Description
A rich and hearty slow cooker beef ragu perfect for pasta.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat.
- Sear the beef on all sides until browned.
- Transfer beef to the slow cooker.
- Add onion, garlic, carrot, and celery to the slow cooker.
- Pour in beef broth, crushed tomatoes, and tomato paste.
- Add oregano, basil, salt, and pepper.
- Cover and cook on low for 8 hours or until beef is tender.
- Shred the beef and stir back into the sauce.
Notes
- Serve with pasta or over polenta.
- Can be refrigerated for up to 3 days.
- Freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker beef ragu