Hearty Crock-Pot Beef Ragu
Prep Time
25 minutes
Prep Notes
This recipe can be made to eat now or prepped into freezer bags and eaten later. No cooking, just divide the ingredients in 1/2 and make it into 2 meals. into your gallon freezer bag, put the raw seasoned beef, tomatoes, tomato paste carrots, celery, garlic cloves, onion and Italian seasoning. You will want to be sure you defrost the meal in the refrigerator 24 hours before putting it into your slow-cooker (crock-pot). Once you dump the contents of the bag into the pot, pour in your beef stock (or red wine) and follow the instructions from there.
This ain't your mama's usual meat sauce or meatball! It's better!
Cooking Time
6-8 hours on low or 4-6 on High
Yields
4-6 servings
Ingredients
1 lb. beef chuck roast
1-28oz can crushed tomatoes
1-6oz can tomato paste
1 cup carrots, peeled and diced (or coins if carrot is small in diameter
1 cup celery stalks, 1/4" slices
3+ garlic cloves, peeled and whole
1 medium onion, diced
1 tsp Italian seasoning (or fresh Italian herbs like basil, thyme, oregano tied in a bundle)
1 tsp Real salt
1/2 tsp black pepper
1 cup beef stock (or red wine mixed 1/2 cup wine with 1/2 cup of water)
Directions
- Season the beef with salt and pepper and place it into the bottom of the Crock-pot.
- Using a sharp knife put holes into the meat and push an entire clove down into the holes. I usually use 4 to 5 cloves but it depends on the size of the meat.
- Add in the crushed tomatoes, tomato paste, carrots, celery, onion and Italian seasoning. Stir to combine the ingredients
- Cook on low for 6 hours (8 hours max). If you cook longer the beef will get mushy so be careful!
- Before serving, make your Cauliflower Celery root mash.
- Take the beef out of the pot and shred it with two forks and place the meat back in the pot with the sauce.
- Serve the beef ragu over the Cauliflower Celery Root mash or Chickpea pappardelle pasta'
- Top with some saved parmesan or eat it just like it is.
Notes
This is a perfect dump-and-go recipe that the whole family will love. Just remember to take the beef out of the freezer the night before so it isn't frozen when you put it into the crock-pot the next morning.
Serve with a small green salad topped with a light, olive oil and vinegar dressing (homemade of course).