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!
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:
- It is relatively inexpensive to prepare coming in at about $3.80 per serving.
- 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!
- 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!