Back to Slow-Cooker Beef Ragu All Reviews for Slow-Cooker Beef Ragu - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 5 hrs Servings: 6 beef-ragu-med108291.jpg
Ingredients Ingredient Checklist 1 medium yellow onion, diced small 3 garlic cloves, minced 6 tablespoons tomato paste 3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried) 1 beef chuck roast (4 pounds), halved Coarse salt and ground pepper 1 to 2 tablespoons red-wine vinegar
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 5 hrs Servings: 6 beef-ragu-med108291.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 5 hrs Servings: 6
Recipe Summary
prep: 10 mins total: 5 hrs
Servings: 6
prep: 10 mins
total: 5 hrs
prep:
10 mins
total:
5 hrs
Servings: 6
6
beef-ragu-med108291.jpg
beef-ragu-med108291.jpg
Ingredients
Ingredients
- 1 medium yellow onion, diced small 3 garlic cloves, minced 6 tablespoons tomato paste 3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried) 1 beef chuck roast (4 pounds), halved Coarse salt and ground pepper 1 to 2 tablespoons red-wine vinegar
Directions
In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.
Reviews (11)
Add Rating & Review 755 Ratings 5 star values: 108 4 star values: 169 3 star values: 294 2 star values: 152 1 star values: 32
Load More Reviews
Reviews (11)
Add Rating & Review 755 Ratings 5 star values: 108 4 star values: 169 3 star values: 294 2 star values: 152 1 star values: 32
Add Rating & Review
755 Ratings 5 star values: 108 4 star values: 169 3 star values: 294 2 star values: 152 1 star values: 32
755 Ratings 5 star values: 108 4 star values: 169 3 star values: 294 2 star values: 152 1 star values: 32
755 Ratings 5 star values: 108 4 star values: 169 3 star values: 294 2 star values: 152 1 star values: 32
5 star values: 108 4 star values: 169 3 star values: 294 2 star values: 152 1 star values: 32
Martha Stewart Member Rating: 5 stars 01/26/2018 Big hit with the family. I stick with cutting it in half and I have been cooking it in a 4-quart slow cooker, so it's pretty cozy in there, which does slow down the cooking a little. My twist is that I cook it on high for 4 and half hours a day or two before I intend to serve it. When the time is up, I take the insert out, allow it to cool to room temp and then pop it into the fridge. This method allows me to skim the congealed fat off the top after it has been refrigerated. Then I put the insert back into the cooker and set it for another 1-2 hours on low, which reheats the meat and restores that tenderness you're looking for, without any greasiness. Martha Stewart Member Rating: Unrated 03/06/2017 So what I wonder is, why not cut the meat into chunks so it cooks faster.....and doesn't meat love slow cooking, why cook it on high...just cut into chunks and let it slowly simmer. Martha Stewart Member Rating: Unrated 04/20/2013 This recipe was awesome loved it, so gender and flavourful. Cooked 2 eye of round in this liquid and the best part added veggies and barley the next day to the liquid for a hearty beef barley soup. Definitely a keeper. Martha Stewart Member Rating: Unrated 04/07/2013 This recipe needs a lot of fixing. It was a total disappointment and a waste of meat!!!. Martha Stewart Member Rating: Unrated 02/13/2013 This is such a delicious start to beef ragu. I expanded on it here with diced tomatoes, red wine, beef stock, and a few key garnishes: http://thejunkdrunk.wordpress.com/2013/02/14/deep-stir-braised-beef-ragu-with-fettuccine/ Martha Stewart Member Rating: 5 stars 02/08/2013 Great recipe! Following the reviews, I used 1 cup beef broth and 1 cup red wine instead of water, and added about 1/2 tsp crushed red pepper flakes. It was done in 8 hours and I served it over a bed of paparadelle pasta. I added a dollop of sour cream to the finished plate. Delicious! Martha Stewart Member Rating: Unrated 11/25/2012 Cooked for 9 hrs on low and it turned out great! Used 1 cup beef broth and 1 cup water. Agreed it could be seasoned