Crockpot Beef Ragu

Crockpot Beef Ragu is truly the perfect dinner solution. Delicious and easy!

All it has done in the last week or so is rain!  I’m talking 10 inches of rain.  Weather like this makes me just want to stay home!  Putting dinner into my crockpot  in the morning and then smelling the goodness coming from it all day screams comfort to me!

Today’s recipe is a beef ragu is the perfect slow cooker recipe for a rainy day like this.  Beef Ragu is a sauce of meat cooked with sautéed vegetables.  I love to serve it over penne pasta.  Then top it with fresh Parmesan cheese and fresh basil!  That is comfort food at it’s finest!

Ingredients Needed

• Chuck Roast
• Petite Diced Tomatoes
• Beef Broth
• Olive Oil
• Penne Pasta
• Onion
• Carrots
• Celery
• Garlic
• Parmesan Cheese
• Red Pepper Flakes
• Whipping Cream
• Dried Oregano
• Fresh Basil
• Fresh Rosemary
• Salt and Pepper

How To Make Crockpot Ragu

• Sauté onions, carrots and celery in hot oil until tender.
• Add in garlic and cook for 2 minutes.
• Pour sautéd vegetables into slow cooker.
• Add beef, beef broth, tomatoes, salt, red pepper flakes, whipping cream, and oregano.
• Add sprig of fresh rosemary on top

• Cook on low for 8 hours.
• Remove meat and shred, then return to crockpot.
• Cook pasta according to directions on box.
• Drain and serve with meat sauce on top.
• Sprinkle with Parmesan cheese and fresh basil.

Check out these delicious slow cooker recipes:

• Crockpot 5 ingredient Pork Roast
• Slow Cooker Mongolian Beef
• Crock Pot Pulled Pork

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4.50 from 2 votes

Crockpot Beef Ragu

Recipe From: Leigh Anne Wilkes

Hearty and delicious, beef ragu is the perfect crock pot meal for a rainy day.

serves: 8 8servings

Prep:10 minutes minutes

Cook:8 hours hours

Total:8 hours hours 10 minutes minutes

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Ingredients

• ▢ 1 onion chopped
• ▢ 3 carrots finely chopped
• ▢ 1/2 C celery chopped
• ▢ 6 garlic cloves minced
• ▢ 2 Tbsp olive oil
• ▢ 2 lb. chuck roast trimmed and cut into 4 inch pieces
• ▢ 2 28 oz. cans petit cut tomatoes
• ▢ 3 1/2 C beef broth
• ▢ 1 tsp salt
• ▢ 1/4 tsp red pepper flakes
• ▢ 1/4 C whiping cream
• ▢ 1 tsp dried oregano
• ▢ salt and pepper to taste
• ▢ 1 16 oz. pkg. penne pasta
• ▢ 1/3 c finely grated Parmesan cheese
• ▢ 2 Tbsp chopped fresh basil
• ▢ 1 spring of fresh rosemary

Instructions

• Saute onion, carrots and celery in hot oil until tender.
• Add in garlic and cook 2 more minutes.
• Put mixture into 6 qt. slow cooker.
• Add beef, broth, tomatoes, salt, red pepper flakes, whipping cream, and oregano.
• Add sprig of fresh rosemary on top
• Cook on low for 8 hours.
• After it is cooked break meat up into smaller pieces. Salt and pepper to taste.
• Cook pasta according to directions on box.
• Drain and serve with meat sauce on top.
• Sprinkle with Parmesan cheese and fresh basil.

Nutrition Facts:

Calories: 529kcal (26%) Carbohydrates: 49g (16%) Protein: 33g (66%) Fat: 21g (32%) Saturated Fat: 8g (50%) Cholesterol: 92mg (31%) Sodium: 866mg (38%) Potassium: 697mg (20%) Fiber: 3g (13%) Sugar: 3g (3%) Vitamin A: 4065IU (81%) Vitamin C: 3.4mg (4%) Calcium: 109mg (11%) Iron: 3.5mg (19%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Main Dish

Cuisine:Italian

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