Slow Cooker Instant Pot Beef Ragu
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5
6 reviews
Excellent
Slow Cooker Instant Pot Beef Ragu
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Slow Cooker Instant Pot Beef Ragu is a tender, flavorful shredded braised beef in a rich, velvety sauce over a bed of pappardelle pasta, spiralized vegetables, or polenta.
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Ingredients
- 2 Tablespoons olive oil
- 1 onion diced (about 1 cup)
- 2 carrot finely diced (about 1 cup
- 1 celery finely diced, stalk
- 4 garlic finely diced, cloves
- 3 lb. beef roast cut into pieces (fresh, not frozen)
- 1 - 28 ounce crushed tomatoes with liquid, canned
- 2 Tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup Parmesan Cheese to sprinkle on top, grated
- Serve with:
- 1 lb. pappardelle pasta
- vegetable such as zucchini, butternut squash, sweet potatoes, or spaghetti squash, spiralized
- polenta
- potato mashed
- **Use fresh beef roast instead of frozen. If you use frozen it will release too much water and the sauce will be watery.
Instructions
- Instant Pot Directions:
- Set the Instant Pot to saute setting. Heat oil and add onion, carrots, and celery and saute until vegetables start to soften. Stir often. Add garlic and saute for 1-2 minutes.
- Set Instant Pot to meat/stew mode and set time for 40 minutes. Add chuck roast (cut into pieces), crushed tomatoes, tomato paste, beef broth, salt, pepper, and a bay leaf. Once the cooking time is finished, leave the steam valve on natural release and wait for it to release the steam on its own, about 10 minutes.
- Once the steam valve has been released, open the lid, and using two forks, shred the beef. Add the beef back into the sauce and let the sauce thicken. If the sauce isn't thick enough, push the saute button and let it thicken for 5-10 minutes.
- Serve on a bed of pappardelle pasta, spiralized veggies (such as zucchini, butternut squash, sweet potatoes, or spaghetti squash), polenta, mashed potatoes or any other type of hearty pasta. Sprinkle with parmesan cheese.
- Slow Cooker Instructions:
- In a small skillet over medium heat, heat oil. Add onions, carrots, and celery and cook for 5-6 minutes, or until softened. Add garlic and cook for 1-2 minutes longer.
- Add chuck roast, tomatoes, tomato paste, beef broth, bay leaf, salt, and pepper to slow cooker. Add softened vegetables. Set it to low heat for 8 hours or high heat for 4-5 hours.
- Open the lid, using two forks, shred beef. Return to sauce and stir well. Season to taste.
- Serve on a bed of pappardelle pasta, spiralized veggies (such as zucchini, butternut squash, sweet potatoes, or spaghetti squash), polenta, mashed potatoes or any other type of hearty pasta. Sprinkle with parmesan cheese.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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