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–+ servings

Sunday Slow Cooker Beef Ragu Recipe

A hearty and flavorful beef ragu slow-cooked to perfection, perfect for Sunday family dinners.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Beef
  • 2 pounds chuck roast cut into large chunks
Vegetables
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 1 medium celery stalk diced
Liquids
  • 1 cup beef broth
  • 1 can crushed tomatoes 28 oz
  • 1 tablespoon tomato paste
Herbs and Spices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Others
  • 2 tablespoons olive oil for browning the beef
  • 1 cup parmesan cheese grated, for serving

Method
 

Prepare the Beef
  1. Heat olive oil in a skillet over medium-high heat. Season the beef chunks with salt and pepper, then brown them in the skillet on all sides.
  2. Transfer the browned beef to the slow cooker.
Add Vegetables
  1. In the same skillet, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
  2. Add the sautéed vegetables to the slow cooker with the beef.
Combine Ingredients
  1. Pour in the beef broth, crushed tomatoes, and tomato paste into the slow cooker.
  2. Add the dried oregano and basil, then stir everything together.
Cook
  1. Cover the slow cooker and cook on low for 8 hours or high for 4 hours until the beef is tender.
Serve
  1. Shred the beef with two forks and stir it back into the sauce.
  2. Serve hot over pasta or polenta, topped with grated parmesan cheese.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 45gFat: 30gSaturated Fat: 10gFiber: 3gSugar: 5g

Notes

This ragu can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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