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Slow Cooked Braised Beef Ragu With Polenta

Slow Cooked Braised Beef Ragu With Polenta

This recipe for slow cooked braised beef ragu with polenta is the perfect comfort dinner for a cold fall night! Round roast beef is slow cooked until it falls apart, in a mixture of san Marzano tomatoes, red wine and lots of delicious seasonings and spices! 
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Prep Time 10 minutes
Servings: 4 people
Course: crockpot, Dinner, slow cooker
Ingredients Equipment Method

Ingredients
  

For The Braised Beef Ragu
  • 2 tablespoons olive oil
  • 3 lbs. beef round roast
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 2 28 oz. cans of whole san Marzano tomatoes, drained of liquid
  • 1/2 cup red wine
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 bay leaves
  • 2 teaspoons salt
  • black pepper to taste
For The Polenta
  • 6 cups water
  • 1-2 teaspoons salt
  • 1¾ cups yellow cornmeal
  • 3 tablespoons butter
  • 1/3 cup grated parmesan cheese

Equipment

  • slow cooker
  • Dutch Oven

Method
 

Make The Braised Beef Ragu
  1. In a crockpot OR dutch oven (see note) place round roast, along with the rest of ingredients for the ragu.
    note* I used a dutch oven because I was home all day while this cooked. If you would prefer using a crockpot, that works just as well too!
  2. If using crockpot, cover and cook on low for 7-8 hours. If using a dutch oven, cover and let simmer for 7-8 hours.
For Polenta
  1. When the braised beef ragu is done, make the polenta.
  2. In a large pot, add 6 cups of water. Cover and bring to a boil.
  3. Add salt and cornmeal, whisking mixture constantly for 2-3 minutes.
  4. Take off heat and add butter, and parmesan cheese. Mix until everything is incorporated and butter has melted.
  5. Serve polenta with braised beef ragu on top.
  6. Enjoy!