Description
A hearty and comforting beef ragu made in the slow cooker.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Season the beef with salt and pepper.
- In a skillet, brown the beef over medium heat for about 5 minutes.
- Transfer the beef to the slow cooker.
- Add onions, carrots, celery, and garlic to the slow cooker.
- Pour in crushed tomatoes, beef broth, red wine, and tomato paste.
- Stir in oregano and basil.
- Cover and cook on low for 8 hours or until beef is tender.
- Shred the beef with forks and mix back into the sauce.
Notes
This recipe is perfect for meal prep and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 35g