Ragout:
- 1 lb lean beef roast such as round tip roast 500 g
- 1 Tbsp canola oil 15 mL
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp dried Italian seasoning 15 mL
- 1 medium eggplant, not peeled, cut into 1-inch (2.5 cm) cubes
- 2 green bell peppers, chopped
- 2 cans (15 oz/426 mL each) low-sodium crushed tomatoes
- 1 cup red wine 250 mL
- 1/4 cup fresh parsley, chopped 60 mL
Grilled Bread:
- 12 slices whole grain Italian bread, sliced on bias, about 1-inch thick each
- 1 Tbsp canola oil 15 mL
Instructions:
- In large, non-stick skillet, brown each side of beef roast in canola oil. Place roast in slow-cooker or large pot.
- Add onion, garlic, Italian seasoning, eggplant, peppers, tomatoes and red wine. Cook on low heat for 8-9 hours (or high heat for 4-5) until beef is tender and has internal temperature of 145 °F (65 °C).*
- When beef is cooked, shred with fork.
- To prepare grilled bread: Brush bread with canola oil and grill for 1-2 minutes on each side, until toasted.
- To serve top ragout with parsley. Serve with grilled bread.
Yield: 6 servings. Serving size: 1.5 cups (375 mL) ragout and 2 slices bread.
* If preparing on stovetop, use a large pot (8-quart) and bring ragout ingredients, except parsley, to boil and simmer covered for at least 30 minutes.