Experience the rich flavors of this braised Chuck Roast Ragu Recipe from our friend Lauren Nagel of Bon Appeteach. This is 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.
- 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!
- 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.
- 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).
- 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.
- 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!