Slow cooker Sunday sauce
Prep 40 min
Total 8 hours 40 min
Serves 10
Updated Dec 10, 2018
Chatelaine
Ingredients
2 kg
beef roast, such as eye of round, blade or cross rib
1/2 tsp
1 tbsp
1 cup
1
1
celery stalk, diced (about 1/2 cup)
1
carrot, peeled and diced (about 1/2 cup)
2 7 g pkgs
sliced cremini mushrooms
3
156-mL can
3 tbsp
granulated sugar
1 cup
796-mL can
whole peeled tomatoes
Instructions
- PAT meat very dry with paper towels. Sprinkle with salt. Season with fresh pepper. Heat a large frying pan over medium-high. Add oil, then meat. Brown well on all sides, 3 to 4 min per side. Transfer to a slowcooker insert.
- RETURN pan to medium. Add pancetta or bacon. Cook, stirring often, until pancetta is almost crisp, about 3 min. Add onion, celery, carrot, mushrooms and garlic. Cook, stirring occasionally, until softened, about 8 min. Stir in tomato paste, sugar and chili flakes and cook for 2 min. Add wine and increase heat to medium-high. Add tomatoes and their juices. Boil for 1 min, then transfer to slowcooker insert. Cover with lid and cook until fork tender, 8 to 10 hours on low.
- USE tongs or a slotted spoon to carefully transfer the meat to a cutting board. Cover with foil to keep warm. Skim off and discard any fat from the liquid. If the sauce is watery (this depends on the cut of meat used), transfer to a large frying pan and boil for 15 min to thicken. If not, keep warm. When meat is cool enough to handle, slice and serve with sauce. Cut any remaining meat into strips or cubes and combine with remaining sauce. Toss with cooked rigatoni for another meal. Meat and sauce freeze well up to two weeks.
Nutrition
Calories 388, Protein 52 g, Carbohydrates 15 g, Fat 13 g, Fibre 3 g, Sodium 601 mg. Excellent source of vitamin B6Easy way to peel and mince garlic
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