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The store had a buy 1 get one sirloin roast special so I stocked up. Made this recipe yesterday and it is really good. I think it would taste just as good over rice or if you are doing no carb, the meat was great solo
Slow Cooker Beef Ragu Pasta Meal Prep
1710_Slow-Cooker-Beef-Ragu_003.jpg
INGREDIENTS
1.5 pound sirloin cap roast
1 tbsp. olive oil
salt & pepper to taste
1 28-ounce can crushed tomatoes
1 cup beef broth
3 cloves garlic sliced
1 medium onion chopped
2 medium Carrots chopped
1 tsp dried thyme or 5 springs fresh thyme
3 dried bay leaves
1 pound chickpea pasta or pasta of choice
Optional
grated cheese
parsley
INSTRUCTIONS
Rub sirloin cap roast with oil, generously sprinkle with salt and pepper. Transfer into a slow cooker, fat cap side down.
Pour crushed tomatoes on top. Add the beef broth, garlic, onion, carrots, thyme, and bay leaves around the roast.
Cook covered on low for 8 to 9 hours or on high for 5 to 6 hours. Remove the thyme sprig (if using) and bay leaves. Shred the beef using two forks.
Cook chickpea pasta according to package instructions and transfer to serving bowls. Pour on the ragu and serve hot with extra vegetables, such as spinach or kale
.
Alternatively, add the pasta and the sauce into separate meal prep containers and save for later.
RECIPE NOTES
Nutrition for 1 out of 8 servings:
40g Protein, 12g Fat, 44g Carbs
Slow Cooker Beef Ragu Pasta Meal Prep
1710_Slow-Cooker-Beef-Ragu_003.jpg
INGREDIENTS
1.5 pound sirloin cap roast
1 tbsp. olive oil
salt & pepper to taste
1 28-ounce can crushed tomatoes
1 cup beef broth
3 cloves garlic sliced
1 medium onion chopped
2 medium Carrots chopped
1 tsp dried thyme or 5 springs fresh thyme
3 dried bay leaves
1 pound chickpea pasta or pasta of choice
Optional
grated cheese
parsley
INSTRUCTIONS
Rub sirloin cap roast with oil, generously sprinkle with salt and pepper. Transfer into a slow cooker, fat cap side down.
Pour crushed tomatoes on top. Add the beef broth, garlic, onion, carrots, thyme, and bay leaves around the roast.
Cook covered on low for 8 to 9 hours or on high for 5 to 6 hours. Remove the thyme sprig (if using) and bay leaves. Shred the beef using two forks.
Cook chickpea pasta according to package instructions and transfer to serving bowls. Pour on the ragu and serve hot with extra vegetables, such as spinach or kale
.
Alternatively, add the pasta and the sauce into separate meal prep containers and save for later.
RECIPE NOTES
Nutrition for 1 out of 8 servings:
40g Protein, 12g Fat, 44g Carbs
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