry and toss with
1 tsp. salt
1/2 tsp. pepper
2 tbsp. flour
Heat 2 tbsp. oil in a frypan at med-high heat
Add the beef cubes, flipping until all sides are browned.
Remove from pan and put the beef into your slow cooker.
Add 1 tbsp oil to the pan, reducing heat to med-low.
Add in
2 carrots, chopped
1 onion, chopped
3 sprigs thyme (use dry if you don't have fresh, but add it to sauce in the slowcooker)
*garlic - you can add up to 4 cloves or leave this out - your choice)
1/2 tsp. salt
1/2 tsp. pepper
Cook and stir until softened, about 5 minutes.
Push to side of pan and add to the centre, until sizzling
1/4 c. tomato paste
Add the veggies to this, stirring to combine.
Add in 1 c. red wine (or beef broth) and bring to boil.
Reduce heat and let simmer for about 2 minutes.
Stir in and bring to a boil
1 can Mutti peeled tomatoes, chopped (I got this brand at Superstore)
1 c. beef broth
Add this to the slowcooker and stir to combine.
Cover and cook until tender.
4-5 hours on high
8-10 hours on low
Using 2 forks, shred the beef.
Serve over pappardelle noodles and top with parmesan cheese.
Enjoy!
