6 cloves garlic, smashed
1 cup mirepoix, fresh or frozen
2 pounds flank steak or beef chuck, cut into 4 pieces
2 teaspoons salt
1 28-ounce can crushed tomatoes
1/2 teaspoon thyme
2 bay leaves
INSTANT POT: From frozen, 45 minutes on high pressure + 10 minutes natural release.
SLOW COOKER: From thawed, 6 hours on high.
FINAL STEP: Shred the meat and serve with pasta, baked potatoes, polenta, rice, cauliflower rice, gnocchi, zucchini noodles, etc.