Learn how to make delicious Sunday Slow Cooker Beef Ragu. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 pounds beef chuck roast, cut into large chunks
1 large onion, finely chopped
4 cloves garlic, minced
2 cans (14.5 oz each) crushed tomatoes
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional for a bit of heat)
Salt and pepper to taste
1/4 cup fresh parsley, chopped for garnish
Pasta of choice, cooked according to package instructions
Instructions
Pat the beef chuck roast chunks dry with a paper towel, then season generously with salt and pepper.
In a large skillet over medium-high heat, brown the beef on all sides. This step is crucial for developing flavor, just as my abuela would always remind me.
Transfer the browned beef to your slow cooker. Add the chopped onion, garlic, crushed tomatoes, beef broth, tomato paste, balsamic vinegar, oregano, basil, and red pepper flakes.
Stir everything together gently to combine. Cover and set your slow cooker to low heat. Let it cook for 8 hours, allowing the beef to become tender and the flavors to meld beautifully.
Once done, taste and adjust seasoning if necessary. Shred the beef using two forks, then stir it back into the sauce.
Serve the ragu over your favorite pasta, garnished with freshly chopped parsley for a burst of color and freshness.
