Description
Slow Cooker Beef Ragu is a hands-off, restaurant-quality meal that transforms cheap, tough cuts of beef into tender, flavorful strands in a rich tomato and wine sauce. Minimal effort, maximum flavor.
Ingredients
1 (3-4 pound) boneless beef chuck roast, cut into 3 large chunks
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, finely diced
2 medium carrots, finely diced
2 ribs celery, finely diced
4 cloves garlic, minced
1/2 cup dry red wine (like a Cabernet Sauvignon)
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
2 bay leaves
1 cup beef stock
For serving: pappardelle pasta and freshly grated Parmesan cheese
Instructions
1. Pat beef dry and season with salt and pepper.
2. Sear beef in olive oil until deeply browned on all sides; transfer to slow cooker.
3. Sauté onion, carrots, and celery until softened; add garlic for 1 minute.
4. Deglaze skillet with red wine; pour mixture over beef in slow cooker.
5. Add crushed tomatoes, tomato paste, oregano, bay leaves, and beef stock; stir to combine.
6. Cook on LOW for 8 hours or HIGH for 5-6 hours until beef is fork-tender.
7. Remove bay leaves and shred beef directly in slow cooker; stir into sauce.
8. Serve over cooked pappardelle pasta with Parmesan cheese.
Notes
Cool to room temperature before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze up to 3 months; thaw overnight before reheating.
For thicker sauce, simmer uncovered after shredding beef.
Can substitute beef stock for wine if desired.
Avoid lifting the lid too often during cooking.
- Prep Time: 15 mins
- Cook Time: 8 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups ragu with pasta
- Calories: 550
- Sugar: 8
- Sodium: 780
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 40
- Cholesterol: 105