Slow Cooker Beef Ragu
User Reviews
4.2
159 reviews
Good
-
Prep Time
5 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 5 mins
-
Servings
8 people
-
Calories
250 kcal
-
Course
Main Course
-
Cuisine
Italian
Slow Cooker Beef Ragu
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Flavorful Italian comfort food that only takes 5 minutes to prep? Count me in! This popular Slow Cooker Beef Ragu recipe is easy to make & so scrumptious!
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Ingredients
- 1 large onion sliced
- 4 garlic cloves minced
- 2 tbsp fresh Rosemary chopped
- 2 lb beef chuck roast
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 cups beef broth
- ¼ cup red wine
- 6 oz can tomato paste
- 15 oz can diced tomatoes or 2 cups diced fresh tomatoes
For Serving
- 12 ounces pappardelle pasta
- 6 cups creamy cheesy polenta click link for recipe
- ½ cup Parmesan Cheese grated
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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
- Nutritional Information: The nutrition information provided does not include the serving options.
- Gluten Free Option: This recipe is gluten free when served over polenta or with gluten free pasta. Always make sure the beef broth used is gluten free.
- Pressure Cooker Option: Click here for an Instant Pot version of this recipe.
- Thickening the sauce: to thicken the sauce, transfer it from the slow cooker to a large pot on the stove over medium high heat. Allow it to reduce and simmer for 15 minutes, stirring occasionally.
- Wine Substitute: omitting the wine in this recipe is totally fine. You can also substitute white grape juice in it's place.
- Storage: this ragu will stay good in the refrigerator for 5-7 days or in the freezer for up to 3 months.
- Cuts of beef: Instead of a chuck roast, a bottom round roast, tri tip or brisket can be used in it's place.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
8g
(3%)
Protein
24g
(48%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
78mg
(26%)
Sodium
851mg
(35%)
Potassium
760mg
(22%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
416mg
(8%)
Vitamin C
11mg
(12%)
Calcium
54mg
(5%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.2
159 reviews
Good
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