Ingredients:
2 lbs (900g) beef chuck roast, trimmed of excess fat and cut into chunks
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 can (28 ounces) crushed tomatoes
1 cup beef broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
Cooked pasta, for serving
Grated Parmesan cheese, for serving
Chopped fresh parsley, for garnish
Instructions:
Season and Sear the Beef:
Season the beef chunks generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks in batches and sear until browned on all sides. Transfer the seared beef to the slow cooker.
Saute Vegetables:
In the same skillet, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and tomato paste, and cook for an additional 1-2 minutes.
Combine Ingredients in Slow Cooker:
Transfer the cooked vegetables to the slow cooker with the seared beef. Add the crushed tomatoes, beef broth, bay leaves, dried oregano, dried basil, dried thyme, and crushed red pepper flakes (if using). Stir to combine.
Cook the Ragu:
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the flavors are well combined.
Serve:
Once cooked, discard the bay leaves and use two forks to shred the beef into bite-sized pieces. Serve the rustic Italian beef ragu over cooked pasta, garnished with grated Parmesan cheese and chopped fresh parsley.
