Description
Enjoy a comforting and flavorful meal with this Slow Cooker Beef Ragu recipe. Tender chuck roast simmered in a rich tomato sauce, served over pappardelle pasta and topped with Parmesan cheese.
Ingredients
Scale
Chuck Roast:
- 1.25–1.75 pounds chuck roast, trimmed and bone removed
Tomato Sauce:
- 30 oz tomato sauce
Seasonings:
- 4 garlic cloves, thinly sliced
- 2 bay leaves
- 1 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon pepper
Additional:
- 8.8 oz pappardelle pasta
- Parmesan cheese for topping (optional)
Instructions
- Add Ingredients: Place chuck roast, tomato sauce, garlic, bay leaves, fennel seeds, red pepper flakes, and pepper in the slow cooker.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Cook Pasta: Cook the pappardelle pasta according to package instructions.
- Shred Beef: Remove bay leaves from the slow cooker, shred the beef, and season the sauce with salt to taste.
- Serve: Divide the beef ragu among 4 bowls, top with sauce, and Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 500 calories
- Sugar: Approximately 8g
- Sodium: Approximately 600mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 6g
- Protein: Approximately 35g
- Cholesterol: Approximately 100mg
Keywords: Slow Cooker Beef Ragu, Beef Ragu recipe, slow cooker recipe, Italian beef ragu, comfort food
