Slow Cooker Beef Ragu (Edit recipe)

livelymeals

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This slow cooker beef ragu is so comforting and flavorful. It’s the perfect dish for the cool weather.

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 8-10

Ingredients

2-3 lb Beef Chuck Shoulder Roast, (summerfield farms)
1 Tbsp Extra Virgin Olive Oil
3 Celery, stalks, diced
1 Onion, large sweet, diced
2 Carrots, diced
3 Garlic, cloves, minced
1 cup red Wine
1 cup Beef stock
28 oz Crushed Tomatoes
3 Tbsp Tomato Paste
1 tsp Thyme, dried
1 tsp Kosher Salt, plus more to taste
.5 tsp Black Pepper, plus more to taste
3 Bay Leaf
.5 Tbsp Red Wine Vinegar
.5 Tbsp Raw Sugar, optional
Pasta, (pappardelle) for serving
Parmesan Cheese, for serving
Parsley, fresh, for serving

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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

First, cut your chuck roast into large chunks and season with salt and pepper and then set your slow cooker to the sautu00e9 function for 15 minutes. Add the olive oil into the pot and once it is heated, add the chuck roast in and saute for a few minutes on each side. Both sides should nice and brown.
Remove the beef from the pot and set aside. Then add the diced celery, onions and carrots into the pot. Sauté for 3-4 minutes then add the minced garlic into the pot and sauté until fragrant. Add the wine into the pot and let simmer for a couple more minutes. Then add the beef stock, crushed tomatoes, tomato paste, thyme and salt and pepper into the pot. Stir and then add the chuck roast back into the pot, followed by the bay leaves. Place the lid on the slow cooker and cook on low for 8 hours.
This last step is optional but during the last hour, I like to remove the beef from the pot and shred it. Then I place the sauce into the blender and pulse it a couple times to blend everything together. Then I place the shredded beef back into the pot and cook on low for the last hour. BE VERY CAREFUL when blending hot foods. Do not blend for a long time. Only a few seconds. If you decide to skip this step, just shred the beef after it is done cooking for 8 hours.
Once the ragu is done cooking, add the red wine vinegar and sugar if you decide to use it. The sugar really helps to balance the acidity of the tomatoes in my opinion but it is definitely optional. Stir the ragu and then taste it to see if it needs additional salt and pepper.
When it's time to serve the ragu, add some of it to a pan with high sides over low-medium heat. Keep the heat really low if the ragu is already warm. Cook the desired amount of pappardelle that you would like to eat right away. This is best served immediately. Cook the pappardelle al dente according to the instructions on the package. Then when the pappardelle is done cooking, don't drain it. Add it directly into the pan with the ragu. Add about 1/4 cup of pasta water as well. Stir to coat the pasta and then remove from the heat. The sauce will thicken as the pasta cools. Serve with parmesan and fresh parsley if desired

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This is our estimate based on online research.
Calories:	328
Fat:	12 g
Carbohydrates:	9 g
Protein:	24 g
Cholesterol:	80 g
Sodium:	236 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated for total recipe.