This recipe is adapted from Chef John Ash‘s book “From the Earth to the Table.” Make this big batch whenever you have time and freeze into individual portions. This was SO GOOD, that I even chose it over free lunch at work (my greatest weakness is free food at work)!
- 1 very large yellow onion, cut into large dice
- 4 or 5 carrots, cut into large chunks
- 4 or 5 stalks of celery hearts, cut into large chunks
- 4 or 5 large cloves of garlic, sliced and rough-chopped
Put vegetables into bottom of slow cooker, and stir to combine.
- Distribute 2 or 3 bay leaves throughout vegetables. (or 4 or 5 bay leaves — I like bay!)
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon fennel seed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Combine dried herbs in small bowl. Sprinkle 1/2 over vegetables. Reserve other half.
- 1 large can (28 oz.) of diced tomatoes.
Pour half of the can of diced tomatoes with juices over vegetables. Reserve other half.
- 2 pounds beef shoulder (I bought mine from local McDonald’s Farm, and it was grass-fed, pasture-raised beef). I think you could certainly increase this to 3 pounds, if that’s the size cut you have.
Place beef on top of vegetable-tomato-herb mixture. Pour remaining half of diced tomatoes with juices over top of beef.
- 1 teaspoon salt
- several grinds of fresh cracked black pepper
- remaining half of reserved dried-herb mixture
Sprinkle on top of beef and over top of surrounding vegetable mixture.
Cover and cook on low heat for 8 – 10 hours.
Once finished cooking, remove bay leaves. Use fork to pull-apart and shred beef, then stir into vegetables. Season, to taste, with salt & freshly ground black pepper.
Yield: 8 portions