Slow Cooker Braised Beef Ragu (Printable Version)

Tender chuck roast slow-cooked to perfection with fire-roasted tomatoes, creating a rich Italian-style sauce for pasta.

# Ingredients:

01 - 1 pound chuck roast
02 - 1 tablespoon olive oil
03 - 1 tablespoon herb and garlic seasoning
04 - 1/4 cup finely diced onion
05 - 2 teaspoons jarred minced garlic
06 - 28 ounces canned fire roasted crushed tomatoes
07 - 1 tablespoon tomato paste
08 - 1/2 cup beef broth
09 - 1 tablespoon honey
10 - Fresh cooked pasta for serving

# Steps:

01 - Season the chuck roast with herb and garlic seasoning.
02 - Preheat olive oil over medium-high heat in a cast iron or heavy-bottomed skillet.
03 - Add the seasoned chuck roast to the skillet and cook for 2-3 minutes per side until browned.
04 - Place the browned roast into the slow cooker.
05 - Mix together the diced onion, minced garlic, fire-roasted crushed tomatoes, tomato paste, beef broth, and honey.
06 - Pour the prepared sauce mixture over the roast in the slow cooker.
07 - Cover and cook on high for 3-4 hours or low for 6-8 hours.
08 - Once the beef is fully cooked, shred it roughly with forks and stir it back into the sauce.
09 - Serve the braised beef ragu over freshly cooked pasta, topped with fresh parmesan and herbs or garnishes of your choice.

# Notes:

01 - Regular crushed tomatoes can be substituted for fire-roasted ones.
02 - Trim off any large pieces of excess fat before cooking the meat.
03 - A splash of red wine can be added for extra richness in flavor.

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