@dianemorrisey: This slow cooked braised beef cooks until it falls apart and is easily shredded and has the most incredible flavor. The shredded beef can be used in sandwiches, stuffed in a baked potato or a burrito or over Polenta or pasta. Simple and flavorful it’s a perfect winter dish for meal prep to have in your fridge for a weeks worth of uses. . . Italian Beef Ragu . . 2 tablespoons olive oil 6 garlic cloves chopped 3 or 4 lb chuck roast, seasoned with salt and pepper or any seasoning you want. I used a Kinders blend salt and pepper 1 (28 ounce) can crushed tomatoes 1 tbls calabrian chili paste (or you could just use 1 tsp of chili flakes) 1/2 cup beef broth 1/2 cup red wine 2 tablespoons balsamic vinegar 1 tbls oregano 2 bell peppers, sliced 1 onion, sliced 2 carrot, chopped 2 bay leaves 4 sprigs fresh thyme In a skillet, heat the oil and add the beef. Sear for 2-3 minutes on each side and then add to the crock pot. To the drippings, add the peppers, onions and garlic. Cook for 4-5 minutes until soft. Stir in the Calabrian chili paste and oregano and stir to combine. Add to the crockpot. Pour the tomatoes, broth, wine and vinegar over the beef and add the carrots, bay leaves and thyme. Cover and cook on high for 6 hours or on low for 9 hours. Discard the herbs and shred the beef in the pot using 2 forks.

Diane Morrisey

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Region: US

Friday 06 February 2026 15:22:15 GMT