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Instructions |
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Add the onion and garlic cloves to the bottom of a
slow cooker set to high.
Sprinkle the fresh rosemary over the top.
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Season the beef with the salt and pepper, then add
to the slow cooker.
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In a medium bowl, combine the beef broth, red wine
and tomato paste.
Pour the mixture over the beef.
Add the can of diced tomatoes to the crock pot.
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Cook on high for 6-8 hours.
Reach a fork into the crock pot and the beef
pulls right apart.
Serve it on top of creamy polenta or tossed
with papparadelle pasta.
Use a ladle to pour the sauce from the crock
pot over the beef and polenta or pasta.
Top with fresh grated parmesan cheese.
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Originally Submitted
1/12/2015
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