Description
A rich and tender beef ragu in a savory tomato sauce, perfect for busy weeknights or relaxed weekends.
Ingredients
- 2 pounds Chuck Roast
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1/4 teaspoon Dried Thyme Leaves
- 1 tablespoon Minced Garlic
- 1 large Onion (diced)
- 2 Medium Carrots (peeled and diced)
- 2 Celery Stalks (chopped)
- 1 can (28 ounces) Crushed Tomatoes
- 1 1/2 cups Beef Broth
- Salt (to taste)
- Black Pepper (to taste)
- 8 ounces Pasta (tagliatelle, pappardelle, or fettuccine)
Instructions
- Season the chuck roast generously with salt and pepper.
- Sprinkle the oregano, basil, and thyme over the roast.
- Add the minced garlic to the slow cooker.
- Place the diced onion, carrots, and chopped celery in the slow cooker.
- Put the seasoned roast on top of the vegetables.
- Pour in the beef broth carefully.
- Top with the crushed tomatoes.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
- Remove the roast, shred it, and return it to the sauce.
- Cook the pasta according to package directions and combine with the ragu before serving.
Notes
Use a good quality chuck roast for the best results. Seasoning before cooking is key for flavor.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian