Slow-Cooker Beef Ragu - Martha Stewart

By á-46

Ingredients

• 1 medium yellow onion, diced small
• 3 garlic cloves, minced
• 6 tablespoons tomato paste
• 3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
• 1 beef chuck roast (4 pounds), halved
• Coarse salt and ground pepper
• 1 to 2 tablespoons red-wine vinegar

Details

Servings 6

Preparation

Step 1

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.