Sunday Slow Cooker Beef Ragu Recipe: Effortless Flavor Awaits!
A delicious and easy-to-make beef ragu that simmers in a slow cooker, perfect for a cozy Sunday dinner.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the beef chuck roast with salt and pepper.
- In a skillet, brown the beef on all sides over medium heat.
- Transfer the beef to the slow cooker.
- Add the chopped onion, garlic, carrots, and celery to the slow cooker.
- Pour in the crushed tomatoes and beef broth.
- Sprinkle the oregano and basil over the top.
- Cover and cook on low for 8 hours or high for 4 hours.
- Once cooked, shred the beef with two forks and stir it back into the sauce.
- Serve over pasta or polenta, garnished with fresh parsley.
Notes
- For a richer flavor, let the ragu sit for a day in the fridge before serving.
- This dish pairs well with a glass of red wine.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg