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Per serving
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- 1
Season the beef
Cut the chuck roast into 3 to 4 large chunks and season all sides generously with the salt and pepper. Set the pieces in the bottom of a 6-quart slow cooker.
- 2
Build the sauce
Dice the onion, carrots, and celery and roughly chop the garlic, then scatter them around and over the beef. Add the crushed tomatoes, tomato paste, beef broth, balsamic vinegar, Worcestershire sauce, and Italian seasoning. Stir gently to combine and tuck the bay leaf down into the sauce.
- 3
Slow cook low and slow
Cover and cook on low for 8 to 10 hours or on high for 6 to 7 hours, until the beef is completely fork-tender. If it still resists a fork, give it another 30 minutes and check again.
- 4
Shred and rest
Discard the bay leaf. Shred the beef right in the cooker with two forks, leaving some medium pieces for texture. Stir it back into the sauce, taste and adjust salt and pepper, and let it sit warm for about 10 minutes so the meat soaks up the sauce.
- 5
Serve
Cook the pappardelle in salted water according to package directions, drain, and spoon the ragu over top. Finish with grated Parmesan and a little chopped parsley.
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Slow Cooker Beef Ragu
Created by: SundayPrepCo
Ingredients
- 2 1/2 lb beef chuck roast
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 yellow onion
- 2 carrots
- 2 celery
- 5 garlic
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup beef broth
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp dried Italian seasoning
- 1 bay leaf
- 1 lb pappardelle
- Parmesan cheese
- fresh parsley
Instructions
- Season the beefCut the chuck roast into 3 to 4 large chunks and season all sides generously with the salt and pepper. Set the pieces in the bottom of a 6-quart slow cooker.
- Build the sauceDice the onion, carrots, and celery and roughly chop the garlic, then scatter them around and over the beef. Add the crushed tomatoes, tomato paste, beef broth, balsamic vinegar, Worcestershire sauce, and Italian seasoning. Stir gently to combine and tuck the bay leaf down into the sauce.
- Slow cook low and slowCover and cook on low for 8 to 10 hours or on high for 6 to 7 hours, until the beef is completely fork-tender. If it still resists a fork, give it another 30 minutes and check again.
- Shred and restDiscard the bay leaf. Shred the beef right in the cooker with two forks, leaving some medium pieces for texture. Stir it back into the sauce, taste and adjust salt and pepper, and let it sit warm for about 10 minutes so the meat soaks up the sauce.
- ServeCook the pappardelle in salted water according to package directions, drain, and spoon the ragu over top. Finish with grated Parmesan and a little chopped parsley.