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Slow Cooker Beef Ragu

I don’t know how many times I’ve claimed that something is the “ultimate comfort food” but this Slow Cooker Beef Ragu makes me want to take it all back. What is more comforting than tender, falling apart beef in a rich and savory tomato sauce? Nothing. (Or at least not a lot of things.) And with this recipe, the slow cooker makes that stick-to-your-ribs deliciousness nearly effortless. The only thing difficult about this is deciding what to serve it over – but when you’re choosing from polenta, mashed potatoes, or pasta there’s no way to lose.

The cast of characters is pretty simple here. There’s some aromatics that usually play a large hand in making slow-cooked things delicious (onion, carrots, celery, garlic), some fragrant herbs (oregano, bay leaves, basil), and some red wine, beef broth, and crushed tomatoes to simmer it all together. And then of course there’s the beef – this is one of my favorite ways to use a chuck roast. A cut around three pounds will work well.

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