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Slow Cooker Beef Ragu

I have a new obsession.  You may have heard of it.  It's called biking.

When I was in NOLA, my friends and I signed up for a bike tour and it was honestly the highlight of my time there. (Side note: If you are also heading to NOLA, I highly recommend Flambeaux Bicycle Tours.  Take a tour with Eric!)  I came back to Hoboken and immediately signed up to use our city-wide shared bike program.  I've been meaning to do it for the past two years but of course I needed an extra push in the right direction.

With my newfound wheels of freedom, I decided to take a leisurely ride to my neighborhood ShopRite to pick up a roast and a few other items.  Am I the only one who loves grocery shopping?  As I first started getting into cooking, I would head to ShopRite to find ingredients and it was there that I really grew to love picking out produce and stocking up on pantry items.  Yes, this might seem weird to a few of you, but I KNOW some of you get me.  And since I was so accustomed to the large selection in my big-box grocery store, shopping in smaller places nowadays just doesn't give me the exact same feeling of excitement.  I just love ShopRite so much!

OK, before things get weird (aren't they already weird though?), let's just stop there.  Suffice it to say that I am excited to be in full-on biking mode for the summer and I'm looking for any opportunity to take a bike ride through Hoboken.  Guess that means you'll be seeing even more posts about ShopRite in the future!
 

Slow Cooker Beef Ragu
makes 6-8 servings

Print Recipe

  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 6 tablespoons tomato paste
  • 3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
  • 4 lbs beef chuck roast, halved
  • kosher salt and ground pepper, to taste

1) Add the onion, garlic, tomato paste, and oregano into your slow cooker.

2) Season the beef with as much salt and pepper as desired.  Add the meat to the slow cooker as well.

3) Pour in 2 cups of water, cover and cook on low for 9 hours (or high for 4 1/2 hours).

4) Once done, use tongs or forks to shred the meat.

5) Serve warm on top of rice, mashed potatoes, polenta/grits, etc.

--recipe slightly adapted from Real Food By Dad