Slow Cooker Italian Beef Ragu Recipe
Ingredients:
- 3 lbs beef chuck roast (or brisket), trimmed and cut into large chunks
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth (or red wine for deeper flavor)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Fresh parsley or basil, for garnish (optional)
- Grated Parmesan cheese, for serving
Instructions:
- Sear the Beef (Optional):
- In a large skillet, heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef on all sides until browned (about 3-4 minutes per side). This step adds extra flavor but can be skipped if you’re short on time.
- Prepare the Slow Cooker:
- Place the chopped onion and minced garlic in the bottom of the slow cooker. If you seared the beef, transfer it to the slow cooker at this stage.
- Add the Sauce Ingredients:
- Pour the crushed tomatoes, tomato paste, and beef broth (or red wine) into the slow cooker. Add the Worcestershire sauce, balsamic vinegar, oregano, basil, thyme, red pepper flakes (if using), and additional salt and pepper to taste. Stir to combine.
- Cook:
- Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily pulls apart with a fork.
- Shred the Beef:
- Once cooked, use two forks to shred the beef into the sauce. Stir to combine, and let it cook for an additional 15-30 minutes on low to meld the flavors.
- Serve:
- Serve the beef ragu over your choice of pasta, polenta, or crusty bread. Garnish with fresh parsley or basil and a sprinkle of grated Parmesan cheese.
