Main Dishesbellyfull5.0
Slow Cooker Beef Ragu
Including chuck roast, fire-roasted tomatoes, aromatics, and red wine, this Slow Cooker Beef Ragu has a deep, rich flavor bursting in every bite. Serve over pappardelle or your favorite noodles for an easy weeknight dinner.
👥 8 Servings⏱️ Prep & Cook: 6h 35m⏳ Prep: 15 min🔥 Cook: 6h 20m👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pan
📝 Preparation Steps
1
Coat a 6-quart crockpot with nonstick spray.
2
Warm the olive oil in a large nonstick skillet over medium-high heat. Once shimmering (but not smoking) add the chuck roast pieces with space in between; sear the meat until the sides have browned (you might need to work in batches.) Transfer the meat to the crockpot.
olive oil2 tablespoonchuck roast (, cut into 2-inch cubes)2 pound
3
Add the onions to the skillet and sauté until softened. Stir in the garlic and cook until fragrant, ⏱️ 20 seconds. Deglaze your pan with the red wine and allow it to simmer for two minutes. Transfer the mixture to the crockpot.
medium onion (, chopped)1garlic (, minced)5 clovesdry red wine1 cup
4
Add to the crockpot, crushed tomatoes, tomato paste, fresh thyme, bay leaves, salt, and pepper; stir to combine. Cover with the lid and set it to low for 6 to ⏱️ 8 hours or high for ⏱️ 4-6 hours.
tomato paste2 tablespoonsbay leaves2salt2 teaspoonspepper1 teaspoon
5
Using two forks, shred the meat into small pieces.
6
Serve the ragu over the cooked pasta with a sprinkling of Parmesan cheese.
Nutrition Facts
calories
533 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
322 mg
protein Content
33 g
trans Fat Content
1 g
cholesterol Content
129 mg
carbohydrate Content
51 g
saturated Fat Content
7 g
unsaturated Fat Content
12 g
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