Tender Slow Cooked Beef Ragu with Cauliflower Gnocchi

• Author: Summer Montgomery
• Cook Time: 1 hour 
• Prep Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Servings: 2 

Ingredients

• 1 lbs beef chuck, cut into 2-3 inch cubes
• 3 cloves garlic, minced
• 1 TBSP onion flakes 
• 2 medium carrot, diced
• 1 cup tomato sauce
• 1/2 teaspoon kosher salt
• ¼ teaspoon pepper

For serving

• 1 package cauliflower gnocchi or pasta of choice
• freshly grated parmesan cheese
• Fresh oregano

INSTRUCTIONS

1. Add all the ingredients for the slow cooked beef to the Instant Pot and cook on “Pressure Cook” setting for 45 minutes. Once completed  let the steam release naturally for 10 minutes. 
2. With a kitchen towel to avoid splatter, carefully move the pressure release valve to venting position for a manual pressure release. Once the float valve has gone down, open the lid. Set the Instant Pot to “sauté” on “normal” temperature while you shred the beef and let cook for about 10 minutes to thicken up, as desired. Taste and adjust seasoning as desired.
3. Spoon over cooked gnocchi and serve with parmesan cheese, and or fresh oregano.