Description
A rich and hearty Slow Cooker Beef Ragu that is perfect for serving over pasta or polenta.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup red wine
- 1 tablespoon balsamic vinegar
Instructions
- Season the beef with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Sear the beef on all sides until browned.
- Transfer the beef to the slow cooker.
- In the same skillet, add onion and garlic and sauté until soft.
- Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, red wine, and balsamic vinegar. Mix well.
- Pour the sauce over the beef in the slow cooker.
- Cover and cook on low for 8 hours or until the beef is tender.
- Shred the beef and mix with the sauce before serving.
Notes
- Serve with pasta or over polenta for a delicious meal.
- This ragu is perfect for leftovers and can be stored in the fridge for up to 3 days.
- You can freeze this ragu for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg