Slow Cooked Beef Ragu

By charlotteh371

Ingredients

• 1 large onion sliced
• 4 garlic cloves
• 2 tbsp fresh rosemary chopped
• 2 lb beef chuck roast
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 cups beef broth
• ¼ cup red wine
• 6 oz can tomato paste
• 15 oz can diced tomatoes
• ½ cup Parmesan cheese grated
• For Serving
• 12 ounces pappardelle pasta
• 6 cups creamy cheesy polenta click link for recipe

Preparation

Step 1

Instructions

Add the onion and garlic cloves to the bottom of a slow cooker set to high.
Sprinkle the fresh rosemary over the top.
Season the beef with the salt and pepper, then add to the slow cooker.
In a medium bowl, combine the beef broth, red wine and tomato paste.
Pour the mixture over the beef.
Add the can of diced tomatoes to the crock pot.
Cook on high for 6-8 hours.
Reach two forks into the crock pot and shred the beef.

Serve the beef on top of creamy polenta or tossed with papparadelle pasta.

Use a ladle to pour the sauce from the crock pot over the beef and polenta or pasta.
Top with fresh grated parmesan cheese.