Slow Cooker Beef Ragu
Flavorful Italian comfort food that only takes 5 minutes to prep? Count me in! This popular Slow Cooker Beef Ragu recipe is easy to make & so scrumptious!
beef chuck roast
can tomato paste
can diced tomatoes
or 2 cups diced fresh tomatoes
creamy cheesy polenta
click link for recipe
Add the onion, garlic and rosemary to the bottom of a slow cooker.
Season the beef with the salt and pepper, then add to the slow cooker.
In a medium bowl, combine the beef broth, red wine and tomato paste.
Pour the mixture over the beef.
Add the can of diced tomatoes to the crock pot.
Cook on high for 5-6 hours or on low for 10-12 hours.
Use two forks or meat claws to shred the beef in the slow cooker.
Serve the beef on top of creamy polenta or tossed with papparadelle pasta.
Top with freshly grated parmesan cheese.
The nutrition information provided does not include the serving options.
Gluten Free Option:
This recipe is gluten free when served over polenta or with gluten free pasta. Always make sure the beef broth used is gluten free.
Pressure Cooker Option:
for an Instant Pot version of this recipe.
Thickening the sauce:
to thicken the sauce, transfer it from the slow cooker to a large pot on the stove over medium high heat. Allow it to reduce and simmer for 15 minutes, stirring occasionally.
omitting the wine in this recipe is totally fine. You can also substitute white grape juice in it's place.
this ragu will stay good in the refrigerator for 5-7 days or in the freezer for up to 3 months.
Cuts of beef:
Instead of a chuck roast, a bottom round roast, tri tip or brisket can be used in it's place.
Did you make this recipe?
on Instagram and hashtag it
All images and text © WhitneyBond.com | Recipe link: https://whitneybond.com/slow-cooked-beef-ragu/