Slow-Simmered Beef and Mushroom Ragù
Ingredients
- 4 lb boneless chuck roast, trimmed and cut into 2-inch pieces
- ¼ cup all-purpose flour
- 1 tsp garlic salt
- 1 tsp lemon-pepper seasoning
- 2 Tbsp olive oil
- 1 (14.5-oz) can chicken broth
- 6 cloves garlic, minced
- 1 onion, chopped
- 1 (16-oz) pkg sliced mushrooms
- 1 (14.5-oz) can fire-roasted diced tomatoes
- ¼ cup chopped fresh parsley
Instructions
- Toss beef with flour, garlic salt, and lemon-pepper seasoning in a large bowl.
- Cook beef, in batches, in hot oil in a large skillet over medium-high heat 8 minutes or until browned on all sides; transfer to a 5-or 6-quart slow cooker.
- Add 1 cup broth to skillet, scraping skillet to loosen browned bits; pour into cooker.
- Add garlic, onion, mushrooms, tomatoes, and remaining broth to cooker.
- Cover and cook on LOW 6 to 8 hours or until meat is tender.
- Remove beef with a slotted spoon; shred and return beef to cooker. Sprinkle with parsley.
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