Description
This slow cooker beef ragu is a flavorful and comforting dish where shredded beef is simmered with crushed tomatoes until tender. Perfect for serving over pasta for a hearty, filling meal.
Ingredients
Units
Scale
- 3 pound beef chuck roast
- 1 red onion
- 4 tablepsoon minced garlic
- 1 carrot
- 1 celery stalk
- 1 1/2 cups beef broth
- 14-ounce can crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound rigatoni pasta for serving
- 2 tablespoons unsalted butter
- 1/4 cup parmesan cheese
Instructions
- In a slow cooker, add the diced onion, sliced carrot, sliced celery, and minced garlic.
- Cut the beef roast into 3-inch cubes and place them in the slow cooker on top of the vegetables. Pour the beef broth and crushed tomatoes over the beef. Sprinkle salt and pepper evenly over the mixture and give it a gentle stir to combine.
- Set the slow cooker to low heat and cook for 8 hours, allowing the flavors to meld together and the beef to become tender.
- Just before the cooking time is up, add the unsalted butter to the slow cooker and let it melt into the sauce. While the butter is melting, remove the beef from the slow cooker and shred it using two forks. Once the butter is melted, return the shredded beef to the slow cooker and stir to incorporate.
- Cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta once cooked.
- Plate the cooked rigatoni pasta and ladle the beef Ragu sauce over the top. Garnish with grated parmesan cheese and a sprinkle of fresh parsley if desired
- Prep Time: 20 Minutes
- Cook Time: 8 Hours
- Category: Main Course
- Method: slow cooker
- Cuisine: Italian Cuisine
Nutrition
- Serving Size:
- Calories: 4003
- Sugar: 37.7 g
- Sodium: 4942.9 mg
- Fat: 105.4 g
- Carbohydrates: 398 g
- Fiber: 27.2 g
- Protein: 347.8 g
- Cholesterol: 879.7 mg