On chilly nights I want to cozy up with Slow Cooker Beef Ragu over a big bowl of pasta. It's warming, hearty, and satisfying. Fancy enough for company but simple enough for a weeknight family meal.
12ouncesprepared pastasuch as pappardelle or egg noodles
Method
First you'll want to take your roast out of the fridge and let the chuck roast come to room temperature.
Next, sear the roast. Add the butter to a cast iron or heavy bottom pan over medium high heat and let it melt.
Cut the roast into 3 pieces. Salt and pepper each side of each piece of roast.
When the butter is sizzling place the beef in the pan and sear 1-2 minutes on all sides.
Meanwhile, add flour to a shallow dish with more salt and pepper to taste.
When the roast pieces are fully seared remove from the pan and place in the flour bowl, dust each side of each piece of roast and add them to the crockpot.
Turn the heat down to medium on the pan. Add the onion, celery, garlic, and carrots to the pan and cook 3 minutes until they begin to soften. Pour in 1/2 cup of beef broth while scraping the brown bits off the bottom of the pan. Pour the all of the veggies and liquid into the crockpot.
Then, pour in the full can of crushed tomatoes, remaining beef broth, wine, tomato paste, and all seasonings to the crockpot.
Cover and cook on low 8-10 hours.
Cook the pasta according to package directions.
When it’s finish, remove the garlic cloves and bay leaves. Shred the beef in the crock pot and serve over noodles with the broth. Top with fresh parmesan cheese and parsley. Enjoy!
