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Table of Contents
Slow Cooker Beef Ragu
Are you craving a meal that’s not only delicious but also incredibly easy to prepare? Look no further than Slow Cooker Beef Ragu. Not only does it require minimal hands-on time, but it also yields incredible results that will have everyone coming back for seconds
Ingredients
- 3 lb Beef chuck roast, cut into large pieces
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp Olive oil, divided
- 3 floz Ingredient Name
- 1 stick Ingredient Name
- 5 g Ingredient Name
Instructions
- Season the beef generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
- Sear the beef for a few minutes on each side to create a brown crust. Transfer the beef to a plate and set aside.
- In the same pot, heat the remaining 1 tablespoon of olive oil.
- Add the chopped onion, celery, and carrots. Sprinkle with salt and cook for 5-6 minutes until softened. Add the minced garlic and cook for another minute.
- Pour the mixture into a slow cooker.
- Add the dried thyme, dried rosemary, bay leaves, red wine, beef broth, crushed tomatoes, and tomato paste to the slow cooker. Stir well to combine.
- Add the seared beef to the slow cooker.
- Cover and cook on high for 5-6 hours or on low for 6-10 hours, until the beef can be easily shredded with a fork.
- Remove the bay leaves and shred the beef directly in the slow cooker.
- Serve the beef ragu over cooked pasta.
- Optionally, garnish with chopped fresh parsley and freshly grated Parmesan cheese before serving.
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