Daube Spaghetti

My own attempt on a family favorite. This makes a big batch. Plenty for eating and plenty for freezing.

Ingredients

1 tbsp olive oil
1 c diced onion
1 c diced green bell pepper
1 c diced celery
1 tbsp minced garlic
1 1/2 lb beef roast
4 c crushed tomatoes
4 c diced tomatoes
2 c tomato paste
2 c beef broth
4 tbsp granulated sugar
2 tsp salt
1 1/2 tsp black pepper
1 1/2 tsp Tony Chachere's seasoning
1 1/2 tsp dried parsley
1 1/2 tsp dried rosemary
1 1/2 tsp dried basil
1 1/2 tsp dried thyme
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon

cooked pasta or rice

Directions

1. Pre-heat your crock-pot to high. It sounds weird, I know, but I find that pre-heating the crock-pot helps my dishes.
2. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, celery, and garlic to oil and saute until soft, stirring occasionally to prevent burning.
3. Put onion mix into crock pot. Add tomato paste, beef broth, and crushed and diced tomatoes. Stir to combine. You can add up to 4 more cups of crushed tomatoes if you want a thinner sauce.
4. Slice roast into smaller chunks. Brown outside of roast pieces in olive oil left in heated skillet. Transfer to crock-pot.
5. In a small bowl or Tupperware container, mix together seasonings (sugar, salt, black pepper, Tony Chachere's, parsley, rosemary, basil, thyme, nutmeg, and cinnamon). Stir seasoning mix into sauce in crock-pot. Make sure the pieces of roast are covered by the tomato mixture.
6. Cover and let the mixture cook on high for 7-8 hours.
7. Remove roast pieces from mixture and shred or chop. If you're shredding it, you can put the pieces into a Kitchen Aid mixer and run it with the paddle attachment (the one you would use to mix cookie dough) for about a minute. This will shred the mixture easily. Return beef to tomato mixture and stir to combine.
8. Serve hot over cooked pasta or, if preferred, rice.