How many times did I make this for you guys? All I know is that my mouth is watering as I type this...
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, shredded or sliced paper thin
- 6 garlic cloves, minced
- 2 or 3 pounds beef shoulder roast, cut into 1" cubes
- 1/4 cup dry red wine, red wine vinegar, or balsamic vinegar (whatever's convenient)
- 1 #10 (96oz) can crushed tomatoes
- 2 tsp (or 2 cubes) beef broth mix
- 6 leaves basil, chopped (or 2 tbsp dry)
- 2 tsp oregano
- 1 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 bay leaves
Add beef to pan in small batches and brown all sides, removing to slow cooker when done. After all beef cubes are browned, add red wine and 1 cup crushed tomato to pan and de-glaze; empty contents into slow cooker.
Stir in tomatoes and remaining ingredients.
Cover and cook on LOW for 8 hours. Remove and discard bay leaf.
* I liked black iron but use whatever you have... I won't judge you, I promise... :)
