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8) Crockpot Beef Ragu over Creamy Polenta

Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck roast cut into 2-inch pieces
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 can 28 ounces crushed tomatoes
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup polenta
  • 4 cups water
  • ½ cup grated Parmesan
  • 2 tablespoons butter

Method
 

  1. Add the beef, onion, garlic, tomatoes, broth, tomato paste, seasoning, salt, and pepper to the crockpot.
  2. Cover and cook on low for 7 to 8 hours, until the beef shreds easily.
  3. Shred the beef with two forks and stir it into the sauce.
  4. Bring water to a boil. Whisk in polenta and cook according to package directions.
  5. Stir in the Parmesan and butter. Spoon polenta into bowls and top with the ragu.