 okay folks look I'm back at it again with another slow cooker recipe right today we're doing a beef ragu and check it out we're going to be using my crock pot let's get it all right so look first thing I'm gonna do is I'm gonna make a little room right here so that I can work right now don't forget the food ingredient list will be on my website that's smoking and grilling with abe.com and that's w it abe.com right so I'm gonna put this down and I'm gonna show you guys something just one second when it comes to my cast iron I'm gonna go ahead and show you right now if you look right now look I got a small cast iron but because I'm gonna be taking this and putting this up and just browning that's okay if you guys look right here listen I'm re-seasoning my cast irons right now because I had somebody help me come and clean up the kitchen and they started soaking everything and all of that so I'm doing a redo I don't want to like mess them up because I got about four more times to do it and then we'll go from there okay so listen I'm heating up my cast iron skillet right let me just see you know we haven't gotten on look just got like a medium flame put a little bit of olive oil in here this is a fused olive oil by the way right I can hear it is starting to pop so what I'm gonna do now is let me go ahead and get my pepper and my salt because what I want to do is I want to brown it right so I'm just going to add a little bit of this here on the top now this is a large piece of beef right chug roast this was three pounds 3.01 pounds to be exact right so we just cut it like this like that just move this around got it and then what we're going to do is just probably put two pieces in at a time put that there and this one right here once it's ready look you see it releases itself it'll move on its own so we look at the bottom of there and there we go right so what I'm going to do is I'm going to set it up like this right we do the same over here with this one and I'll leave it like that reason being I want to get browning on all of it so let me just show you how it looks then you kind of like just push it down are we doing this here folks got it brown all sides oh yeah now what I'm doing is I'm just taking it out right now just set it to the side that one right there look good look at that this is more on the fatty side when you see it look like that all right I can just take it out you guys tell me you're not going to want none of this now I'm gonna be honest with you we're using chug roast right we want to put some time on it the reason being this is like almost like cooking a tire but after we come out of this slow cooker and this thing tastes you know gets a nice and soft oh my goodness look at that all right so I'm just gonna set this right here now I turned my fire off just so it can cool down just a little bit what I want to do is I want to prep my veggies right so we're gonna have veggies down the bottom so let me get these these already have been washed and cleaned you know what I mean let me just cut my ends all right now we take it here all right so I'll just cut these down in half these are not like super wide like you know sometime when you get to celery this is really actually our organic celery that I'm using not that it makes a difference I mean for those you guys that want to do the organic you can right so we have it here now I'm gonna get it all together get it all lined up and then we're going to just give it a a dice right all right so look I went ahead obviously I did my celery I did some of the carrots I'm not doing them too small because I don't want them to disintegrate over the time right like I said we're using the slow cooker and I'm gonna be doing it for at least six hours right and it's gonna be six hours on high because we got to get this meat to get you know to get soft right so we got garlic I already did my onion we got that going so now we're gonna use this right here just to find and everything in here that's the flavor folks now listen we find the softening we're gonna get them just really like barely saucing softening and a little bit on that translucent side then we're gonna take that put it inside and then the meat on top okay so once you got everything prepped and cooked I mean you know cut down right let me move this off the way now I can see this and we're just reaching that you know smoke point so now we want to just I'm gonna start my onion first I'll just move this around let it pick up any of the flavor right like I said we just give that a head start now come with my the rest of the veggies all right now we just want to cook this down just so they soften up just a little bit and they only way to become translucent so now we're gonna go ahead and load up our garlic press right so I'll just squeeze it and we'll put this right here on the top all right so now we'll go ahead and give this you know a mix let's just become fragrant let some of that heat get on it and once it starts dispersing this flavor it'll put it throughout you remember all of the fine that you saw at the bottom let me just move this back like this look at that everything comes up that's the acidity that's in the side of the onions now it's back to smooth right so I'm gonna go ahead and turn this off open up my top right now we're gonna add this into our crock pot all right so now once we got our veggies in there and that's all sauteed right so I'm getting ready to add you know my paste then we come with our crushed tomatoes beef broth then we're gonna need about a cup you know of our red wine right this our cooking wine now I'm gonna give this a mix get this you know thoroughly mixed together now for those of you guys that don't want to use that you know the red cooking wine you know for whatever reason you gotta trust the process folks it cooks all of