Sunday Slow Cooker Beef Ragu

A rich and hearty Italian dish made from tender beef chuck slow-cooked with aromatic vegetables, tomatoes, and herbs.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 servings

Calories: 350

2.5 - 3 lbs boneless beef chuck roast Trimmed of excess fat and cut into 2-inch cubes
2 tablespoons olive oil Used for searing the beef
1 large yellow onion Finely chopped, approximately 1.5 cups
2 large carrots Peeled and finely chopped, around 1 cup
2 stalks celery Finely chopped, about 1 cup
4-6 cloves garlic Minced
1/4 cup tomato paste For concentrated tomato flavor
1 cup dry apple vinegar Such as Merlot, Cabernet Sauvignon, or Chianti
1 can crushed San Marzano tomatoes 28-ounce / 794g
1 can diced tomatoes 14.5-ounce / 411g, undrained
1 cup beef broth Low sodium preferred
2 leaves bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary Crushed or use one sprig fresh
1 teaspoon kosher salt Or to taste
1/2 teaspoon black pepper Or to taste
pinch red pepper flakes Optional for spice
cooked pasta Pappardelle, tagliatelle, or rigatoni, for serving

Pat the beef chuck cubes dry with paper towels and season generously with about 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Heat olive oil in a large skillet over medium-high heat and sear the beef cubes until browned, about 2-3 minutes per side.
Reduce heat and sauté chopped onion, carrots, and celery for 8-10 minutes until softened, then add minced garlic and optional red pepper flakes.
Stir in tomato paste and cook for 2-3 minutes, then deglaze with apple vinegar and simmer until reduced by half.
Continue following the instructions through shredding the beef and serving over pasta.

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 600mgFiber: 3gSugar: 5g

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