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FROM 30/10'S KITCHEN...

Crock Pot Beef Ragu

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Makes 6 servings: Each serving counts toward 1 – 8oz serving of protein, 2 cups of vegetables, (1/3 cup of restricted vegetables)

 

 

INGREDIENTS

 

 3 lbs Beef Chuck Roast, divided into four equal pieces
 1 teaspoon Sea Salt
 1 teaspoon Black Pepper
 2 teaspoons Rosemary
 2 teaspoons Thyme
 2 teaspoons Sage
 2 teaspoons Onion Powder
 4 cloves of Garlic, minced
 2 Carrots, peeled and rough chopped
 4 Celery Stalks, rough chopped
 3 cups Tomatoes, rough chopped
 1 gallon size Ziploc freezer bag
 ¼ cup Red Wine Vinegar
 1 cup Beef Stock
  6 cups Zucchini Noodles (about 3 medium zucchini)

 

DIRECTIONS

 

1

In a small bowl, combine the sea salt, black pepper, rosemary, thyme, sage, and onion powder, set aside.

2

Place the chopped carrots, celery and tomatoes in the Ziploc, add in the garlic.

3

Season the quartered chuck roast with the spice blend liberally, pour any remaining spices into the Ziploc.

4

Place the seasoned quarters into the Ziploc and squeeze the bag to remove the majority of the air. Place the Ziploc in the freezer for up to 3 months.

5

When ready to cook, remove the Ziploc from the freezer and place in a dish with sides (this is in case of leaks) and thaw in the fridge for 24-48 hours.

6

Pour the contents of the Ziploc into a crockpot, pour in the red wine vinegar and beef stock. Set the crock pot to high and cook for 6-8 hours. Use tongs to shred and break up the beef.

7

Serve over zucchini noodles.

 

Ingredients

 3 lbs Beef Chuck Roast, divided into four equal pieces
 1 teaspoon Sea Salt
 1 teaspoon Black Pepper
 2 teaspoons Rosemary
 2 teaspoons Thyme
 2 teaspoons Sage
 2 teaspoons Onion Powder
 4 cloves of Garlic, minced
 2 Carrots, peeled and rough chopped
 4 Celery Stalks, rough chopped
 3 cups Tomatoes, rough chopped
 1 gallon size Ziploc freezer bag
 ¼ cup Red Wine Vinegar
 1 cup Beef Stock
  6 cups Zucchini Noodles (about 3 medium zucchini)

Directions

1

In a small bowl, combine the sea salt, black pepper, rosemary, thyme, sage, and onion powder, set aside.

2

Place the chopped carrots, celery and tomatoes in the Ziploc, add in the garlic.

3

Season the quartered chuck roast with the spice blend liberally, pour any remaining spices into the Ziploc.

4

Place the seasoned quarters into the Ziploc and squeeze the bag to remove the majority of the air. Place the Ziploc in the freezer for up to 3 months.

5

When ready to cook, remove the Ziploc from the freezer and place in a dish with sides (this is in case of leaks) and thaw in the fridge for 24-48 hours.

6

Pour the contents of the Ziploc into a crockpot, pour in the red wine vinegar and beef stock. Set the crock pot to high and cook for 6-8 hours. Use tongs to shred and break up the beef.

7

Serve over zucchini noodles.

Notes

Crock Pot Beef Ragu

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