that wine taste out of there you know and leaves a residue that just this unbelievable right but if you don't want to use that you can use you know beef broth now we're gonna do about a half a teaspoon maybe a little bit more you know I mean of my dry herbs don't forget the full ingredient list along with the instruction instructions on my website and don't forget they printable folks and then you remember our meat we're gonna go ahead and just set this back in there now we hit power we go with high and now we want to set this for six hours right so four four and I mean five five and a half that's six now we hit start okay folks so let's go ahead and look at it remember okay so it didn't already switched over to warm but I never take my top off of that off of my crock pots or slow cookies or whatever you guys are using listen it's designed for you to leave it on I know we like to take it off you know smell it look at it stir it up and all of that but listen when you open it up I can tell you this you can add yourself another 30 minutes on to each time you go ahead and open it up now I'm getting ready to take myself you know two forks and we're gonna shred this been working look this just falls apart right you see that right there that's what you want to have now you're gonna have a little grease on the top I'm gonna give you guys a little heads up you see this right here let me show you what you do now I take some paper towels and what I do is I just put it on top you can see the oil and grease is right here on the top right so I just put this on here like that and just let it do its thing the paper towels will do all of the work I'm probably gonna do this a couple times let's get a lot of that residual fat and grease up off the top you see that right there that took a lot of that off of the top right so throw that in the trash now I'm gonna do one more and then we get ready to shred after you can see took a lot off of the top right so now we want to shred you can run through here you want to try to find yourself the the bay leaves but as I'm rolling this over look if I just try to hold this you can see it just wants to shred I mean chuck it just needs a little bit of time but it's so flavorful you know I mean once you cook it down I always make a joke and say it's like having a rubber tire you got to cook it so you can chew it but I promise you though once you do what you're supposed to do with it and it comes out so flavorful and good look at this right here okay so I shred it I just want to show you this when you shred them and it is cooked just right look at this right here that's what you got that is a proper shred you see that not a bunch of little chunky strings or nothing like that this is what we want to have enough where I can take this later and put it on top but now I want you guys to pay attention and look at this noodle right here look these are pronounced papardelli right and it's a little bit of a different you know pasta noodle that we normally use but this is what we do and I want you guys to read the instructions on your box because I guess it depends on the brand but these right here are usually ready between five and six minutes right this is it right here we make them to the instructions on the uh on the box and I got it like this some of you guys are going to want to and I ain't gonna lie to you after I finish this video I'm finna pour the rest of it all you know my noodles and everything inside this because I like mine in the next day right but for this right here in this presentation if you came to the restaurant this is how you would have it right so I go ahead and get myself some I get it right over the top and bring it down there so you guys can see it I know folks it just ain't fair you know I mean the crock pot did all the work so you guys got to let me know why you are not running to the store to get these ingredients you know what I mean uh keep the chuck you know I mean put that in there let the uh slow cooker or your crock pot do all of the work and you'll come up with something like that now I'm gonna set this off this side I'm gonna put a little green on it to make these pictures pop that's how you guys got here but now you know how I did it in real time now hold on okay folks so there you see it now sprinkle a little parm on there but I wanted to show you I have a little parmesan you guys can take it and just add this on to this it'll make it a little bit more thicker make it a little fuller and bring a nice little taste to it right so all I got to do is like you know stir that up but I can't wait to get down and get me a piece of this with this right here you know what I mean we just do it like that just for the sake of argument and guess what folks cheers all all right folks being 100 with you this is great to put out dinner this is like raises it up just when you catch the aromatic that comes up off of it that tell you hey we having something high in tonight but we all know we took that chuck roast which is like that uh that bottom type of meat you know I mean that we made something you know ooh we with it now I'm gonna give you guys a bone you know it could have made this with short ribs you know I mean but listen we made this because this was like budget friendly believe it or not so with that being said talk to me down in the comment section below let me know what you guys would do what would you serve this with how would you do it I told you I'm gonna take my noodles put it in there put it in the refrigerator it's gonna be even better tomorrow now with that being said let me take this time to say thank you for watching this video don't forget to like smash that subscribe button until everybody out there there's a channel out here to simplify these recipes and take it a mystery out of cooking and I'm out folks peace