Slow Cooker Mexican-Inspired Beef Ragu with Vegetable Noodles

Ingredients

  • 2 tablespoons vegetable oil 
  • 2 pounds boneless beef chuck roast, trimmed, seasoned with salt and pepper 
  • 1 large yellow onion, diced  
  • 4 garlic cloves, chopped
  • 1 tablespoon mild chili powder 
  • 1 tablespoon ground cumin 
  • 2 teaspoons dried oregano 
  • 1 teaspoon ground cinnamon 
  • 2 cups low-sodium beef broth 
  • 1 can (14.5 ounces) diced tomatoes with juice 
  • 1 canned chipotle chile in adobo sauce, chopped 
  • 1 tablespoon Nielsen-Massey Pure Chocolate Extract 
  • 1 tablespoon Nielsen-Massey Pure Coffee Extract 
  • ¼ teaspoon Nielsen-Massey Pure Almond Extract, optional 
  • Salt to taste 
  • 2 pounds zucchini or butternut squash noodles, cooked according to package directions* 
  • Chopped fresh cilantro, optional 
  • Crumbled queso fresco, optional 
  • Lime wedges, optional 

Directions

In a large skillet, heat oil over medium-high and then sear the roast until brown on all sides. Transfer the meat to a slow cooker and return the skillet to the burner.  

Add the onion, garlic, chili powder, cumin, oregano, and cinnamon, stirring often and scraping the bottom of the pan to remove the brown bits. Cook until the onion is translucent, then add the broth. Stir to loosen any remaining bits.   

Pour the contents of the skillet into the slow cooker along with the tomatoes and chipotle. Cover and cook on high heat for 3 to 4 hours (or low heat for 6 to 8 hours), or until beef is very tender.

Remove the beef from the slow cooker (it will break apart into big chunks) and shred on a cutting board using 2 forks. Return the meat to the sauce and stir in the extracts and season with salt. Ragu may be made ahead and refrigerated for up to 2 days. To reheat, simmer the sauce in a large saucepan or pot until heated through.

Serve the ragu over prepared vegetable noodles and garnish with cilantro, queso fresco, and limes, if desired.

Notes:

*Packages of zucchini or squash noodles can be found in the produce aisle of many grocery stores. To make zucchini or squash noodles, spiralize the vegetables with a spiralizer, then cook until just tender in a large sauce pan with oil.  

  • 28 grams vegetable oil 
  • 4.4 kg boneless beef chuck roast, trimmed, seasoned with salt and pepper 
  • 1 large (220 grams) yellow onion, diced  
  • 4 garlic cloves, chopped
  • 1 tablespoon mild chili powder 
  • 1 tablespoon ground cumin 
  • 2 teaspoons dried oregano 
  • 1 teaspoon ground cinnamon 
  • 473 ml low-sodium beef broth 
  • 1 can (411 grams) diced tomatoes with juice 
  • 1 canned chipotle chile in adobo sauce, chopped 
  • 1 tablespoon Nielsen-Massey Pure Chocolate Extract 
  • 1 tablespoon Nielsen-Massey Pure Coffee Extract 
  • ¼ teaspoon Nielsen-Massey Pure Almond Extract, optional 
  • Salt to taste 
  • 4.4 kg zucchini or butternut squash noodles, cooked according to package directions* 
  • Chopped fresh cilantro, optional 
  • Crumbled queso fresco, optional 
  • Lime wedges, optional 

Directions

In a large skillet, heat oil over medium-high and then sear the roast until brown on all sides. Transfer the meat to a slow cooker and return the skillet to the burner.  

Add the onion, garlic, chili powder, cumin, oregano, and cinnamon, stirring often and scraping the bottom of the pan to remove the brown bits. Cook until the onion is translucent, then add the broth. Stir to loosen any remaining bits.   

Pour the contents of the skillet into the slow cooker along with the tomatoes and chipotle. Cover and cook on high heat for 3 to 4 hours (or low heat for 6 to 8 hours), or until beef is very tender.

Remove the beef from the slow cooker (it will break apart into big chunks) and shred on a cutting board using 2 forks. Return the meat to the sauce and stir in the extracts and season with salt. Ragu may be made ahead and refrigerated for up to 2 days. To reheat, simmer the sauce in a large saucepan or pot until heated through.

Serve the ragu over prepared vegetable noodles and garnish with cilantro, queso fresco, and limes, if desired.

Notes:

*Packages of zucchini or squash noodles can be found in the produce aisle of many grocery stores. To make zucchini or squash noodles, spiralize the vegetables with a spiralizer, then cook until just tender in a large sauce pan with oil.  

  • 30 minprep

  • 4 hrcook

  • 6servings

This Recipe Uses

Pure Chocolate Extract 4oz

Pure Chocolate Extract

Pure Coffee Extract 4oz

Pure Coffee Extract

Pure Almond Extract 4oz

Pure Almond Extract