Sunday Slow Cooker Beef Ragù
User Reviews
4.5
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 15 mins
-
Servings
12 cups
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Calories
20933 kcal
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Course
Main Course, Others
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Cuisine
gluten-free
Sunday Slow Cooker Beef Ragù
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Sunday Slow Cooker Beef Ragù is freezer ready and features shredded beef in a rich and savory tomato sauce.
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Ingredients
- 1 yellow onion $0.16
- 4 cloves garlic $0.32
- 1 carrot $0.14
- 3 lbs. beef shoulder roast $7.53, boneless
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 1/2 tsp oregano $0.05, dried
- 1/2 tsp thyme $0.05, dried
- 1/2 tsp rosemary $0.05, dried
- black pepper $0.05, freshly cracked
- 3 Tbsp tomato paste $0.24
- 1 cup beef broth $0.13
- 2 (28oz.) cans crushed tomatoes $3.38
- 1/2 tsp salt $0.05, or to taste
Instructions
- Dice the onion and mince the garlic. Peel the carrot, then shred it using a cheese or box grater. Add the onion, garlic, and carrot to the bottom of a 5 quart or larger slow cooker.
- Use a sharp knife to remove any large pieces of fat from the beef. Cut the trimmed beef into large 2-3 inch chunks.
- Heat the cooking oil in a large skillet over a medium flame. When the oil is very hot, add the beef pieces and cook for a few minutes on each side or until well browned. Cook the pieces in batches to avoid over crowding the skillet.
- Place the browned beef in the slow cooker. Add the beef broth to the still warm skillet and whisk to dissolve any browned bits from the bottom of the skillet. Pour the beef broth from the skillet into the slow cooker. Sprinkle the oregano, thyme, and rosemary over the beef. Top with some freshly cracked pepper (10-15 cranks of a pepper mill).
- Finally, add the tomato paste to the slow cooker along with the crushed tomatoes. Place a lid on the slow cooker and turn on the heat to high. Cook for 6-8 hours on high, or until the meat is extremely tender and shreds easily.
- Use tongs to shred the meat in the sauce, removing any remaining large pieces of fat or connective tissue that did not break down. Stir the sauce well, taste, and add salt as needed (1/2 to 1 teaspoon). Serve immediately with pasta or divide the sauce into smaller containers (for faster cooling) and refrigerate. Once completely cooled, the sauce can be frozen for longer storage.
Nutrition Information
Show Details
Serving
1Serving
Calories
209.33kcal
(10%)
Carbohydrates
11.77g
(4%)
Protein
27.01g
(54%)
Fat
6.31g
(10%)
Sodium
477.98mg
(20%)
Fiber
2.72g
(11%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 20933 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 209.33kcal | 10% |
| Carbohydrates | 11.77g | 4% |
| Protein | 27.01g | 54% |
| Fat | 6.31g | 10% |
| Sodium | 477.98mg | 20% |
| Fiber | 2.72g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
24 reviews
Excellent
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