Ingredients
- 8-10 pound roast
- 7 cups of tomato puree
- 3 1/2 cups of red wine or sherry
- 4-6 bay leaves
- 6 garlic cloves
- 2 bell peppers
- 2 onions
- salt and pepper to taste
- 2 sprigs of fresh rosemary or about 2 Tablespoons
- 2 Tablespoons garlic powder
- 4 Tablespoons dried basil
- 1 teaspoon red pepper
- 1/4 cup olive oil
Instructions
- Rough cut the peppers and onions.
- Place peppers, onions, garlic, and rosemary in blender with most/all the wine and blend until smooth (this is optional, for a thicker sauce, you can leave these rough or fine chopped)
- Clean off excess fat from beef if any.
- Pour olive oil into bottom of the slow cooker.
- Place beef in olive oil.
- Add all the remaining ingredients to the pot and stir just to combine.
- Set the slow cooker on low and cook for about 6 hours. When the beef starts to pull apart turn the slow cooker down to warm and continue to cook for 12-15 hours. 1-2 hour prior to serving, turn the slow cooker back up to low and cook with the lid cracked. Stir occasionally.
- Fork the beef apart.
- Serve over pasta.
Notes
1) This produces a lot of sauce good for a large family or if you want to freeze some for later. Consider halfing the recipe if you only want a small amount.
2) Beef is done when you don't need a knife to pull it apart.
2) Beef is done when you don't need a knife to pull it apart.
Tried this recipe?Let us know how it was!