Sunday Slow Cooker Beef Ragu. Authentic Italian Beef Ragu. The ultimate comfort food! A big bowl of slow cooked, braised beef in a rich, robust tomato sauce tossed with pasta. I guarantee that you will go back for seconds!
Keyword: slow cooker beef ragu
Author: Modern Honey - www.modernhoney.com
(1)2.5 lbBeef Roast (such as chuck)
1largeCarrot(peeled and finely diced)
(1)28-ounce canCrushed Tomatoes(such as San Marzano)
½ to 1 cupBeef Broth(start with ½ cup and add more as needed)
½teaspoonRed Chili Flakes
1lb. Pasta (such as pappardelle)
1cupFreshly Grated Parmesan Cheese
Heat a large skillet or pot over medium-high heat. Add oil and then carefully place roast on top of the oil. If the oil becomes too hot, be careful of splattering oil. Sear on both sides for about 2-3 minutes.
Place beef roast into slow cooker. Season with salt and pepper. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes.
Cook on low for 8 hours. Shred meat with two forks. Taste for seasoning and add more salt as needed.
While meat is cooking, cook pasta according to package instructions. Toss with shredded meat Ragu. Serve and top with freshly grated parmesan cheese and fresh basil. May serve with fresh burrata cheese as well.