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"Hunger is the best sauce in the world."--Cervantes

Beefy slow cooker spaghetti Recipe

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This recipe for Beefy slow cooker spaghetti is from The Team In Training Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 3-1/2 lb. boneless chuck roast, trimmed & cut in 1/2
2 tsp. salt, divided
2 tbsp. olive oil
2 garlic cloves, minced
1 large onion, chopped
4 - 14.5 oz. cans Italian-style diced tomatoes, undrained
15 oz. tomato sauce
12 oz. tomato paste
1 tbsp. sugar
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried crushed red pepper
Hot cooked spaghetti (optional)
Directions:
Directions:
Sprinkle roast evenly w/ 1 tsp. salt, cook roast in hot oil in a large skillet over medium-high heat 3 mins on each side until browned.
Combine minced garlic, remaining 1tsp. salt, & next 8 ingredients in slow cooker, gently add roast.
Cover & cook on high 6 hours or until roast is very tender
Remove roast from slow cooker & shred using 2 forks. Skim off any fat from tomato sauce, if desired, & return shredded meat to sauce. Serve over hot cooked spaghetti, if desired.
Personal Notes:
Personal Notes:
This makes enough sauce for several meals, so serve some when it's 1st made & freeze the rest in airtight containers for up to 6 weeks, if desired.

Makes 3 qt
Ideal to cook in 6 qt slow cooker

 

 

 

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