Savor effortless comfort with this Slow Cooker Beef Ragu recipe Perfect for cozy meals its a delicious dish your family will love 153 chars
Ingredients
Scale
2 lbs beef chuck roast
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup beef broth
1/2 cup red wine
2 tsp dried oregano
1 tsp dried basil
Salt and freshly ground black pepper, to taste
1 bay leaf
Optional: 1 carrot, diced
Optional: 1-2 stalks of celery, diced
Optional: pinch of red pepper flakes
Special garnishes: fresh basil leaves, grated Parmesan cheese, extra virgin olive oil
Instructions
Brown the Beef: In a skillet over medium-high heat, add the olive oil. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned.
Sauté Aromatics: In the same skillet, add the chopped onion and sauté until translucent. Add the minced garlic and cook for an additional minute until fragrant.
Add Ingredients to the Slow Cooker: Transfer the browned beef to the slow cooker. Pour in the crushed tomatoes, beef broth, red wine, oregano, basil, and toss in the bay leaf. Include the sautéed onions and garlic. Stir to combine all ingredients.
Cook on Low: Cover the slow cooker and set it to low. Allow it to cook for 8-10 hours or until the beef is tender and easily shreds with a fork.
Shred the Beef: Once cooking is complete, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the sauce and stir to combine.
Serve: Ladle the beef ragu over your choice of pasta, polenta, or mashed potatoes. Top with fresh basil and Parmesan cheese.
