Crock Pot Beef – A – Roni

My husband makes the best homemade spaghetti sauce ever, I thought I would give it a try and see how well I learned from the master. I don’t think I did too bad, I still says his is better but I am a very close second. When he makes his sauce he does it in a pot on the stove, I took an easier route and used my trusty, handy dandy crock pot. Having it simmer all day just made the house smell like an Italian restaurant and also made our mouths water all day too. The end result was well worth the torture we endured all day waiting for dinner to be ready.

1 Lb. - Stew Meat
1/2 C. - Flour
1/3 C. - Corn Starch
2 Tbs. - EVOO
3 Tbs. - Chopped Garlic
1 - Diced Onion
10 oz. - Can Rotel Mexican Lime & Cilantro
12 oz. - Tomato Paste
15 oz. - Tomato Sauce
22 oz. - Beef Broth
3 Tbs. - Italian Seasonings
3 Tbs. - Johnny's Garlic Seasonings
2 oz. - Chocolate Bars (any plain chocolate will do)
3 C. - Cooked Elbow Macaroni
Parmesan Cheese
Salt & Pepper

In a large zippy bag place the flour, corn starch and meat, shake until fully coated. In a frying pan heat the oil and sauté the meat and onion just until the onion is soft and the meat is lightly browned. Transfer into the crock pot and stir in all of the other ingredients, cover and cook on low for 6-8 hours or high for 4-5. When you are at the last couple hours drop in the chocolate and stir until well combined, when you have 30 minutes left stir in the pasta and cover so all of the flavors combine. Dish up and sprinkle on some Parmesan cheese and enjoy.

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