The original recipe wasn’t great because I didn’t take the time to make the marinara sauce (the recipe just called for putting in the sauce ingredients raw into the crock pot). Next time this is how I want to make it! Hopefully it will be better.
3 lb. beef rump roast
1/2 onion, minced
3 cloves of garlic, chopped
1 28 oz. can of San Marzano whole tomatoes, pureed
1/2 c. red wine
3 T. tomato paste
Basil, oregano, bay leaves
Salt & pepper
Sear the roast on all sides until brown. Remove from stove and place in crock pot.
Saute the onions and garlic in some olive oil.
Add the tomato sauce and paste and all the spices.
Cook the sauce until flavorful. Add some bouillon if needed.
Pour the sauce into the crock pot.
Cook on low for about 8 hours.
Shred the meat and return it to the crock pot. Cook for a little bit more.
Serve the ragu over polenta.