Imagine walking into your home after a long day, greeted by the mouthwatering aroma of a rich, tender beef ragu that's been slowly simmering all day. This isn't just another pasta sauce—this is a culinary journey that transforms a simple chuck roast into a luxurious, melt-in-your-mouth Italian masterpiece that will have your family begging for seconds. Get ready to elevate your weekend cooking game with this foolproof slow cooker recipe that promises restaurant-quality results with minimal effort!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 pounds beef chuck roast
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Pasta of choice for serving
Instructions
- Trim any excess fat from the beef chuck roast and pat the meat dry with paper towels to ensure proper browning.
- Season the beef generously with salt and pepper on all sides, ensuring even coverage.
- Heat a large skillet over medium-high heat and add a small amount of oil. Sear the beef chuck roast on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per side.
- Transfer the seared beef to the slow cooker insert.
- In the same skillet, sauté the diced onions until translucent and slightly golden, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add red wine to the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
- Stir in crushed tomatoes, tomato paste, and dried oregano. Mix well to combine all ingredients.
- Pour the tomato mixture over the beef in the slow cooker, ensuring the meat is mostly covered.
- Cover the slow cooker and cook on low heat for 6 hours, or until the beef is tender and easily pulls apart with a fork.
- Once cooking is complete, remove the beef and shred it using two forks, discarding any large pieces of fat.
- Return the shredded beef to the sauce and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the ragu over your favorite pasta, garnishing with freshly grated Parmesan cheese and chopped fresh basil if desired.
Tips
- Pat the beef dry before searing to achieve a perfect golden-brown crust that locks in flavor.
- Don't skip the wine! It helps deglaze the pan and adds depth to the sauce.
- For extra richness, consider using beef broth instead of water if the sauce seems too thick.
- Let the meat rest for 10-15 minutes after shredding to absorb more sauce and enhance flavor.
- This ragu freezes beautifully—make a double batch and save some for a future easy meal.
- For a lighter version, serve over zucchini noodles or cauliflower rice.
- Always taste and adjust seasoning at the end of cooking for perfect flavor balance.
Nutrition Facts
Calories: 298kcal
Carbohydrates: g
Protein: g
Fat: 16g
Saturated Fat: g
Cholesterol: 80mg
