Ingredients
Scale
- 1.5 kg (3 lbs) beef chuck roast, cut into large chunks
- 1 can (800 g / 28 oz) crushed tomatoes
- 1 small can (170 g / 6 oz) tomato paste
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup beef broth
- ½ cup red wine (optional)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 bay leaves
- Fresh parsley or basil, for garnish
- Cooked pappardelle pasta or polenta, for serving
Instructions
- In a slow cooker, add the beef chunks, onion, garlic, carrots, and celery.
- Pour in the crushed tomatoes, tomato paste, beef broth, and red wine.
- Add oregano, basil, salt, pepper, red pepper flakes, and bay leaves. Stir to combine.
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and easily shredded.
- Remove the bay leaves. Shred the beef with two forks and stir well into the sauce.
- Serve over cooked pappardelle pasta or creamy polenta. Garnish with fresh parsley or basil.
- Enjoy!