more, but my husband and I were happy regardless. Martha Stewart Member Rating: Unrated 08/21/2012 Made this this weekend. After reading the reviews about it being bland, I used red wine and vegetable broth instead of water, which adds no extra flavor. It was absolutely delicious. I cooked it on low for 8 hours and it shredded beautifully. Will totally make this again. Martha Stewart Member Rating: Unrated 05/23/2012 Was so bland and not tender (after cooking on high for 4 1/2 hours) - I added about half a cup of red wine, about a teaspoon more salt and about half a teaspoon crushed red pepper. Still had to cook it another few hours to make it tender. I think this is one of those recipes that absolutely needs to be SLOW cooked for at least the 9 hours suggested. Martha Stewart Member Rating: 1 stars 04/12/2012 This was terribly bland, I don't know if I didn't use enough meat, but it just tasted like nothing.Martha Stewart Member
Rating: 5 stars 01/26/2018
Big hit with the family. I stick with cutting it in half and I have been cooking it in a 4-quart slow cooker, so it’s pretty cozy in there, which does slow down the cooking a little. My twist is that I cook it on high for 4 and half hours a day or two before I intend to serve it. When the time is up, I take the insert out, allow it to cool to room temp and then pop it into the fridge. This method allows me to skim the congealed fat off the top after it has been refrigerated. Then I put the insert back into the cooker and set it for another 1-2 hours on low, which reheats the meat and restores that tenderness you’re looking for, without any greasiness.
Rating: 5 stars
Rating: Unrated 03/06/2017
So what I wonder is, why not cut the meat into chunks so it cooks faster…..and doesn’t meat love slow cooking, why cook it on high…just cut into chunks and let it slowly simmer.
Rating: Unrated
Rating: Unrated 04/20/2013
This recipe was awesome loved it, so gender and flavourful. Cooked 2 eye of round in this liquid and the best part added veggies and barley the next day to the liquid for a hearty beef barley soup. Definitely a keeper.
Rating: Unrated 04/07/2013
This recipe needs a lot of fixing. It was a total disappointment and a waste of meat!!!.
Rating: Unrated 02/13/2013
This is such a delicious start to beef ragu. I expanded on it here with diced tomatoes, red wine, beef stock, and a few key garnishes: http://thejunkdrunk.wordpress.com/2013/02/14/deep-stir-braised-beef-ragu-with-fettuccine/
Rating: 5 stars 02/08/2013
Great recipe! Following the reviews, I used 1 cup beef broth and 1 cup red wine instead of water, and added about 1/2 tsp crushed red pepper flakes. It was done in 8 hours and I served it over a bed of paparadelle pasta. I added a dollop of sour cream to the finished plate. Delicious!
Rating: Unrated 11/25/2012
Cooked for 9 hrs on low and it turned out great! Used 1 cup beef broth and 1 cup water. Agreed it could be seasoned more, but my husband and I were happy regardless.
Rating: Unrated 08/21/2012
Made this this weekend. After reading the reviews about it being bland, I used red wine and vegetable broth instead of water, which adds no extra flavor. It was absolutely delicious. I cooked it on low for 8 hours and it shredded beautifully. Will totally make this again.
Rating: Unrated 05/23/2012
Was so bland and not tender (after cooking on high for 4 1/2 hours) - I added about half a cup of red wine, about a teaspoon more salt and about half a teaspoon crushed red pepper. Still had to cook it another few hours to make it tender. I think this is one of those recipes that absolutely needs to be SLOW cooked for at least the 9 hours suggested.
Rating: 1 stars 04/12/2012
This was terribly bland, I don’t know if I didn’t use enough meat, but it just tasted like nothing.
Rating: 1 stars
All Reviews for Slow-Cooker Beef Ragu
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Slow-Cooker Beef Ragu
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
