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Slow Cooker Beef Ragu

A rich and hearty Slow Cooker Beef Ragu that's easy to prepare and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds chuck roast Use a nice marbled cut for extra flavor.
  • 1 can (28 oz) crushed tomatoes
  • 1 medium onion Can be halved if you plan to remove it later.
  • 2-3 cloves garlic Smashed.
  • 1 cup red wine Optional, can substitute with beef broth.
  • 2 tablespoons dried Italian herbs For seasoning.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Season the chuck roast well with salt, pepper, and dried Italian herbs.
  2. Place the roast in the slow cooker.
  3. Add crushed tomatoes, onion, garlic, and red wine (if using) to the slow cooker.
  4. Stir to combine all ingredients.
  5. Cover the slow cooker and set it to low for 8-10 hours.
Finishing
  1. Once cooked, shred the beef using two forks in the sauce.
  2. Optional: Stir in chopped fresh basil or parsley before serving.

Notes

You can serve this ragu over wide pasta like pappardelle or rigatoni. It's also great with garlic bread and green salad. Leftovers can be frozen for up to 3 months.