While not the prettiest of pics, this was damn delicious and supremely filling if I do say so myself! I got the inspiration for this dish flipping through the new Skinnytaste cookbook, Fast & Slow. I love that slow cookers are indeed slow at cooking (like all day!) but you set it, forget it and it makes getting dinner on the table each night FAST! Kind of an oxymoron, no??? If you know you are going to be out all day and will have no time to cook or you have dinner guests you’d rather spend time with than slaving over the stove for, the crockpot is the way to go. While ideally this dish would be served over pasta, I had some dinner guests who were just not pasta people and, quite honestly, it’s not my thing either. I put it over cauliflower rice but spaghetti squash or zucchini noodles would have been tasty as well. I didn’t have the right cut of meat for this but in all honesty, you can’t mess a crockpot recipe up. You know that all these flavors slow cooked together are going to be good, right?!
Slow Cooker Beef Ragu
- 1 teaspoon olive oil
- 6 garlic cloves, smashed slightly
- 1 1/2 pounds flank steak, cut into 4 pieces (my butcher was out of flank steak so I used sirloin steak at their recommendation – it was great)
- Sea salt and freshly ground black pepper
- 1 28oz can crushed tomatoes
- 1/4 cup reduced-sodium beef broth
- 1 medium carrot, finely chopped
- 2-3 bay leaves
- 3 sprigs of thyme
- Optional for serving: grated romano, ricotta cheese, parsley
- In a small skillet, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 5 minutes.
- Add beef to slow cooker. Season with salt & pepper. Pour in the tomatoes, broth, garlic, carrots, bay leaves and thyme.
- Cover and cook on high for 6 hours or low for 8 hours.
- Discard the herbs and shred the beef in the pot using 2 forks.
- Serve over whatever your heart pleases! Pappardelle, cauliflower rice, spaghetti squash, zucchini noodles or whatever!