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–+ servings

Sunday Slow Cooker Beef Ragu Recipe

A hearty and flavorful beef ragu slow-cooked to perfection, perfect for a comforting Sunday meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Beef Ragu
  • 2 pounds beef chuck roast cut into 2-inch pieces
  • 1 tablespoon olive oil for browning
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 cans crushed tomatoes 28 ounces each
  • 1 cup beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 cup parmesan cheese grated, for serving
  • 1 pound pasta for serving, such as tagliatelle or pappardelle

Method
 

Prepare the Beef
  1. Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then brown the beef pieces on all sides, about 5-7 minutes.
  2. Transfer the browned beef to the slow cooker.
Add Vegetables and Sauce
  1. In the same skillet, add the diced onion and garlic. Sauté until softened, about 3-4 minutes.
  2. Add the crushed tomatoes, beef broth, oregano, basil, and bay leaf. Stir to combine, then pour the mixture over the beef in the slow cooker.
Slow Cook
  1. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded.
Serve
  1. Remove the bay leaf and shred the beef with two forks. Stir to combine with the sauce.
  2. Serve over cooked pasta and top with grated parmesan cheese.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 75gProtein: 45gFat: 20gSaturated Fat: 8gFiber: 5gSugar: 6g

Notes

This ragu can be made a day in advance and reheated. It also freezes well for future meals.

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