2Cans (28 ounces each)San Marzano Tomatoes,Drain one can
½CupRed Wine or Beef Broth
Optional for ServingFresh grated parmesan cheese and parsley
Slow Cooker Instructions:
Optional see note: In a large pan over medium heat, brown beef on all sides in 1 Tablespoon olive oil.
Place roast in slow cooker. Add remaining ingredients, except for the parmesan and parsley. Stir well.
Cook on low heat for 8-10 hours, until roast is fork tender.
Remove bay leaves from slow cooker. Shred meat with two forks and stir the mixture well.
Serve the ragu over gnocchi, mashed potatoes, polenta, zucchni noodles, etc.
Instant Pot Instructions:
Set the instant pot to saute mode on low heat. Brown the meat on all sides then remove it from the pot and set aside.
Turn the instant pot off then add the garlic, onion, tomatoes, red wine, balsamic vinegar, bay leaves, cayenne pepper, salt, and oregano. Stir to combine.
Place the roast back in the pot and cover with the sauce and tomatoes.
Place the lid on the pot, close, and make sure the quick release valve is closed. Set the instant pot on manual mode for 45 minutes.
Once the time is up, carefully open the quick release valve and let the steam release fully. Open the lid and remove the meat to a cutting board.
Set the instant pot to saute mode on medium heat and let the sauce reduce for 10-15 minutes, stirring occasionally, or until it has reduced by half and the tomatoes have broken down.
Meanwhile, shred the beef with two forks and add back to the sauce when it's ready.
Stir to combine and serve or gnocchi, mashed potatoes, or pasta.
NOTE: The beef will have more flavor if you brown it on all sides before adding it to the slow cooker. This step is optional. I've made this without browning the beef first, and the flavor is still great!NOTE: Leftovers can be refrigerated up to three days, and frozen for three months.