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 beef chuck roast into 2-inch pieces. Season with salt and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Brown beef on all sides. Transfer beef to a slow cooker.
3. 3Add onion, carrots, and celery to the skillet and cook until softened. Add garlic and cook for 1 minute until fragrant.
4. 4Pour in red wine and scrape up any browned bits from the bottom of the skillet. Cook for 2 minutes.
5. 5Transfer vegetables and wine to the slow cooker.
6. 6Add crushed tomatoes, beef broth, tomato paste, oregano, and bay leaf to the slow cooker.
7. 7Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until beef is very tender.
8. 8Remove beef from slow cooker and shred with two forks. Return beef to the slow cooker and stir to combine.
9. 9Cook pappardelle pasta according to package directions.
10. 10Serve ragu over pappardelle pasta.

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