Name: Hearty Slow Cooker Beef Ragu Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Ingredients: 3 pounds beef chuck roast, cut into large chunks; Salt and black pepper, to taste; 2 tablespoons olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); 1 cup dry red wine; 1 (28-ounce) can crushed tomatoes; 1/2 cup beef broth; 2 bay leaves; Fresh basil or parsley, for garnish; Grated Parmesan cheese, for serving; Pasta or polenta, for serving

Hearty Slow Cooker Beef Ragu Recipe

Print Recipe

Rich, hearty, and effortlessly delicious, this Slow Cooker Beef Ragu is perfect for cozy dinners or weekend meals with family and friends. Inspired by traditional Italian flavors, it features tender beef simmered in a robust tomato sauce, made even easier with the convenience of a slow cooker.

Author: JACK STONE
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 6-8 servings 1x

Ingredients

Scale

3 pounds beef chuck roast, cut into large chunks
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 cup dry red wine
1 (28-ounce) can crushed tomatoes
1/2 cup beef broth
2 bay leaves
Fresh basil or parsley, for garnish
Grated Parmesan cheese, for serving
Pasta or polenta, for serving

Instructions

Season the beef chunks with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned.
Remove the beef and set aside. In the same pan, add onions, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in garlic, tomato paste, oregano, and red pepper flakes. Cook for another minute.
Pour in the red wine to deglaze the pan, scraping up any brown bits. Let it simmer for 2-3 minutes.
Transfer the beef and vegetable mixture to a slow cooker. Add crushed tomatoes, beef broth, and bay leaves. Stir to combine.
Cover and cook on low for 8-10 hours or high for 4-6 hours, until the beef is very tender.
Discard bay leaves. Shred the beef with two forks directly in the slow cooker and mix well with the sauce.
Serve hot over pasta or polenta, garnished with fresh herbs and Parmesan.

Notes

For a thicker sauce, remove the lid during the last hour of cooking.
You can substitute beef chuck with brisket or short ribs.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Find it online: https://cookingworthy.com/hearty-slow-cooker-beef-ragu-recipe/