Imagine walking into your home after a long day, greeted by the most incredible aroma of slow-cooked, melt-in-your-mouth beef braising in a rich, robust tomato sauce. This isn't just another dinner recipe - this is a culinary experience that transforms humble ingredients into a restaurant-worthy masterpiece. Our Crockpot Braised Beef Ragu Polenta is the ultimate one-pot wonder that promises to elevate your home cooking game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 lbs beef chuck roast
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can crushed tomatoes
- 1 cup beef broth
- 1 tsp dried oregano
- Salt and pepper to taste
- Polenta for serving
Instructions
- Begin by preparing your ingredients. Chop the onion, carrots, and celery into small, even pieces. Mince the garlic cloves and set aside.
- Season the beef chuck roast generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- In a large skillet over medium-high heat, add a tablespoon of oil. Once hot, sear the beef chuck roast on all sides until browned, about 4-5 minutes per side. This step adds depth of flavor to the ragu.
- Once the beef is browned, remove it from the skillet and transfer it to the crockpot. In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Then, pour in the can of crushed tomatoes and beef broth, stirring to combine.
- Stir in the dried oregano and adjust the seasoning with more salt and pepper if needed. Bring the mixture to a simmer, then pour it over the beef in the crockpot.
- Cover the crockpot with its lid and set it to cook on low for 6 hours. This slow cooking process will allow the beef to become tender and infuse the ragu with rich flavors.
- After 6 hours, check the beef for tenderness. It should easily shred with a fork. Remove the beef from the crockpot and shred it into bite-sized pieces.
- Return the shredded beef to the crockpot and stir it into the sauce. Let it sit for an additional 10-15 minutes on the warm setting to absorb the flavors.
- While the ragu is resting, prepare the polenta according to package instructions. Typically, this involves bringing water or broth to a boil, then whisking in the polenta and cooking until thickened.
- To serve, spoon a generous portion of polenta onto each plate, then top with the braised beef ragu. Garnish with freshly grated Parmesan cheese or chopped parsley if desired.
- Enjoy your delicious Crockpot Braised Beef Ragu Polenta with a side of crusty bread or a fresh salad for a complete meal.
Tips
- For maximum flavor, take your time searing the beef chuck roast. The golden-brown crust develops deep, complex flavors that will make your ragu extraordinary.
- Don't rush the slow cooking process. The 6-hour low and slow method is crucial for breaking down the tough meat fibers, ensuring incredibly tender, fall-apart beef.
- Use fresh herbs if possible - they can elevate the flavor profile significantly compared to dried herbs.
- For a richer sauce, consider adding a splash of red wine during the initial cooking stage.
- If the sauce seems too thin after cooking, remove the lid for the last 30 minutes to allow some reduction and concentration of flavors.
- Invest in good quality polenta for the best texture - stone-ground varieties offer superior taste and mouthfeel.
- Leftover ragu freezes beautifully and can be reheated for an easy future meal, making this recipe perfect for meal prep.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
