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- 2 pounds chuck roast, cut into 1-inch cubes - 8 ounces cremini mushrooms, sliced - 1 onion, finely chopped - 4 cloves garlic, minced - 1 can (14.5 ounces) diced tomatoes - 2 tablespoons tomato paste - 1 cup beef broth - 2 tablespoons soy sauce - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - 1 pound pasta of your choice (e.g., fettuccine or pappardelle) Gathering the right ingredients is key for this dish. Start with the chuck roast. This cut is perfect for slow cooking. It turns tender and flavorful after hours in the pot. Next, add cremini mushrooms for an earthy taste. They pair well with beef and add texture. You’ll also need a finely chopped onion and minced garlic. These aromatics create a flavor base. The diced tomatoes and tomato paste add richness. Don’t forget the beef broth and soy sauce for depth. Herbs like oregano and thyme add warmth. A bay leaf enhances the ragu's aroma as it cooks. Season with salt and pepper to taste. Finally, fresh parsley brings brightness to the dish when served. Choose your pasta wisely. Fettuccine or pappardelle works best. These types hold the sauce well. Enjoy the magic of these ingredients as they come together in your slow cooker. - Seasoning the chuck roast Start by cutting the chuck roast into 1-inch cubes. Season each piece with salt and pepper. This simple step adds a lot of flavor. - Searing the beef cubes Heat a large skillet over medium-high heat. Add the beef cubes in batches. Brown them on all sides. This adds depth to the flavor of your ragu. - Layering the veggies and meats In your slow cooker, add the browned beef, sliced mushrooms, chopped onion, and minced garlic. Make sure to mix them gently. - Adding liquids and seasonings Pour the diced tomatoes, tomato paste, beef broth, and soy sauce into the slow cooker. Stir everything well. Then, sprinkle in the dried oregano, dried thyme, and bay leaf. Taste and add more salt and pepper if you want. - Setting the slow cooker Set the slow cooker to low heat. This will help the flavors meld together nicely. - Cooking time and doneness indicators Cook for 6 to 8 hours. Check that the beef is tender. You’ll know it’s done when it breaks apart easily with a fork. Enjoy the wonderful aroma as it cooks! Browning the beef is key. It adds deep flavor to your ragu. Sear it until it's golden on all sides. This step may take just a few minutes, but it makes a big difference. The heat brings out the meat's natural sugars, enhancing the taste. When it comes to herbs, fresh is often best. Fresh herbs provide bright flavors that dried ones can't match. However, dried herbs work well too. Just use a little less since they are more potent. If you have fresh parsley, use it for garnish. It adds a pop of color and freshness. You may want to adjust the consistency of your ragu. If it's too thick, add a bit of beef broth. If it's too thin, you can let it cook longer. This allows some of the liquid to evaporate. Taste your ragu often. Adjust the seasoning with salt and pepper as needed. This way, you ensure the best flavor. When serving, use wide pasta bowls. This gives a nice look and makes it easy to eat. Drizzle a bit of olive oil on top. It adds flavor and a touch of shine. Grate some Parmesan cheese over the ragu for a rich finish. Fresh parsley makes a wonderful garnish. It adds a lovely touch to your dish. {{image_2}} You can switch the beef for pork or chicken. Pork adds a nice sweetness. Chicken gives a lighter flavor. Both options work well when you cook them low and slow. For a vegetarian twist, use mushrooms as the main ingredient. You can add lentils, chickpeas, or even tempeh. These ideas keep the dish hearty while being meat-free. You can make your sauce even richer. Adding a splash of red wine gives depth. Extra herbs like rosemary or basil add fresh notes. For a creamy ragu, stir in a bit of heavy cream just before serving. This makes the dish smooth and rich. It’s a great way to change up the classic flavor. When serving ragu, choose the right pasta. Fettuccine and pappardelle are excellent choices. Their wide shapes hold the sauce well. If you need gluten-free options, try rice noodles or gluten-free pasta. They work nicely with the ragu. Just cook them according to the package instructions for the best results. To keep your ragu fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. When you’re ready to eat it again, reheat the ragu on the stove. Stir it often to ensure even heating. You can also use the microwave. Heat it in short bursts and stir in between to avoid hot spots. Freezing is a great option if you have extra ragu. First, let it cool to room temperature. Then, pack it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Label the bags with the date. To serve it after freezing, take it out and thaw in the fridge overnight. Once thawed, reheat it on the stove until it's hot. You can keep your ragu in the fridge for about three to four days. If you freeze it, it lasts for about three months. Make sure to check for any off smells or changes in color before using leftovers. Enjoy your dish without worry! Yes, you can make the ragu a day ahead. Cook it fully and then cool it down. Store it in the fridge. When you're ready, just reheat it on the stove or in the microwave. This helps the flavors blend even more. Chuck roast is the best choice for ragu. It has enough fat to keep it moist and tender during cooking. Other options include brisket or round, but chuck is my top pick for flavor. The ragu is done when the beef is tender and easy to shred. You can check this by using a fork. If it pulls apart easily, it’s ready. The sauce should be thick and rich, too. Yes, you can use dried mushrooms. Just soak them in warm water for about 30 minutes before adding them to the ragu. This helps rehydrate them and brings out their flavor, making your dish even more savory. Good sides for ragu include garlic bread, a fresh salad, or steamed veggies. You could also serve it with polenta or mashed potatoes. These sides balance the rich flavor of the ragu nicely. This recipe offers a simple yet delicious slow cooker beef mushroom ragu. We’ve covered ingredients, cooking steps, tips for flavor, and ideas for variations. Whether you prefer pork or vegetarian options, there’s something for everyone. Store leftovers properly to enjoy later. With these guidelines, you can create a meal that is satisfying and sure to impress. I'm excited for you to try this tasty dish and make it your own!

Slow Cooker Beef Mushroom Ragu

Indulge in a comforting bowl of savory slow cooker beef and mushroom ragu that's perfect for any dinner. This rich dish combines tender beef, earthy mushrooms, and aromatic herbs, simmered to perfection for maximum flavor. Serve it over your favorite pasta for a satisfying meal that will impress your family and friends. Click through to discover the full recipe and elevate your weeknight dinners!
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Ingredients
  

2 pounds chuck roast, cut into 1-inch cubes

8 ounces cremini mushrooms, sliced

1 onion, finely chopped

4 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes

2 tablespoons tomato paste

1 cup beef broth

2 tablespoons soy sauce

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

1 pound pasta of your choice (e.g., fettuccine or pappardelle)

Instructions
 

Begin by seasoning the cubed chuck roast generously with salt and pepper.

    Heat a large skillet over medium-high heat and sear the beef cubes in batches until browned on all sides. This step adds depth of flavor to the ragu.

      In the slow cooker, combine the browned beef, sliced mushrooms, chopped onion, and minced garlic.

        Pour in the can of diced tomatoes, tomato paste, beef broth, and soy sauce. Stir to mix the ingredients well.

          Add the dried oregano, dried thyme, bay leaf, and additional salt and pepper to taste.

            Set the slow cooker to low and cook for 6 to 8 hours, or until the beef is tender and the flavors are melded together.

              Once cooked, remove the bay leaf, and taste the ragu, adjusting the seasoning if necessary.

                While the ragu is cooking, prepare the pasta according to package instructions. Drain and set aside.

                  Serve the ragu over the cooked pasta, garnished with fresh chopped parsley for added freshness and color.

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

                      - Presentation Tips: Serve in wide pasta bowls, drizzle with a bit of olive oil, and sprinkle with grated Parmesan cheese for an elegant touch.