Pot Roast Ragu Food

LEFTOVER POT ROAST TURNED RAGù

Leftover Pot Roast Turned Ragù image

There is always leftover pot roast from dinner. Have no fear, with this ragù recipe it will be just as delicious on day two.

Provided by Heather Kinnaird

Categories Main

Number Of Ingredients 10

Ingredients

leftover pot roast with vegetables, diced
1 Tbsp olive oil
1 small onion,diced
1 clove of garlic, minced
1 cup of red wine
1 - 28 ounce can of crushed tomatoes
1 cup of the leftover pot roast juices (or beef stock)
salt and pepper to taste
1 pound pasta, cooked according to directions (I used DELALLO rigatoni )
Parmesan cheese for topping

Steps:

to make the ragu you need to have at least 1½ cups of leftover pot roast along with some of the vegetables, dice it all up
in a large pot, heat the olive oil over medium heat
add the onion, cooking until soft,about 5 minutes
add the garlic,cooking another minute
stir in the red wine, and cook until most of the liquid has evaporated
add the pot roast, vegetables, juice or stock, and the tomatoes
simmer, stirring occasionally, until the sauce has thickened (at least 30 minutes), but I let mine cook for at least an hour to bring out all the great flavors
season to taste with salt and pepper
top pasta with sauce and a bit of Parmesan

SLOW-COOKER BEEF RAGU

Slow-Cooker Beef Ragu image

Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 5h

Number Of Ingredients 7

Ingredients

1 medium yellow onion, diced small
3 garlic cloves, minced
6 tablespoons tomato paste
3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
1 beef chuck roast (4 pounds), halved
Coarse salt and ground pepper
1 to 2 tablespoons red-wine vinegar

Steps:

In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.

Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g

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