Multi-Cooker Shredded Beef Ragu

Yield: 15 Servings

1 Tablespoon vegetable oil
3 pounds beef chuck roast or 7-bone roast, trimmed and cut into 6 even-sized pieces
1 onion, scrubbed with clean vegetable brush under running water, diced
1 cup celery, scrubbed with clean vegetable brush under running water, diced
1 cup carrots, scrubbed with clean vegetable brush under running water, diced
2 Tablespoons red wine vinegar
1 cup reduced sodium beef broth
1 (24 ounce) can crushed tomatoes, no salt added
2 Tablespoons tomato paste
3 garlic cloves, minced
2 Tablespoons fresh rosemary, minced OR teaspoon dried rosemary
1 Tablespoon fresh sage, minced OR 1 teaspoon of dried sage
Salt and pepper to taste
Parmesan cheese, grated (optional)

Directions:

Wash hands with soap and water.
Using the saute function on the multi cooker, heat oil. Add half the roast pieces to the pot and sear on two sides. Remove from the pot and repeat with the remaining pieces. Wash hands after handling uncooked meat.
Remove from the pot and set aside.
Add diced onion, celery, and carrots to the pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened.
Pour in the vinegar, beef broth, crushed tomatoes, tomato paste, garlic, and spices, and stir until combined. Add the browned beef pieces.
Place lid on multi-cooker and lock according to manufacturer’s instructions. Make sure the valve is set to sealing position.
Cook on high pressure for 45 minutes followed by a 15-minute natural release, then a quick release. Once pin drops, remove lid.
Shred the beef to reach the desired consistency and stir.
Season to taste with salt and pepper, if desired.
Serve with pasta, polenta, zucchini noodles, or spaghetti squash. Top with Parmesan cheese, if desired.
Store leftovers in a sealed container in the refrigerator for up to four days.