This is such a hearty, easy dish that will warm you from the inside out. I served this over polenta but it would be great over pasta, rice or even mashed potatoes. Top with parmesan cheese and/ or parsley if desired.
To make this #dinnerdoneby9am I put everything except the vinegar in the slow cooker in the morning, turn off when done and re-heat and stir in the vinegar just prior to serving, or I fully cook everything in the pressure cooker, refrigerate all day, then reheat before serving.
-1 Tbsp olive oil
-1 onion, diced
-4 cloves garlic, minced
-1 (29 oz) can crushed tomatoes
-1 Tbsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 tsp dried rosemary
-1 tsp dried thyme
-1/2 tsp dried oregano
-1- 1.5 flank steak or chuck roast, trimmed of excess fat and cut into 4 large pieces
-2 carrots, peeled and diced
-2 Tbsp balsamic vinegar
Slow Cooker
Grease the inside of a slow cooker with olive oil. Add the crushed tomatoes through oregano in the slow cooker and stir. Place the beef in slow cooker, add carrots and spoon some of the tomato mixture over top. Cook on low for 8-10 hours until meat easily shreds easily. Stir in balsamic vinegar and serve over top of a starch of your choice.
Pressure Cooker
Turn pressure cooker to saute and press start. Add olive oil and onion, cook 3 minutes, stirring constantly. Add garlic, cook 1 minute, stirring constantly. Add tomatoes through oregano to pressure cooker and stir well. Add beef and carrots, stirring again. Seal and cook on manual at high pressure for 1 hour. Quick release pressure. Stir in balsamic vinegar and serve.
