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For the Slow Cooker Tuscan Beef Ragu, you will need: - 2 lbs beef chuck roast, cut into large chunks - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 can (14 oz) diced tomatoes - 1 cup beef broth - 2 tablespoons tomato paste - 1 tablespoon balsamic vinegar - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - Fresh basil leaves for garnish - Cooked pasta of your choice (for serving) Each ingredient brings its own flavor and texture. The beef chuck roast adds richness. The onion and garlic give depth. The carrot and celery add natural sweetness. If you don't have some ingredients, here are easy swaps: - Beef chuck roast: Use brisket or round roast. - Onion: Shallots work fine. - Garlic: Garlic powder can substitute. - Carrot: Use bell pepper for sweetness. - Celery: Zucchini can add texture. - Diced tomatoes: Crushed tomatoes can be used instead. - Beef broth: Vegetable broth is a good alternative. - Balsamic vinegar: Red wine vinegar can work too. These swaps still provide great flavor and keep the dish tasty. Fresh herbs can elevate your dish. Here are my top picks: - Basil: Adds a sweet and peppery taste. - Oregano: Offers a warm, aromatic flavor. - Thyme: Provides a subtle earthiness. Add these herbs near the end of cooking for the best flavor. Fresh herbs bring brightness to your ragu. Start with 2 lbs of beef chuck roast. Cut it into large chunks. Season the beef with salt and pepper. Next, finely chop 1 medium onion and mince 3 cloves of garlic. Dice 1 carrot and 1 celery stalk. These veggies add great flavor. In a skillet, heat a splash of oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until soft, about 5-7 minutes. This step wakes up the flavors in your ragu. Once done, transfer the mixture to the slow cooker with the beef. In the slow cooker, add a can of diced tomatoes, including the juice. Pour in 1 cup of beef broth and add 2 tablespoons of tomato paste. Then, add 1 tablespoon of balsamic vinegar. Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and red pepper flakes. Stir gently to mix everything well. Cover the slow cooker. Cook on low for 8 hours or high for 4 hours. The beef should be tender and easy to shred. This slow cooking lets all the flavors blend together. After cooking, take two forks and shred the beef right in the slow cooker. Mix it into the sauce. Taste the ragu and add more salt and pepper if needed. Serve the ragu over your favorite cooked pasta. Garnish with fresh basil leaves for a pop of color and flavor. Enjoy the rich taste of Tuscan beef ragu! To boost the taste, consider adding more herbs. Fresh herbs like thyme or rosemary can add depth. You can also use red wine for a richer flavor. Just add a half cup before cooking. It adds a lovely warmth to the sauce. Always start with good-quality beef. This makes a big difference in taste. Cut the beef into large chunks, so it cooks evenly. Season each piece well with salt and pepper. After adding the veggies, mix them well before pouring in the liquids. This helps blend the flavors nicely. To get the best texture, cook the ragu on low heat. This allows the beef to become very tender. If you're short on time, high heat works, but low is better. Shred the beef in the slow cooker. This lets it soak up the sauce. If the sauce is too thin, remove the lid for the last hour. This helps it thicken up just right. {{image_2}} You can switch the beef chuck for other meats. Pork shoulder works well. It gives a nice, rich taste. You can also use chicken thighs for a lighter option. Just remember, chicken cooks faster, so check it early. To make a vegetarian or vegan ragu, try using mushrooms. They add a great texture and umami flavor. Replace the beef broth with vegetable broth. You can add lentils for protein. Another option is to use jackfruit, which shreds well and absorbs flavors. While pasta is a classic, there are many great ways to serve this ragu. Try it on polenta for a creamy twist. You can spoon it over mashed potatoes for comfort food. It also pairs nicely with crusty bread for dipping. For a light meal, serve it over zucchini noodles. Once you finish your Slow Cooker Tuscan Beef Ragu, let it cool. Place the ragu in an airtight container. You can store it in the fridge for up to four days. Make sure to label the container with the date. This helps keep track of freshness. If you want to save some for later, freezing works great. Portion the ragu into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. When you are ready to eat, just thaw it in the fridge overnight. To reheat, you can use the stove or microwave. For the stove, place the ragu in a pan over low heat. Stir it often until it warms up. If using the microwave, heat in short bursts, stirring in between to ensure even warming. Always check the temperature before serving. It should be hot throughout. Enjoy your flavorful meal again! To check if the beef is cooked, look for tenderness. You can use two forks to shred it. If it pulls apart easily, it's done. The meat should also be a deep brown color. You can taste a small piece to ensure it has a rich flavor. If it’s tough, it needs more time to cook. Let it go longer until it reaches that melt-in-your-mouth quality. Yes, you can make Tuscan Beef Ragu on the stove or in an oven. For stove-top cooking, brown the beef in a pot first. After that, add the vegetables and other ingredients. Simmer on low heat for about 2 to 3 hours. If using an oven, cook it in a covered pot at 325°F for around 3 hours. Both methods will give you a delicious result. Tuscan Beef Ragu pairs perfectly with many dishes. Classic pasta, like tagliatelle or pappardelle, works great. You can also serve it with polenta or creamy mashed potatoes. For a lighter option, try it on a bed of sautéed greens. A side salad with a tangy vinaigrette complements the rich flavors too. Don't forget some crusty bread for dipping! This blog post covered how to make a tasty Tuscan Beef Ragu. We explored the ingredients you need, from fresh herbs to substitutes. I also shared tips to enhance flavor and texture in your slow cooker. You learned about different meat options and vegetarian variations too. Finally, I explained how to store and reheat your ragu. Enjoy experimenting with this recipe. You can customize it to fit your taste. Whether you stick to beef or try something new, your ragu will shine. Happy cooking!

Slow Cooker Tuscan Beef Ragu

Savor the rich flavors of this Slow Cooker Tuscan Beef Ragu that’s perfect for cozy dinners! With tender beef, fresh vegetables, and aromatic herbs simmered to perfection, this hearty dish is easy to make and simply irresistible. Just toss everything in your slow cooker and let it do the work! Ready to indulge? Click through for the full recipe and elevate your dinner game tonight!
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Ingredients
  

2 lbs beef chuck roast, cut into large chunks

1 medium onion, finely chopped

3 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 can (14 oz) diced tomatoes

1 cup beef broth

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

Fresh basil leaves for garnish

Cooked pasta of your choice (for serving)

Instructions
 

In the slow cooker, place the beef chunks and season them generously with salt and pepper.

    In a skillet over medium heat, add a splash of oil and sauté the chopped onion, garlic, carrot, and celery until softened, about 5-7 minutes. This will bring out the flavors.

      Once the vegetables are cooked, transfer them to the slow cooker over the beef.

        Add the can of diced tomatoes (with juice), beef broth, tomato paste, balsamic vinegar, dried basil, dried oregano, and red pepper flakes. Stir gently to combine.

          Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.

            Once cooked, shred the beef directly in the slow cooker using two forks, mixing it into the sauce.

              Taste and adjust seasoning with more salt and pepper if needed.

                Serve the ragu over your cooked pasta, garnishing with fresh basil leaves for an added burst of flavor.

                  Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6