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Slow Cooker Beef Ragu: 5 Steps to Heartwarming Comfort

Slow Cooker Beef Ragu
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A simple and hearty slow cooker beef ragu that’s perfect for a comforting meal.

Ingredients

Scale
  • 1.25–1.75 pounds chuck roast, trimmed of excess fat and bone removed
  • 30 oz tomato sauce
  • 8.8 oz pappardelle pasta
  • 4 garlic cloves, thinly sliced
  • 2 bay leaves
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon pepper
  • Salt to taste
  • Parmesan cheese for topping (optional)

Instructions

  1. Sear the chuck roast in a tablespoon of olive oil over medium-high heat for 3-4 minutes per side until a deep, golden-brown crust forms. Pat the roast dry and season generously with salt and pepper before searing.
  2. In the same skillet, reduce heat to medium. Add thinly sliced garlic and cook for about 1 minute until fragrant. Add fennel seeds and optional red pepper flakes, cook for another 30 seconds. Deglaze the pan with 1/4 cup of water or beef broth, scraping up browned bits.
  3. Place the seared chuck roast in the slow cooker insert. Pour the tomato sauce over the roast and scatter bay leaves. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the beef is fork-tender.
  4. Remove the tender beef from the slow cooker and shred it into bite-sized pieces. Discard bay leaves. Skim off any excess fat from the sauce. Return the shredded beef to the slow cooker and stir to coat with sauce. Adjust seasoning with salt and pepper.
  5. About 15-20 minutes before serving, cook pappardelle pasta in boiling salted water according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water. Add the drained pasta to the slow cooker with the ragu and toss to coat. Add reserved pasta water if needed to loosen the sauce.
  6. Serve the beef ragu immediately over the pappardelle pasta. Top with grated Parmesan cheese, if desired.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/slow-cooker-beef-ragu/

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