This is an irresistible recipe that is easy to make.
I’ve said it so many times: some food is the ultimate comfort food. But this Slow Cooker Beef Ragu takes comfort food to a whole new level. What is more satisfying than a tender and juicy beef in a hearty and rich tomato sauce? Nothing. (Or very few things.) With this recipe, the slow cooker makes that comforting deliciousness easy. The only difficult part of this is picking what to put it on top of. It can be served with polenta, mashed potatoes or pasta.
5m prep time
4h cook time
3 lb beef chuck roast
1 cup carrots, diced
1 cup white onion, diced
1 cup celery, diced
3 cloves garlic, minced
1/2 cup red wine
1 cup beef broth
1 (14.5 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
2 teaspoons cornstarch mixed with 2 tablespoons water (optional)
Fresh parsley, chopped, for garnish (optional)
Place roast in slow cooker insert, then arrange carrots, onion, celery, and garlic around the roast.
Pour red wine, broth, tomatoes, and tomato paste over the top, and add oregano, basil, and bay leaves. Season liberally with salt and pepper, stir to combine, and cover and cook on low 6-8 hours or on high for 3-4 hours.
Once done, beef should shred easily with two forks. Shred meat and stir to integrate with vegetables.
If a thicker sauce is desired, stir in cornstarch mixture and let cook uncovered until sauce has thickened. Serve over pasta, mashed potatoes, or polenta. Enjoy!