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Slow Cooker Beef Ragu

Slow Cooker Beef Ragu is a comforting and hearty dish that brings the essence of Italian cuisine to your table. This rich meat sauce simmers slowly, allowing flavors to meld together beautifully, resulting in a dish that is both satisfying and aromatic.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main
Cuisine Italian
Servings 6 servings

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

Beef

  • 2 pounds beef chuck roast Ideal for slow cooking as it becomes tender and flavorful.

Vegetables

  • 1 tablespoon olive oil Used for browning the beef.
  • 1 large onion, diced Provides a sweet base flavor.
  • 2 medium carrots, diced Adds sweetness and color.
  • 2 stalks celery, diced Enhances the overall flavor.
  • 4 cloves garlic, minced Adds depth and fragrance.

Tomatoes and Broth

  • 28 ounces canned crushed tomatoes Provides acidity and body to the sauce.
  • 2 tablespoons tomato paste Thickens the sauce and intensifies the flavor.
  • 1 cup beef broth Keeps the ragu moist and flavorful.

Herbs and Spices

  • 2 teaspoons dried oregano Adds a warm, earthy flavor.
  • 1 teaspoon dried basil Contributes a sweet and slightly peppery taste.
  • 1 teaspoon salt Enhances all flavors.
  • 1/2 teaspoon black pepper Adds subtle heat.
  • 1/4 teaspoon red pepper flakes (optional) Adds a nice kick.

Garnish

  • to taste fresh parsley or basil For garnish before serving.

Instructions
 

  • 1. Prepare the beef: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
  • 2. Sear the beef: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned beef roast and sear for about 4-5 minutes on each side until golden-brown. Transfer to the slow cooker.
  • 3. Sauté the vegetables: In the same skillet, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for an additional minute. Transfer to the slow cooker around the beef.
  • 4. Add tomatoes and broth: Pour in the crushed tomatoes and beef broth. Add tomato paste, oregano, basil, salt, black pepper, and red pepper flakes. Stir gently to combine.
  • 5. Cook on low: Cover the slow cooker and set it to low heat for 8 hours (or high for about 4 hours).
  • 6. Check for tenderness: After cooking, check the beef; it should be fork-tender. If not, cook for an additional hour.
  • 7. Shred the beef: Remove the beef from the slow cooker, shred it with two forks, and return it to the sauce.
  • 8. Adjust seasoning: Taste the sauce and adjust seasoning if necessary.
  • 9. Serve hot: Serve the beef ragu over pasta, polenta, or bread, garnished with fresh parsley or basil.

Notes

Feel free to customize the recipe with different cuts of beef, additional vegetables, or fresh herbs.
Keyword Comfort Food