Description
A hearty and healthy slow cooker beef ragu made with tender shredded beef in a rich tomato sauce. Perfect for a comforting weeknight dinner served over pasta or vegetables.
Ingredients
Units
Scale
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup beef broth
- Fresh parsley, chopped (for garnish)
- Cooked pasta or spiralized vegetables, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Season beef with salt and pepper, then sear on all sides until browned. Transfer to the slow cooker.
- Add onion and garlic to the same skillet and sauté until softened, about 3 minutes. Transfer to the slow cooker.
- Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and beef broth to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and shreds easily.
- Shred the beef using two forks, then stir it back into the sauce. Adjust seasoning with salt and pepper as needed.
- Serve over cooked pasta or vegetables and garnish with chopped parsley.
Notes
- You can make this dish ahead of time and store in the refrigerator for up to 4 days.
- Freeze leftovers in an airtight container for up to 3 months.
- Use lean cuts of beef to keep the dish healthier.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg