Chuck Roast Ragu Recipe

🧂 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

• 1 Slice the chuck roast into 4-6 large pieces (easier and better for searing).
  Season all sides with salt.
• 2 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.
• 3 Reduce the heat in the pan to medium-low and add in the onions, celery, and
  carrots. Brown the vegetables for 6-7 minutes.
• 4 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!
• 5 Pour in the can of crushed tomatoes and beef broth and mix until combined.
• 6 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).
• 7 Add the bay leaves, parmesan rind, and poultry herbs (a bundle of rosemary,
  sage, and thyme tied together).
• 8 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.
• 9 Finally, stir in the grated parmesan cheese and optional heavy cream.
• 10 Serve the sauce over your favorite al dente pasta (we love pappardelle).

Nutrition Info