Description
A rich and hearty slow cooker beef ragu perfect for pasta or polenta.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the beef with salt and pepper.
- In the slow cooker, add the onion, garlic, carrots, and celery.
- Place the beef on top of the vegetables.
- Add crushed tomatoes, beef broth, tomato paste, oregano, and basil.
- Cover and cook on low for 8 hours or high for 4 hours.
- Shred the beef with two forks and mix it back into the sauce.
- Serve over pasta or polenta and garnish with fresh parsley.
Notes
- For a thicker sauce, remove the lid during the last hour of cooking.
- This ragu can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker beef ragu, beef ragu recipe, slow cooker recipes