Slow Cooker Beef Ragu
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs 15 mins
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Total Time
8 hrs 30 mins
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Servings
8
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Calories
345 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Beef Ragu
Description
The Slow Cooker Beef Ragu uses chuck roast seasoned with salt, pepper, oregano, basil, and thyme, layered over diced garlic, onion, carrots, and celery, then cooked with beef broth and crushed tomatoes for several hours until tender. The long cooking time transforms the beef into a shreddable texture which is returned to the slow cooker to combine with the sauce. Finally, cooked pasta is stirred in to absorb the flavors.
The finished ragu has a sauce flavored by herbs and vegetables, with shredded beef providing a meaty, tender bite. The slow cooking ensures deep flavor development and a cohesive sauce that clings to wide pasta noodles.
This dish works well as a filling main course, with the pasta included to create a balanced portion. Cooking on the low setting is recommended for maximum tenderness, but the high setting is an option for shorter cooking time.
Additional notes suggest alternative beef cuts similar to chuck roast, advice for thickening the sauce with a cornstarch slurry if needed, and guidance on noodle choice to avoid overcooking when mixed into the hot sauce. Crock pot size recommendations ensure safe cooking capacity.
Ingredients
- 2 pounds chuck roast
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1/2 teaspoon thyme dried leaves
- 1 tablespoon garlic minced
- 1 large onion (diced)
- 2 medium carrot peeled and diced
- 2 celery chopped, stalks
- 1 can crushed tomatoes (28 ounces)
- 1 1/2 cups beef broth
- salt to taste
- black pepper to taste
- 8 ounces pasta (such as tagliatelle, pappardelle, or fettuccine), cooked according to package
Instructions
- Season the chuck roast with salt, pepper, oregano, basil, and thyme.
- In the crock pot, layer the minced garlic, diced onion, chopped carrots, and celery.
- Place the seasoned roast on top of the vegetables.
- Pour in the beef broth, then add the crushed tomatoes over the roast.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and shreds easily.
- Once cooked, remove the beef, shred it with forks, discarding any large fat pieces, and return it to the crock pot.
- Stir in the cooked pasta, ensuring it's well mixed with the beef and sauce. Adjust seasoning if necessary, and serve warm. Enjoy!
Notes
- Chuck roast is preferred, but brisket or round roast can substitute effectively.
- If the sauce is too thin after cooking, thicken it with a cornstarch slurry and cook an additional 15–20 minutes.
- Any preferred pasta can be used, but consider cooking times to avoid overcooking when mixed in.
- Use a crock pot large enough (6-quart recommended) to safely accommodate the ingredients and liquid.
- Cooking on low yields more tender, flavorful meat than the high setting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 341mg | 14% |
| Potassium | 705mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2689IU | 54% |
| Vitamin C | 8mg | 9% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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