Slow cooker beef ragu is easy to prepare, amazingly hearty, but healthy comfort food. A true Italian classic dish that’s perfect for chilly weather.
Let me start by saying I’m over here trying to soak up every ounce of comfort food goodness I can before the weather gets warm again.
Ok, yes, I can do SOME comfort food in the summer – it just doesn’t have the same soul warming effect as it does when it’s cold outside. Know what I mean?
Next, I want to say that the thought of warm weather approaching also has me thinking about the fact that I’ll be wearing shorts again soon, which has me thinking about comfort food that’s a leeeeetle bit healthier. A little lighter on the thighs, if ya catch my drift.
Lucky for my legs, this ragu is one of those “I’m really healthy even though I taste sinful” kind of dinners.
It’s kind of like spaghetti, but, better because roast beef is always better than ground beef. Fact.
Roast beef that is braised and simmered in an AMAZING tomato sauce all day long.
Now, if you top it with ten pounds of cheese….I’m not responsible for you not fitting in your shorts this summer. That’s all I’m saying.
Check out our video for this tasty beef ragu, below!
I love this dish because it’s as versatile as you’d like it to be.
This time, I served it over gnocchi. Love those pillowy pockets of goodness.
Then, the next morning I had leftovers with over easy eggs – like I said, totally versatile. Good on anything.
Other faves of mine to serve this with are polenta and mashed potatoes.
If you’re grain free or simply low-carbing it, this would be equally delish over zucchini noodles.
However you choose to soak up the last of the cozy food, I’m sure you’ll love it!
- 1 Tablespoon Olive Oil
- 2 Pounds Beef Top Round Roast
- 6 Cloves Garlic, Minced
- 1 Small Yellow Onion Minced
- 2 Cans (28 ounces each) San Marzano Tomatoes, Drain one can
- 1/2 Cup Red Wine or Beef Broth
- 2 Tablespoons Balsamic Vinegar
- 2 Bay Leaves
- 1/8 Teaspoon Cayenne Pepper
- 2 Teaspoons Salt
- 1 Teaspoon Oregano
- Optional for Serving Fresh grated parmesan cheese and parsley
Optional see note: In a large pan over medium heat, brown beef on all sides in 1 Tablespoon olive oil.
Place roast in slow cooker. Add remaining ingredients, except for the parmesan and parsley. Stir well.
Cook on low heat for 8-10 hours, until roast is fork tender.
Remove bay leaves from slow cooker. Shred meat with two forks and stir the mixture well.
Serve the ragu over gnocchi, mashed potatoes, polenta, zucchni noodles, etc.
NOTE: The beef will have more flavor if you brown it on all sides before adding it to the slow cooker. This step is optional. I've made this without browning the beef first, and the flavor is still great!