Slow Cooker Beef Chuck Ragu (Edit recipe)

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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! This recipe was made with US Wellness Meats Grass Fed Beef Chuck Roast!

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PREP TIME

20 minutes

COOK TIME

6 hours

INGREDIENTS

Serves: 8

Ingredients

2.5 lb Beef Chuck Roast, from US Wellness Meats
2 Tbsp Olive Oil
0.5 Yellow Onion, diced
4 cloves Garlic, minced
3 Tbsp Tomato Paste
2 sprigs fresh Rosemary
2 Bay Leaf
28 oz Crushed Tomatoes
1 cup Cabernet Sauvignon Red wine
1 cup Beef stock
1 Parmesan Rind

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	213
Fat:	13 g
Carbohydrates:	4 g
Protein:	18 g
Cholesterol:	53 g
Sodium:	120 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.