Slow Cooker Beef Ragu with Pappardelle

Ingredients

• 3 lbs Beef chuck roast
• 2 tablespoons Olive oil
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 4 cloves Garlic
• 1 cup Dry red wine
• 28 oz Canned crushed tomatoes
• 2 cups Beef broth
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 each Bay leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 lb Pappardelle pasta

Instructions

1. 1Cut the 3 lbs of beef chuck roast into 2-inch pieces. Season all sides of the beef with the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed skillet (e.g., 12-inch cast iron) over medium-high heat (approximately 350-375°F or 175-190°C). Add the seasoned beef chuck roast pieces to the hot skillet and brown them on all sides until a deep brown crust forms, about 3-4 minutes per side. Transfer the browned beef to the slow cooker.
3. 3Add the 1 large onion (diced), 2 medium carrots (diced), and 2 stalks of celery (diced) to the same skillet. Cook over medium heat (approximately 300-325°F or 150-160°C) for 5-7 minutes, stirring occasionally, until the vegetables have softened. Stir in the 4 cloves of garlic (minced) and cook for 1 minute until fragrant.
4. 4Pour in the 1 cup of dry red wine, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Bring the wine to a simmer and cook for 2 minutes, allowing some of the alcohol to evaporate. Transfer the cooked vegetables and wine mixture from the skillet into the slow cooker with the beef.
5. 5Add the 28 oz of canned crushed tomatoes, 2 cups of beef broth, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, and 1 each bay leaf to the slow cooker. Stir everything gently to combine.
6. 6Cover the slow cooker with its lid. Cook on the 'low' setting for 6-8 hours, or on the 'high' setting for 3-4 hours, until the beef is fork-tender and easily pulls apart when tested with a fork.
7. 7Carefully remove the tender beef pieces from the slow cooker and place them on a cutting board or shallow dish. Using two forks, shred the beef into smaller, bite-sized strands. Return the shredded beef to the slow cooker and stir it into the ragu.
8. 8Bring a large pot of salted water to a rolling boil. Add the 1 lb of pappardelle pasta and cook for 8-10 minutes, or until the pasta is al dente (tender but still firm to the bite). Drain the pasta thoroughly. Serve the warm beef ragu immediately over the cooked pappardelle pasta.

Related Guides