Slow Cooker Beef Ragu
This delicious meal is easy to cook with the help of your slow cooker
Servings: 8 servings
Ingredients
- 3 lb chuck roast, cut into 3-inch pieces
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- ½ cup beef broth
- 4 cloves garlic, minced
- 1 carrot, finely chopped
- ½ small onion, finely chopped
- ¾ tsp dried thyme
- 3 bay leaves
- 1 lb. pappardelle pasta
- 1 cup ricotta cheese , for serving
- ½ cup parmesan cheese , for serving
- fresh parsley, chopped, for serving
Instructions
- Season the meat with salt and pepper and place into the slow cooker. Pour the tomatoes over the meat and add the tomato paste, beef broth, minced garlic, carrot, onion, thyme, and bay leaves.
- Cook on high for 6 hours or low for 8-10 hours. When done, shred the meat and remove the bay leaves. Taste and adjust seasoning.
- In the meantime, cook the pasta according to the directions on the package. Drain and divide into bowls. Spoon over the beef ragu and top with ricotta cheese, parmesan cheese, and fresh parsley. Enjoy!
Notes
- If you can’t find chuck roast, bottom round is another great option for this recipe.
- If the sauce seems too acidic or strong, try adding a teaspoon of sugar to mellow out the flavor.
- While pappardelle is the preferred pasta for this dish, extra-wide egg noodles also work well.
- The leftover sauce freezes well.
- For super easy cleanup, use a slow cooker liner.
- Chop the onion up to 3 days in advance and store in an airtight container in the refrigerator.
- Chope the carrot up to 5 days in advance and store in an airtight container in the refrigerator.
Nutrition
Calories: 647kcal | Carbohydrates: 52g | Protein: 49g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 500mg | Potassium: 1122mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1798IU | Vitamin C: 11mg | Calcium: 232mg | Iron: 6mg
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