Crock Pot Shredded Beef Ragu

Crock Pot Shredded Beef Ragu

Note. If at end the sauce is too thin, remove the beef before shredding, transfer the sauce to a pot and simmer until it reduces.

Ingredients

Serves 8

1½ lbs flank steak (or beef brisket or any other slow cooking beef), cut into equal 4 pieces

1 teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon olive oil

1 garlic clove, minced

1 small onion, finely chopped

1 carrot, peeled and diced

1 celery stalk, diced

2 tablespoons tomato paste

¼ cup beef broth

1 (28 oz / 800 gr) can crushed tomatoes

1 dried bay leaf

2 sprigs fresh thyme

Directions

Grease the inside of your slow cooker.

Pat beef dry, sprinkle with salt and pepper, and place in the slow cooker.

Heat 1 tablespoon of olive oil in a skillet over medium heat, add garlic, onion, carrot, and celery and sautè for 5 to 6 minutes. Scrape mixture into the slow cooker.

In a small bowl combine tomato paste and beef broth and pour over the beef.

Finally add crushed tomatoes, bay leaf, and fresh thyme.

Cover and cook on high for 4 to 5 hours or on low for 8 hours.

When done, discard the herbs, transfer beef to a cutting board, and shred using two forks.

Return shredded beef to slow cooker and stir with sauce.

Serve over pasta sprinkled with grated Parmesan cheese and parsley.