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Slow Cooker Beef Ragù with Pappardelle
Main course

Slow Cooker Beef Ragù with Pappardelle

Credit: myDinnerPlan

Slow‑cooked beef chuck roast melds with aromatic vegetables and a rich tomato‑balsamic sauce, then clings to wide pappardelle noodles, finished with Parmesan and fresh parsley for a comforting, restaurant‑style dinner.

8 hrs 30 mins 6 servings
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Ingredients

  • 2 ½ pounds Beef (Chuck Roast)
  • 2 Carrots
  • 6 stalks of Celery
  • 1 Crushed Tomatoes
  • 4 cloves of Garlic
  • 1 ½ cups Parsley (Fresh)
  • 1 Yellow Onion
  • 6 pounds Pasta (Egg Noodles)
  • 6 cups Parmesan Cheese
  • 1 ½ teaspoons Kosher Salt
  • 1 tablespoon Balsamic Vinegar
  • 6 cups Beef Stock
  • 2 tablespoons Tomato Paste
  • 2 Bay Leaves
  • 1 teaspoon Black Pepper
  • 1 teaspoon Dried Oregano
  • 1 tablespoon Olive Oil

Directions

  1. 1. Pat the beef dry and season it all over with the salt and pepper.
  2. 2. Optional for deeper flavor: heat the olive oil in a large pan over medium-high heat and brown the beef on all sides, then transfer it to the slow cooker.
  3. 3. Scatter the onion, carrots, celery and garlic around the beef.
  4. 4. In a bowl, whisk the tomato paste into the crushed tomatoes and beef broth, then pour it over the beef. Tuck in the oregano and bay leaves.
  5. 5. Cover and cook on LOW for about 8 hours (or HIGH for about 4 hours), until the beef shreds easily with a fork.
  6. 6. Remove the bay leaves. Shred the beef with two forks right in the cooker, stir it into the sauce, then stir in the balsamic vinegar. Taste and add more salt if needed.
  7. 7. Near serving time, cook the pappardelle in well-salted boiling water until al dente. Save a splash of the pasta water, then drain.
  8. 8. Toss the noodles with a few ladles of ragù, loosening with pasta water as needed. Serve topped with more ragù, Parmesan and parsley.