Have you ever seen the viral “marry me” recipes? Well this is my version – Slow Cooker Beef Chuck Ragu. Indulge in the ultimate comfort food with this rich and savory slow cooker beef chuck ragu, perfect for pairing with your favorite pasta. Tender beef chuck roast is slow-cooked in a fragrant tomato and red wine sauce, creating a meal that's both hearty and elegant. Whether it’s a cozy weeknight dinner or a weekend treat, this recipe is sure to impress!
Prep Time: 20 minutes Cook Time: 6 Hours Serves: 8
Ingredients:
2.5 lbs chuck roast, cut into 2-3 inch cubes
2 tbsp olive oil
½ yellow onion, diced
4 cloves garlic, minced
3 tbsp tomato paste
2 sprigs rosemary
2 bay leaves
28 oz crushed tomatoes
1 cup red wine
1 cup beef stock
Parmesan rinds
Heat 2 tablespoons of olive oil in a cast-iron skillet over medium heat. Add the diced onion and sauté until softened, about 2 minutes. Stir in the minced garlic and cook for another 2 minutes, then mix in the tomato paste and cook for 2 minutes more, allowing the flavors to deepen.
While the aromatics cook, cut the chuck roast into 2-3 inch cubes. Season generously with salt and pepper. Increase the skillet heat to medium-high, then sear the beef on all sides until golden brown, about 2-3 minutes per side. Transfer the beef to the slow cooker.
Pour the beef stock into the hot skillet, scraping up any browned bits from the bottom. Once deglazed, pour the mixture into the slow cooker over the beef.
Add the sautéed aromatics, crushed tomatoes, red wine, rosemary, bay leaves, and Parmesan rinds to the slow cooker. Stir gently to combine.
Cover and cook on low for 8 hours or high for 6 hours or until the beef is tender and easily shredded with a fork.
Remove and discard the rosemary sprigs, bay leaves, and Parmesan rinds. Shred the beef directly in the sauce, stirring to combine. Adjust seasoning with salt and pepper to taste.
Toss the ragu with your favorite pasta, such as pappardelle or rigatoni, and top with freshly grated Parmesan. Enjoy!
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