Go Back
–+ servings

Slow Cooker Beef Ragu

Hearty chuck roast is braised with red wine and savory herbs to create this slow cooker beef ragu without much effort at all. It's a warm and comforting pasta dish that will get you through a long, cold winter. Makes enough for two pounds of pasta.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 16

Ingredients

  • Salt & black pepper
  • 2 pounds chuck roast
  • 1 tablespoon olive oil
  • 1 1/2 - 2 tablespoons minced garlic
  • 1 cup diced onion
  • 3/4 cup diced celery
  • 3/4 cup shredded carrot
  • 1 28- ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/4 cup red wine (or beef broth)
  • 2 bay leaves
  • 1 tablespoons dried basil
  • 1 tablespoons dried parsley
  • 1 - 1 1/2 teaspoons coarse salt

Instructions

  • Season beef liberally with salt & pepper.
  • In a large skillet, heat olive oil to medium-high. Add to skillet and sear both sides until they easily release from pan.
  • Transfer to slow cooker. Add remaining ingredients.
  • Cover and cook on low for 8 - 10 hours (or high for 6 hours).

Notes

This recipe makes enough sauce for 2 pounds of pasta. Nutrition facts divided out for 16 servings of sauce, not including pasta.

Nutrition

Calories: 140kcal Carbohydrates: 6g Protein: 12g Fat: 8g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.4g Cholesterol: 39mg Sodium: 357mg Potassium: 423mg Fiber: 2g Sugar: 3g Vitamin A: 1177IU Vitamin C: 7mg Calcium: 43mg Iron: 2mg