Beef Ragu (Instant Pot or Slow Cooker)
This easy Beef Ragu features tender, slow-cooked chuck roast in a rich tomato sauce with carrots, celery, garlic, and fresh herbs. Make it in the Instant Pot or slow cooker and serve over pappardelle pasta for a comforting, high-protein family dinner with 31 grams of protein per serving (before pasta and toppings).
Servings: 7 servings
Equipment
Ingredients
- 2 lb beef chuck roast cut into 2-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 large carrots finely diced (200g)
- 4 celery stalks finely diced (137g)
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28 oz can crushed San Marzano tomatoes
- 1 cup beef broth
- 1 bay leaf
- 3 sprigs fresh thyme
For Serving
- Cooked pappardelle pasta
- Freshly grated Parmesan cheese
Instructions
Instant Pot Instructions
- Cut the chuck roast into 2- to 3-inch pieces, trimming any large pieces of excess fat. Pat the beef dry and season generously with kosher salt and black pepper.
- Set the Instant Pot to the Sauté function and heat the olive oil.
- Working in two batches, add half of the beef to the pot and sear for 3–4 minutes per side, until well browned. Transfer to a plate and repeat with the remaining beef.
- Add the onion, carrots, and celery to the pot. Sauté for 5–6 minutes, or until softened. Add the garlic and cook for 1 minute, until fragrant. Stir in the tomato paste and cook for another minute.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Press Cancel to turn off the Sauté function.
- Stir in the crushed tomatoes. Nestle the browned beef into the sauce and top with the bay leaf and fresh thyme.
- Secure the lid and cook on High Pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.
- Remove the bay leaf and thyme stems. Transfer the beef to a cutting board or large bowl and shred with two forks. Return the shredded beef to the sauce and stir to combine.
- Serve over cooked pappardelle and garnish with freshly grated Parmesan cheese, if desired.
Slow Cooker Instructions
- Follow Steps 1–5 using a large skillet instead of the Instant Pot.
- Transfer the sautéed vegetables to a slow cooker. Add the crushed tomatoes, beef broth, bay leaf, thyme, and browned beef.
- Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef is fork-tender.
- Remove the bay leaf and thyme stems. Shred the beef and stir it back into the sauce.
- Serve over cooked pappardelle and garnish with freshly grated Parmesan cheese, if desired.
Note: Macros do not include the pappardelle or Parmesan cheese.
Notes
- Macros do not include the pappardelle or Parmesan cheese.
- Search the MyFitnessPal or MacrosFirst app food databases for “Stay Fit Mom Beef Ragu” to log in your food diary.
Nutrition
Serving: 285g (1 cup) | Calories: 272kcal | Carbohydrates: 9g | Protein: 31g | Fat: 12g | Fiber: 2g