I opened the fridge this morning and remembered I had a chuck roast thawing. Actually, truth be told, it was well thawed and on it’s way out if I didn’t do something with it today. My usual go to is a crock pot version of a shredded beef taco. We love it. The thing is, I make it all the time and I wanted a challenge. Why? I’m not sure because frankly I am incredibly worn out. I decided on a crock pot meal, but with more labor intensive ingredients.
This page contains the recipe for the sauce. I also hand made the pasta as well as the focaccia bread. I will put up more recipes as time goes on that you can do if you want the undertaking of an all scratch dinner.
- beef chuck 1-2 lbs
- 2 cans diced tomato (I get the oregano basil kind)
- 1 can 6oz tomato paste
- healthy dose of salt and pepper
- 3 cloves minced garlic
- 1 large carrot
- 1 medium yellow onion diced
- 1/2 red wine
- 2 cups bone broth (you can also use beef or chicken stock)
- 1 sprig of rosemary
- 2 tbs olive oil
THIS IS HOW YOU DO IT:
- Place your diced onion, garlic, carrot, and rosemary at the base of your crock pot.
- Mix together your stock, red wine, tomatoes diced and tomato paste in a separate bowl.
- In a heavy bottomed skillet (to help collect heat) on medium high heat, add your oil.
- Salt and pepper liberally the meat.
- Brown all sides of meat in skillet. It takes about a minute each side.
- Place the meat on the goodies in the crock pot.
- Add your tomato mix on top.
- Heat on low for 4-6 hours.
- Pull meat out, shred. If the sauce is too chunky or runny for you, feel free to use an immersion blender to help break it down and/or transfer the sauce to the stove. Heat on medium to a simmer until sauce is thicker. I placed the meat back in and put the crock pot on high for about an hour with the lid slightly open to release some of the liquid. Replace meat and serve over cooked pasta, with polenta, or potatoes.
Some More Pictures:
And THE FINISHED PRODUCT: