- January 4, 2024
- Beef
Chuck Roast Ragu Recipe
Experience the rich flavors of this braised Chuck Roast Ragu Recipe, a sumptuous dish perfect for cozy family dinners. Tender, slow-cooked chuck roast melds with a robust blend of fresh herbs, tomatoes, and a hint of red wine, creating an irresistibly hearty sauce. Ideal for pasta lovers, this rustic Italian-inspired ragu promises to be a crowd-pleaser, offering a mouthwatering fusion of depth and simplicity in every bite.
Why This Recipe Works:
Cozy & Comforting: As far as pasta sauces go, this chuck roast ragu recipe is absolutely the most comforting recipe there is! The slow cooked chuck roast turns into tender, melt in your mouth meat that is packed with flavor from the tomatoes, herbs and veggies in the sauce.
Crowd-Pleaser: This Italian-inspired dish is perfect for feeding a crowd. You can make it ahead by a day or so and have it ready for a get together. The flavors will just get better the next day! Or you can freeze some of the sauce for later.
What Is Ragu?
Ragu is an Italian meat-based tomato sauce that is served with pasta. It is known for its deep, rich flavors, making it a filling and comforting meal. The term ragu is a general term to describe a chunky meat sauce. In this case, my ragu recipe is made with slow braised chuck roast!
Supplies Needed:
- Meat Thermometer
- Large Braising Pan or Dutch Oven
Ingredients:
- Chuck Roast: Chuck roast is a cheaper piece of beef that can be slow cooked to tender perfection!
- Salt: To season the meat.
- Olive Oil: I like to use olive oil to sear the meat before allowing it to slow cook. You can use your preferred oil!
- Veggies: You will need celery, carrots, onions and garlic to add lots of flavor to this chuck roast ragu recipe! After cooking for a long time, they will be super tender and melt in your mouth.
- Tomato Paste: For a rich, tomato flavor.
- Red Wine: Choose a dry red wine here that is decent quality!
- Crushed Tomatoes: I prefer to use crushed tomatoes for ease. If you use whole tomatoes, squish them or blend them before adding them to the ragu.
- Beef Broth: For added flavor and extra liquid!
- Fresh Herbs: I used fresh poultry herbs which is a combination of sage, rosemary and thyme. Tie them together with a bit of kitchen twine so they are easy to take out at the end!
- Parmesan Cheese Rind: If you have a bit of parmesan cheese rind on hand, add it to the ragu! It adds a great flavor. If you don’t have it, don’t worry about it!
- Bay Leaves: Make sure your bay leaves aren’t expired! The fresher, the better.
- Parmesan Cheese: In the end, grate some fresh parmesan into the sauce. Then taste for salt and add if needed.
- Heavy Cream: This is optional, but will create a nice and creamy sauce!
How To Make Chuck Roast Ragu:
Searing the Chuck Roast:
- Prep the Chuck Roast: Slice the chuck roast into 4-6 large pieces (easier and better for searing). Season all sides with salt.
- Sear: Heat a large braising pan or Dutch oven over medium-high heat. Add the olive oil to the pan and then sear the beat until browned on all sides. Remove the meat and set aside.
Preparing the Ragu Sauce:
- Add Veggies: Reduce the heat in the pan to medium-low and add in the onions, celery, and carrots. Brown the vegetables for 6-7 minutes.
- Add Liquid: Pour in the can of crushed tomatoes and beef broth and mix well until combined.
- Combine with Meat: Gently place the seared chuck roast pieces back into the pot and make sure the liquid is covering the meat. Add more beef broth if needed to cover it.
- Add Herbs & Parmesan Rinds: Add the bay leaves, parmesan rind, and fresh poultry herbs (a bundle of rosemary, sage and thyme tied together).
Shredding the Chuck Roast:
- Simmer: Cover and simmer on low heat for abour 3 hours. The meat should be tender and easily shreddable with a fork. I recommend carefully removing it from the pot and shredding it on a cutting board. Discard any large pieces of fat that didn’t break down and add the shredded beef back into the sauce. Discard the tied bundle of herbs, the parmesan rind and the bay leaves.
Finishing the Sauce:
- Stir in Cheese & Heavy Cream: Finally, stir in the grated parmesan cheese and optional heavy cream.
Serve: Serve the braised beef ragu sauce over your favorite al dente pasta! We love pappardelle!
How To Use Ragu Sauce?
This chuck roast ragu recipe is amazing when served with long, thick noodles like pappardelle. It can also be served with linguine or even spaghetti if you prefer!
For something a little different, you can serve braised beef ragu over a bed of creamy mashed potatoes, or cauliflower mash for a low carb option. As a side dish, serve a fresh salad like my crispy artichoke salad or homemade chopped Portillos salad!
Frequently Asked Questions:
Ragu is an Italian word used to refer to a chunky, meaty tomato sauce. In this chuck roast ragu recipe, it is made with shredded beef. Bolognese is a type of ragu from the region of Bologna that is generally made with ground beef and pork, and traditionally does not contain vegetables.
Store any leftover ragu in the refrigerator for up to 4-5 days. Reheat in the microwave before serving. You can also freeze the sauce in a freezer safe container for up to 3 months! Let thaw in the fridge and then reheat before serving.
More Recipes To Try:
Chuck Roast Ragu Recipe
Equipment
Ingredients
- 3 lb Chuck Roast
- 1 tsp Salt
- 3 tbsp Olive Oil
- 3 large Carrots diced small
- 3 Celery Stalks diced small
- 1 Yellow Onion diced small
- 6 Garlic Cloves minced
- 6 oz. Tomato Paste
- 1.5 cups Red Wine dry
- 28 oz. Crushed Tomatoes
- 2 cups Beef Broth
- 1 bundle Fresh Poultry Herbs tied with twine
- 1 Parmesan Cheese Rind
- 2 Bay Leaves
- 1/2 cup Parmensan Cheese freshly grated is best
- 1/2 cup Heavy Cream optional
Instructions
- Slice the chuck roast into 4-6 large pieces (easier and better for searing). Season all sides with salt.
- Heat a large braising pan or Dutch oven over medium-high heat. Add the olive oil to the pan and then sear the meat until browned on all sides. Remove the meat and set aside.
- Reduce the heat in the pan to medium-low and add in the onions, celery, and carrots. Brown the vegetables for 6-7 minutes.
- Add in the garlic and stir another minute. Add in the tomato paste and red wine and mix well, scraping the wooden spoon along the bottom to work off the brown bits (fond) – this adds flavor!
- Pour in the can of crushed tomatoes and beef broth and mix until combined.
- Gently place the seared chuck roast pieces back into the pot and make sure the liquid is covering the meat (add more beef broth if needed to cover it).
- Add the bay leaves, parmesan rind, and poultry herbs (a bundle of rosemary, sage, and thyme tied together).
- Cover and simmer on low heat for about 3 hours. The meat should be tender and easily shreddable with a fork. I recommend carefully removing it from the pot and shredding it on a cutting board. Discard any large pieces of fat that didn't break down and add the shredded beef back into the sauce. Discard the tied bundle of poultry herbs, the parmesan rind, and the bay leaves.
- Finally, stir in the grated parmesan cheese and optional heavy cream.
- Serve the sauce over your favorite al dente pasta (we love pappardelle).
Yesterday was a cold, blustery day here in northern Michigan. A perfect day for this recipe! It was excellent. Make sure you use a dutch oven with enough space to correctly sear the meat – i was a little crowded. For the last step, I added a bit of heavy cream, parmesan and half a stick of Kerrygold butter. Did a great job of balancing the acid without adding sugar. I made scratch gnocchi for the pasta. It was awesome.
That all sounds incredible Mark! Glad you enjoyed it and appreciate the tips and info!