Description
This slow cooker beef ragu is quick enough for the weeknight, fancy enough for Sunday dinner. Luscious, meaty and rich! Serve it over pasta or mashed potatoes.
Ingredients
Scale
- 3 pounds boneless beef chuck roast, cut into quarters
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 1 1/2 teaspoons dried rosemary
- 1 1/2 teaspoons dried sage
- 1 onion, diced
- 1 carrot, thinly sliced
- 2 celery stalks, diced
- 6 garlic cloves, thinly sliced
- 28 ounce can tomato puree
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon Worcestershire sauce
Instructions
- Add chuck roast chunks to the slow cooker. In a small bowl, combine the salt, pepper, rosemary and sage. Mix together and sprinkle evenly over the beef. Add the onion, carrot, celery and garlic and toss to combine. Set the slow cooker to low and cook for 8 hours.
- Once the beef is cooked through and very tender, remove the beef from the slow cooker and set it aside on a cutting board. Using a ladle, remove 1 cup of the liquid in the slow cooker, taking care to leave the vegetables in the pot.
- Add the tomato puree, balsamic vinegar and Worcestershire sauce to the slow cooker and mix well to combine. roughly shred the beef and add it back into the slow cooker. Gently fold the beef in, being sure to not overmix and breaking the beef down too much. We want it to stay chunky.
- Cook the beef ragu on low for 1 hour. Serve the ragu over pasta or mashed potatoes.