Slow-cooker Beef Ragu

Ingredients

• 1 medium yellow onion diced small
• 3 clove(s) garlic minced
• 6 tablespoon(s) tomato paste
• 3 teaspoon(s) dried oregano
• 1 beef chuck roast (4 pounds) halved
• coarse salf and freshly ground pepper
• 2 cup(s) water
• 1 to 2 tablespoon(s) red wine vinegar

Preparation

1. I a 5- to 6-quart slow-cooker, combine onion, garlic, tomato paste and oregano. Season roast with salt and pepper and place on top of onion mixture. Add 2 cups water, cover and cook on high until meat is tender and can easily be pulled apart with a fork, about 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.