Slow simmered in the crockpot all day long this sauce will have your stomach grumbling as your house smells more and more delicious.
Welcome to National Slow Cooking Month................
Ashley of Cheese Curd in Paradise has invited us to join her in sharing Slow Cooker recipes on Monday, Wednesday and Friday of this week. I joined in the fun Monday and today. You can find the others on Friday by following #NationalSlowCookerMonth.
Let's see what we all slow cooked up for today.........
Welcome to our #NationalSlowCookerMonth Celebration!
This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!
- Slow Cooker Saucy Pork Chops from Cheese Curd In Paradise
- Simple Slow Cooker Breakfast Pizza from A Kitchen Hoor's Adventures
- Slow Cooker Balckbean Soup from Magical Ingredients
- Slow Cooker Chicken and Potatoes from Kathryn's Kitchen Blog
- Spicy Apricot Chicken Thighs from Cindy's Recipes and Writings
- Slow Cooker Vegetarian Spicy Cheese Dip from Blogghetti
- Slow Cooker Chicken Gyro Bowl from The Spiffy Cookie
- Spicy Mexican Cerveza Beef from Palatable Pastime
- Slow Cooker Chicken Tortellini Soup from Our Crafty Mom
I made this homey, casual meal for one of my small dinner parties this Christmas Season. It started with a flank steak that I cut into four pieces and seasoned with salt, pepper and garlic powder before placing it in the bottom of the crock of my slow cooker.
Easy Slow Cooker Beef Ragu
- 1 flank steak (1-2 lbs) cut against the grain into 4 pieces
- salt, pepper and garlic powder, to taste
- 1 (28 oz) can tomato puree
- 1/4 c. dry red wine
- 1 carrot, thinly sliced
- 2 bay leaves
- 2 sprigs thyme
- 1 lb. pasta of choice, cooked per package directions
- ricotta cheese and shredded parmesan for serving, if desired
- Place the steak in the bottom of the crock of your slow cooker, add tht tomatoes, wine, carrot, bay leaves and thyme. Cover and cook on low for 8 hrs or on high for 6 hrs.
- Discard the thyme and bay leaves. Using two forks, shred the meat into the sauce.
- Combine with pasta and serve, passing the ricotta and parmesan, if desired.
Adapted from a recipe found at Gimme Some Oven
Sat. Fat (grams)1.37