Easy Beef Ragu (Slow Cooker)

Method

1. Add the Beef to the Slow Cooker

   • Place the chuck roast chunks in the bottom of a 6-quart slow cooker.
   • Season all sides with salt and pepper.

   2½ pounds beef chuck roast1½ teaspoons kosher salt½ teaspoon black pepper
2. Add the onion

   • Add the onion, carrots, celery, and garlic around and over the beef.

   2½ pounds beef chuck roast1 medium yellow onion2 medium carrots2 celery stalks5 cloves garlic½ cup low-sodium beef broth
3. Add the Liquids and Seasonings

   • Add the crushed tomatoes, tomato paste, beef broth, balsamic vinegar, Worcestershire sauce, and Italian seasoning, gently stirring to combine.
   • Nestle the bay leaf into the sauce.

   2½ pounds beef chuck roast1 can crushed tomatoes2 tablespoons tomato paste½ cup low-sodium beef broth2 tablespoons balsamic vinegar1 tablespoon Worcestershire sauce2 teaspoons dried Italian seasoning1 bay leaf
4. Cook

   • Cover and cook on low for 8-10 hours, or on high for 6-7 hours, until the beef is completely tender and shreds easily with two forks.

   2½ pounds beef chuck roast½ cup low-sodium beef broth
5. Shred and Finish

   • Remove the bay leaves and discard.
   • Using two forks, shred the beef directly in the slow cooker, breaking it into rough, uneven pieces.

   2½ pounds beef chuck roast½ cup low-sodium beef broth
6. Stir the shredded beef into

   • Stir the shredded beef into the sauce and taste for seasoning, adding more salt and pepper as needed.
   • Let the sauce sit on warm for 10 minutes to allow the beef to fully absorb the sauce.

   2½ pounds beef chuck roast1½ teaspoons kosher salt½ teaspoon black pepper½ cup low-sodium beef broth1 tablespoon Worcestershire sauce2 teaspoons dried Italian seasoning
7. Serve

   • Spoon the ragu generously over cooked pappardelle or rigatoni.
   • Top with freshly grated Parmesan and a sprinkle of fresh parsley if that’s your thing.

   1 pound pappardelle or rigatoni