Description
This Slow Cooker Beef Ragu is a hearty Italian classic made easy! Tender shredded beef simmers all day in a robust tomato sauce, perfect for spooning over pasta or polenta. A cozy, set-it-and-forget-it dinner that tastes like you cooked all day.
Ingredients
Units
Scale
- 2.5 to 3 lbs beef chuck roast
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 cup beef broth or red wine
- 1 bay leaf
- 1 lb pasta (pappardelle or rigatoni recommended)
- Grated Parmesan and fresh basil for serving
Instructions
- Season beef generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear beef on all sides until browned (optional but adds flavor).
- Add seared beef to the slow cooker along with onion, garlic, crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, broth or wine, and bay leaf.
- Cover and cook on low for 8 hours or high for 4–5 hours, until beef is tender and shreds easily.
- Remove beef, shred with forks, then return to the sauce and mix well. Discard bay leaf.
- Cook pasta according to package directions.
- Serve ragu over pasta with Parmesan and fresh basil.
Notes
- For deeper flavor, use red wine instead of broth.
- Freeze leftovers for an easy future dinner.
- Great with polenta or gnocchi as well!
Nutrition
- Calories: ~560 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
