1 jar of Cortazzo Arriabbiata Sauce (or your favorite Cortazzo sauce)
4 medium carrots, chopped
3 stalks of celery, chopped
1 large onion, diced
3-4 cloves of garlic, minced (when in doubt add more garlic)
2 1/2 lbs. of rump roast, trimmed and cut into 1" pieces
1/3 cup of flour
4 cups of low sodium beef broth
1 Tbsp o Worcestershire Sauce
1 tsp of dried oregano
1 tsp of dried thyme
3/4 tsp of dried rosemary
2 bay leaves
1 1/2 lbs. of potatoes or sweet potatoes, peeled and diced into 1" pieces
8 oz. of mushrooms, chopped
1/2 cup of frozen or fresh peas
3 Tbsp chopped fresh basil
3 Tbsp chopped fresh parsley
2 Tbsp of corn starch
Parmesan or Romano Cheese for serving
In a large resealable plastic bag, place beef and add flour and season with salt and pepper. Toss bag to evenly coat the beef. In a saute pan, add olive oil to coat and once hot, add beef and sear all sides. Next remove from heat.
Combine beef and all of the ingredients in the crockpot, except the fresh basil, parsley and peas. Stir to completely combine and cover. Cook on low for 6-8 hours.
In the last 30-45 mins, mix the 2 Tbsp of corn starch and 1/4 cup of cold water in a small bowl. Whisk and pour into the crock pot and stir well. Let cook for 30-45 mins or until the sauce thickens. Also now is a good time to remove the bay leaves and add the peas.
Serve with grated parmesan cheese.