Crock Pot Braised Beef Ragu
Author: Amy Flory
Prep time: 25 mins
Cook time: 8 hours
Total time: 8 hours 25 mins
  • 2 TBSP olive oil
  • 2½ to 3 lbs beef roast (rump or round)
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 2 28-ounce cans whole tomatoes
  • ½ cup red wine (beef broth can be substituted)
  • 3 TBSP tomato paste
  • 1½ tsp basil
  • 1 tsp oregano
  • 2 bay leaves
  • 2 tsp salt
  • 1 tsp black pepper, more to taste
  • Parmesan cheese and fresh parsley for serving.
  1. In a large pan, heat olive oil over medium-high heat.
  2. Add beef roast, and brown on all sides.
  3. Place browned roast in slow cooker, and add remaining ingredients with it.
  4. Cover and cook on LOW 8 hours, or until beef shreds easily.
  5. Remove beef to cutting board to shred with two forks, and return shredded meat to slow cooker (or you can shred it right in the pot).
  6. Stir shredded meat into sauce, and add more salt and pepper if necessary.
Recipe by Funny Is Family at