Slow Cooker Beef Ragu

A delicious and easy slow cooker beef ragu that requires no browning of the meat beforehand, making it a quick prep meal with a rich and flavorful finish.

By @realfoodwholelife

Original recipe source

Cook time: 480 minutes

Servings: 6

Ingredients

• 2.5 pounds beef chuck roast
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 5 cloves garlic
• 28 ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 0.5 cup low-sodium beef broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried Italian seasoning
• 1 bay leaf
• 1 pound pappardelle or rigatoni

Instructions

1. Place the beef chuck roast chunks into the slow cooker.
2. Season the beef with kosher salt and black pepper.
3. Add the diced yellow onion, diced carrots, and diced celery to the slow cooker.
4. Add the roughly chopped garlic to the slow cooker.
5. Pour the crushed tomatoes over the ingredients in the slow cooker.
6. Stir in the tomato paste, beef broth, balsamic vinegar, Worcestershire sauce, and dried Italian seasoning.
7. Add the bay leaf to the slow cooker.
8. Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
9. Remove the bay leaf and shred the beef with two forks.
10. Serve the beef ragu over cooked pappardelle or rigatoni.