Ingredients

• 2 lb boneless stewing beef, cut into 1 in cubes
• 2 tbl olive oil
• 1 lg onion, finely chopped
• 1 med carrot, finely chopped
• 1 med celery rib with leaves, finely chopped
• 4 garlic cloves, chopped
• 1 c dry red wine
• 28 oz can crushed tomatoes in juice
• 28 oz can crushed tomatoes in puree
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• salt and pepper to taste
• pasta for serving

Preparation

Heat oil in a large skillet over medium-high heat. Add the meat in batches and brown on all sides, being careful not to crowd the pan. With a slotted spoon, transfer to crockpot.

Pour off all but 2 tbl fat from the pan or add more if needed. Add the onion, carrot, celery and garlic, and cook, stirring occasionally until the vegetables soften, about 5 min. Add wine and bring to a boil, stirring to release the browned bits in the skillet. Pour into crock pot. Add the tomatoes and spices.

Cover and turn on to low setting. Cook without removing lid for 6 to 7 hours until meat is tender. Season to taste with salt and pepper and serve over pasta.

Joy of Cooking

Ingredients

• 3 tablespoons canola or corn oil
• 4 pounds boneless pork shoulder, cut into 4 equal pieces
• 1 yellow onion, finely chopped
• 1 cup cider vinegar
• 3/4 cup ketchup
• 1/2 cup dark molasses
• 1/3 cup firmly packed brown sugar
• 2 teaspoons red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon each: dry mustard, salt, freshly ground pepper
• 1/2 teaspoon paprika
• 12 soft sandwich rolls, toasted

Preparation

Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.

Pour off all but 1 tablespoon of the fat from skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.

Cover slow cooker; cook on high until pork is very tender, 4-5 hours. (The pork can be cooked on low 8-10 hours).

Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.

Ingredients

• 2 large onions, thinly sliced
• 1 beef rump roast, about 3 pounds, or 1 chuck roast, about 4 pounds
• 1 can (14 1/2 ounces) chicken broth
• 2 cloves garlic, minced
• 2 bay leaves
• 1 cup strong brewed coffee
• 1/4 cup soy sauce
• 1 teaspoon dried oregano leaves
• Freshly ground pepper

Preparation

1. Place half of the onions in a slow cooker; top with roast. Top roast with remaining onions, broth, garlic, bay leaves, coffee, soy sauce, oregano and pepper to taste.

2. Cover; cook on low until beef is tender, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.

Chicago Tribune