Description
A tender and flavorful beef ragu made in a slow cooker, perfect for weeknight dinners or hosting guests.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 cup red wine
- 1 can (15 oz) tomato sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Parmesan cheese, for serving
- Fresh basil, for garnish
Instructions
- Add the beef chuck roast to the slow cooker, ensuring it sits flat.
- Pour in the red wine and tomato sauce.
- Add the chopped onion, minced garlic, diced carrots, and diced celery.
- Sprinkle dried oregano, dried basil, salt, and pepper over the ingredients.
- Cover and cook on low for 480 minutes (8 hours) or until the beef is tender.
- Shred the beef using two forks and stir it into the sauce.
- Serve over pasta or polenta, topped with grated Parmesan and fresh basil.
Notes
Let the dish rest for a few minutes after cooking to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg