Slow Cooker Beef RagÙ With Basil Gremolata Recipes

SLOW-COOKER BEEF RAGU

Steps:

• 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.

SLOW COOKER BEEF RAGU

Steps:

• Cut beef into 4 pieces. OPTIONAL FOR ADDED FLAVOUR: Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 5 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared.
• You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the onion and fry until transparent. Add the garlic/onion mixture over the beef in the slow cooker, plus all remaining ingredients (except for the cornstarch/water mixture).
• Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.The beef is ready if it falls apart easily when pulled apart with two forks.
• NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes and allow to thicken.
• Shred the beef into pieces; mix through the sauce. Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash.

SLOW COOKER BEEF RAGU RECIPE

Steps:

• Season the beef with salt and pepper.
• In a frying pan over high heat, brown the beef on all sides. Once browned, put to the side.
• Deglaze the pan with the red wine, then transfer to a slow cooker.
• Next, in the slow cooker, add the beef, onion, garlic, carrots, celery, sugar, fennel seeds, thyme, bay leaves, tomato paste, crushed tomatoes, and the beef stock.
• Cook on low for 10 hours.
• Remove the beef from the slow cooker and shred using two forks. Return the beef to the slow cooker once it has been shredded.
• Turn the slow cooker to high and cook for 15 minutes.
• Season with salt & pepper.
• Serve & Enjoy.

SLOW-COOKER BEEF RAGÙ WITH BASIL GREMOLATA

Steps:

• Directions Combine the tomatoes (with their juices), tomato paste, onion, thyme, and 2 cloves of the garlic in a 4- to 6-quart slow cooker. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper; place on top of the liquid. Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Shred the meat, using 2 forks. Combine the basil, lemon zest, oil, the remaining clove of garlic, and ¼ teaspoon each salt and pepper in a small bowl. Twenty minutes before serving, cook the pasta according to the package directions. Serve the pasta topped with the beef ragù. Garnish with the basil gremolata and grated Parmesan.