Beef Ragù

Beef Ragù
Makes 4
Prep 10 m
Slow Cook 360 m
Slow Cook on HIGH



  1. 1 of 1 Heat olive oil in a large saucepan. Add sweet onion, carrot, garlic cloves and Italian seasoning. Cook, stirring frequently until vegetables soften, 5 minutes. Transfer mixture to a 5- to 6-quart slow cooker. Add trimmed boneless beef chuck roast. Sprinkle with kosher salt and black pepper. Add whole plum tomatoes in puree and reduced-sodium beef broth. Cover and slow cook on HIGH until beef is fork-tender, 6 hours. Transfer beef to a cutting board and shred using 2 forks. Mash tomato mixture and stir beef back into slow cooker. Stir in red-wine vinegar. Spoon half the beef mixture into a freezer container and reserve for a second meal. Cook gluten-free or regular pasta according to package directions. Divide pasta and ragu among serving bowls. Top each with 1 dollop part-skim ricotta and chopped basil.
Nutrition Information for Beef Ragù
Servings Per Recipe: 4
Per Serving: