Beef Ragu

It seems a chill has returned to the air.  We so enjoyed our week of summer-like weather and we knew it couldn't last until...summer. 

Seriously?  Central Ohio in late March and mid-80's for an entire week?  We all knew it couldn't last forever.  It was nice while it was here though and I hope we get just a little bit of it to return during the week that my kids are out of school for spring break.  Especially since we aren't going anywhere on a trip!

Today's recipe share is a good one for a chilly day.  You can serve Beef Ragu over noodles, rice or, as the recipe suggested, even polenta.  I'm not into polenta, however, so I would never consider that.  This is a very tasty and filling dish.  Give it a try! 

Beef Ragu

Here's What You Need:

1 medium yellow onion, diced small

3 minced garlic cloves

6 Tablespoons tomato paste

3 teaspoons dried oregano

1 beef chuck roast (about 4 pounds)

coarse salt and ground pepper

1-2 Tablespoons red wine vinegar

Here's What You Do:

In a 5-6 quart slow cooker combine the onion, garlic, tomato paste and oregano.  Season the roast with the salt and pepper and place the roast on top of the onion mixture.  Add 2 cups of water and cover with a lid.  Cook on high until the meat is tender and can easily be pulled apart with a fork.  It will take about 4 1/2 hours.  Or you set the slow cooker on low and let the roast cook for about 9 hours.  Let the roast cool for ten minutes and then shred the meat with two forks and add the vinegar to taste.

Three Things I Like About This Recipe:

1. It is relatively inexpensive to prepare coming in at about $3.80 per serving.
2. I can start this meal either in the morning or midday and my family's meal is on the table with little work when there is homework to give attention to!
3. I love having the leftovers to store in the freezer and get out in another week or so.  This flavorful meat reheats nicely and tastes delicious served up on a good quality sandwich bun!

Note:  This recipe comes courtesy of a recent issue of Everyday Food.  Love that magazine!