Slow Cooker Beef Ragu
Transform your dinner into a cozy feast. A beef Chuck Roast, Flank Steak, or Brisket is seared then slow-cooked for hours with aromatic veggies, crushed tomatoes, red wine, and savory herbs. Served over a bed of thick pappardelle pasta.
Cook Time: 8 hrs
Servings: 12
Ingredients: 22
Ingredients
Optional Ingredients
Preparation
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Step 1
Heat canola oil in a cast iron skillet over MEDIUM-HIGH heat. Season Chuck Roast liberally with salt and pepper and sear 3-4 minutes per side.
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Step 2
Add celery, carrots, onions, and garlic to the slow cooker followed by the seared Chuck Roast and remaining ingredients. Season once again with salt and pepper, as desired. Stir to combine.
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Step 3
Cook in a slow cooker on HIGH 4-5 hours or LOW 7-8 hours, according to the manufacturer’s instructions. When done, beef should shred easily with two forks. Remove beef, shred, and then add back to liquid in the slow cooker before serving.
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Step 4
Serve over pappardelle pasta and garnish with fresh grated Parmigiano-Reggiano and parsley.
Nutrition Information
485 Calories
11.6g SAT FAT
32g PROTEIN
4.5 mg IRON
6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Chuck Roast, Flank Steak, or Brisket: These flavorful beef cuts are perfect for low-and-slow cooking. As they simmer over several hours, their rich marbling and fibers break down completely, transforming into incredibly tender, juicy shreds that melt right into your pasta sauce.
Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), a taste that enhances your dish, and is known for its versatility.
Tomato Paste: A thick, concentrated paste made by cooking down tomatoes. Add to dishes for a silky texture, intensified tomato flavor, or to help thicken a soup or stew.
Beef Broth: A savory liquid made from beef bones, vegetables, beef, and seasonings. It adds depth to soups, sauces, and stews.
Worcestershire Sauce: A bold and tangy sauce that is packed with umami flavor. This sauce is a blend of vinegar, anchovies, molasses, and spices.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Why do I need to sear the beef roast before adding it to the slow cooker?
Preheating the skillet ensures a great sear and helps lock in the beef’s moisture and flavor. Searing both sides creates a deeply browned, caramelized crust that adds an incredible depth of rich flavor to your ragu sauce as it bubbles away in the slow cooker.
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What type of pasta works best for this recipe?
We recommend a thick, wide pasta, such as pappardelle, for this dish. Its broad ribbons provide a more robust texture and chew, which work beautifully to hold the heavy, thick meat sauce better than thinner spaghetti strands.
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Why do I need to return the shredded beef to the slow cooker before serving?
Returning the meat to your slow cooker allows the shredded beef to absorb the concentrated sauce and pan juices. This quick step ensures every single bite of beef is fully saturated with the savory flavors of red wine, tomatoes, and herbs, rather than tasting dry.
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Excellent! Made as directed by and it was a definite do again meal
The shredded beef gave this a really nice texture and flavor. Entire family loved it.