A great way to transform a tough or cheaper cut of meat is by cooking it for hours in a slow cooker. By the end of the cooking, this roast can literally be pulled apart with a fork.
This is definitely not a "quick cooking" meal. However, so much of the time is hands off, that it can easily be prepped in the morning. You will have dinner ready to go, simmering away and making your whole house smell delicious!
I served the ragu with homemade pappardelle, but it would taste delicious with dry pasta or mashed potatoes. The flavors are mild enough that leftovers can be transformed into shredded beef tacos. It also freezes very well.
Slow Cooker Beef Ragu
Ingredients
- 2-3 lb. rump roast
- 1 tbsp. olive oil
- 4 cloves garlic smashed
- 1 can diced tomatoes 15 oz.
- 1 can tomato sauce 15 oz.
- 1 carrot diced
- 1 medium onion diced
- 1 rib of celery diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup beef broth or red wine
- 1 tsp. Worcestershire sauce
- ½ tsp. red pepper flakes
Instructions
- Heat olive oil in a large frying pan and begin by searing the roast on all four sides. This is really important because it creates a much richer flavor! Each side will take about 3-4 minutes on high heat. Once seared, cut the roast in 4 pieces.
- Place pieces of meat into slow cooker. Add in diced tomatoes, tomato sauce, garlic, onion, carrot, celery, bay leaf, thyme, oregano, salt, pepper, broth, Worcestershire sauce, and red pepper flakes. Cover with lid.
- Cook on low for 8-10 hours. Remove bay leaf. Shredded meat with two forks.
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