Slow Cooker Beef Ragu
User Reviews
4.2
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Prep Time
5 mins
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Cook Time
6 hrs
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Total Time
6 hrs 5 mins
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Servings
8 people
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Calories
250 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Beef Ragu
Description
The Slow Cooker Beef Ragu combines a well-seasoned chuck roast with aromatics and a tomato-based sauce to produce a hearty and flavorful dish. Cooking in the slow cooker allows the beef to become tender and shreddable, absorbing the savory flavors of the garlic, rosemary, onion, and tomato elements, enriched by beef broth and a splash of red wine. The sauce's richness balances with the acidity of the tomatoes, resulting in a well-rounded profile.
This ragu works well served atop creamy polenta, which complements the meat's texture, or tossed with wide pappardelle pasta to catch the sauce effectively. A finishing touch of Parmesan cheese adds a salty depth and smooth texture.
For thickening the sauce, it can be transferred from the slow cooker to a stovetop pot and simmered to reduce. The recipe is adaptable for dietary needs by using gluten-free options for broth and pasta, and alternative cuts of beef such as bottom round or tri tip can substitute chuck roast. Leftovers store well refrigerated for up to a week or frozen for several months.
Ingredients
- 1 onion sliced, large
- 4 garlic minced, cloves
- 2 tbsp rosemary chopped, fresh
- 2 lb beef chuck roast
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 cups beef broth
- ¼ cup red wine
- 6 oz tomato paste canned
- 15 oz diced tomatoes or 2 cups diced fresh tomatoes, canned
For Serving
- 12 ounces pappardelle pasta
- 6 cups polenta click link for recipe, creamy, cheesy
- ½ cup Parmesan Cheese grated
Instructions
- Add the onion, garlic and rosemary to the bottom of a slow cooker.
- Season the beef with the salt and pepper, then add to the slow cooker.
- In a medium bowl, combine the beef broth, red wine and tomato paste.
- Pour the mixture over the beef.
- Add the can of diced tomatoes to the crock pot.
- Cook on high for 5-6 hours or on low for 10-12 hours.
- Use two forks or meat claws to shred the beef in the slow cooker.
- Serve the beef on top of creamy polenta or tossed with papparadelle pasta.
- Top with freshly grated parmesan cheese.
Notes
- Use gluten-free beef broth and pasta to make this ragu gluten-free.
- To thicken the sauce, simmer it in a pot after slow cooking until desired consistency is reached.
- Red wine can be replaced with white grape juice or omitted entirely.
- Leftover ragu keeps for 5-7 days refrigerated or up to 3 months frozen.
- Alternate beef cuts like bottom round, tri tip, or brisket can be used instead of chuck roast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 78mg | 26% |
| Sodium | 851mg | 35% |
| Potassium | 760mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 416mg | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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