About
Aunt Betty's Beef Ragu is the reason everyone looks forward to Sunday dinners! There's nothing quite like the succulent, rich beef flavor of the chuck roast slow cooked until it's fall-apart tender, mixed into the bright and sweet tomato sauce. Served over pasta, it's just divine, but with a little parmesan on top, too? Fuhgeddaboudit, there's nothing like Aunt Betty's Beef Ragu! Sunday can't come fast enough!
Ingredients
- For the ragu:
- 1 (2-pound) chuck roast, boneless
- salt, to taste
- black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme leaves
- 1 tablespoon garlic, minced
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, chopped
- 1 1/2 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- Optional, for serving:
- 8 ounces pasta, of your choice, cooked and hot
- parmesan cheese, to taste, shredded
- fresh herbs, to taste, of your choice
Directions
Step 1 -Season the chuck roast with the salt, the pepper, the oregano, the basil, and the thyme.
Step 2 -In a slow cooker, add the minced garlic, the diced onions, the carrots, and the celery in a layer.
Step 3 -Add the seasoned chuck roast to the slow cooker on top of the vegetable mixture.
Step 4 -Add the beef broth to the slow cooker, pouring it around the chuck roast and the vegetable mixture.
Step 5 -Add the tomatoes and their juices over the chuck roast in the slow cooker.
Step 6 -Cover the slow cooker and cook until the beef is tender and shreds easily, about 4-5 hours on high or about 8 hours on low.
Step 7 -Transfer the beef to a cutting board and use two forks to shred it. Make sure to discard any larger fat pieces.
Step 8 -Add the shredded beef to the tomato mixture in the slow cooker and stir to combine.
Step 9 -Add the cooked pasta to the beef mixture and stir until well-combined.
Step 10 -Serve garnished with the parmesan and the fresh herbs.
