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Slow Cooker Beef Ragu

A hearty and comforting slow-cooked beef ragu, infused with red wine and vegetables, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort food, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chuck roast A cut that becomes incredibly tender when slow-cooked.
  • 1 can fire-roasted tomatoes Adds a smoky, slightly charred flavor.
  • 1 cup red wine Bold and robust, infuses complexity.
  • 1 onion chopped Sweet and aromatic, adds depth.
  • 3 cloves garlic, minced Fragrant essence that enhances flavor.
  • 2 carrots chopped Adds sweetness and balances acidity.
  • 1 stalk celery, chopped Provides crunch and earthiness.
  • Fresh basil for garnish Adds a burst of color and freshness.

Method
 

Preparation
  1. In a slow cooker, place the chuck roast at the bottom.
  2. Add the fire-roasted tomatoes, chopped onion, garlic, carrots, celery, and red wine.
  3. Sprinkle with salt and pepper to taste and mix gently if desired.
  4. Cover and cook on low for 8 hours, or until the meat is tender.
  5. Once cooked, shred the beef with two forks and mix it back into the sauce.
  6. Cook the pappardelle pasta according to package instructions.
  7. Serve the beef ragu over the pasta, garnished with fresh basil and a drizzle of olive oil.

Notes

Use quality ingredients for the best flavor. Adjust thickness with beef broth or simmer on the stovetop. Add mushrooms or bell peppers for more texture.