Slow Cooker Beef Ragout
Servings : 10
Ingredients
- 2.5 lbs chuck roast
- 1 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 can Diced Tomatoes 28 oz
- 1 can tomato paste 6 oz
- 1 Tbsp bottled minced garlic
- 1 cup frozen sliced carrots
- 1 cup celery sliced
- 1 cup frozen diced onions
- 1/2 cup red wine or 1/4 cup balsamic vinegar
- 2 tsp oregano
- 1 lb 100% whole wheat pappardelle pasta or whole grain egg noodles
- 1/2 cup fresh parsley chopped
- 1/2 cup parmesan cheese grated, optional
Instructions
- Heat oil in large skillet. Sprinkle roast with salt and pepper. Add roast to skillet and sear 1-2 minutes per side, just until browned.
- Add seared roast to slow cooker. Add tomatoes, tomato paste, carrots, celery, onion, garlic, wine and oregano. Cook on low 10 hours or on high 8 hours.
- 20 minutes before cook time ends, cook pasta according to package directions. Drain.
- Shred beef. Serve cooked noodles topped with beef and sauce. Garnish with parmesan cheese and parsley.
To freeze
- Heat oil in large skillet. Sprinkle roast with salt and pepper. Add roast to skillet and sear 1-2 minutes per side, just until browned.
- Add seared roast to large zip top freezer bag. Add tomatoes, tomato paste, carrots, celery, onion, garlic, wine and oregano. Freeze.
To cook after freezing
- Add frozen meal to slow cooker. Cook on low 12 hours or on high 10 hours.
- 20 minutes before cook time ends, cook pasta according to package directions. Drain.
- Shred beef. Serve cooked noodles topped with beef and sauce. Garnish with parmesan cheese and parsley.