Slow Cooker Sunday Beef Ragu
Sunday Slow Cooker Beef Ragu. Authentic Italian Beef Ragu. The ultimate comfort food! A big bowl of slow cooked, braised beef in a rich, robust tomato sauce tossed with pasta. I guarantee that you will go back for seconds!
Servings: 6
Ingredients
- (1) 2.5 lb Beef Roast (such as chuck)
- 1-2 Tablespoons Olive Oil
- 1-2 teaspoons Salt
- 1 teaspoon Pepper
- 4 cloves Garlic (minced)
- 1 large Onion (finely diced)
- 1 large Carrot (peeled and finely diced)
- (1) 28-ounce can Crushed Tomatoes (such as San Marzano)
- 1/4 cup Tomato Paste
- 1/2 to 1 cup Beef Broth (start with 1/2 cup and add more as needed)
- 1 1/2 teaspoons Basil
- 1/2 teaspoon Red Chili Flakes
Garnish:
- 1 lb. Pasta (such as pappardelle)
- 1 cup Freshly Grated Parmesan Cheese
- Fresh Basil
Instructions
- Heat a large skillet or pot over medium-high heat. Add oil and then carefully place roast on top of the oil. If the oil becomes too hot, be careful of splattering oil. Sear on both sides for about 2-3 minutes.
- Place beef roast into slow cooker. Season with salt and pepper. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes.
- Cook on low for 8 hours. Shred meat with two forks. Taste for seasoning and add more salt as needed.
- While meat is cooking, cook pasta according to package instructions. Toss with shredded meat Ragu. Serve and top with freshly grated parmesan cheese and fresh basil. May serve with fresh burrata cheese as well.