It’s officially fall and the time for warm, easy crockpot meals is here! This recipe was so easy and the perfect comfort meal. I think next time I might add some more spices or veggies to amp up the flavor of the sauce. I didn’t drain the tomatoes, and I felt the sauce wasn’t thick enough, so my advice would be to drain them. But I just like things extra sauce-y, so maybe it was just me. I topped with goat cheese and served over polenta. The roast gets very tender and shreds apart – yummm!
Crockpot Beef Ragu over Polenta
Adapted from: Pinch of Yum
- 1.5 lbs beef round roast
- 1/2 cup yellow onion, minced
- 2 cloves garlic, minced
- 1 28-ounce can whole tomatoes, drained
- 1/4 cup red wine
- 1 tbsp. Italian seasoning
- 1 can tomato paste
- Salt and pepper to taste
- 2 cups dry polenta
1.) Add beef to crock pot. Add rest of ingredients up until tomato pasta. Stir well and cook on low for 7-8 hours, or until beef shreds easily.
2.) Cook polenta according to package instructions.
3.) Top a heaping scoop of polenta with beef mixture and sprinkle with goat cheese. Enjoy!