Slow Cooker Tender Beef and Tomato Ragù Slow Cooker Tender Beef and Tomato Ragù

Slow Cooker Tender Beef and Tomato Ragù image Image by: Slow Cooker Tender Beef and Tomato Ragù image Author: Canadian Living

Thanks to being cooked very slowly for a long period of time, the meat in this ragu is fork tender and soaks up all the tomato  sauce around it. Serve over pasta with grated Parmesan cheese and fresh basil for a delicious meal.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: November 2014


  • 2 cups bottled strained tomatoes (passata)
  • 1 can (156 mL) tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon granulated sugar
  • 1 onion diced
  • 1 carrots diced
  • 1 rib celery diced
  • 1/4 cup diced pancetta
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1/4 teaspoon each salt pepper and hot pepper flakes
  • 900 g boneless beef pot roast (top or bottom blade, or cross rib), trimmed


In bowl, stir together strained tomatoes, tomato paste, vinegar and sugar; set aside. In slow cooker, combine onion, carrot, celery, pancetta, thyme, bay leaves, oregano, salt, pepper and hot pepper flakes. Place beef over top; pour tomato mixture over beef. Cover and cook on low until beef is tender, 8 to 10 hours.

Discard thyme sprigs and bay leaves. Transfer beef to cutting board; let cool slightly. Using 2 forks, shred into bite-size pieces; return to slow cooker, stirring to coat.

Nutritional facts per each of 10 servings: about

  • Fibre 1 g
  • Sodium 291 mg
  • Sugars 5 g
  • Protein 20 g
  • Calories 181.0
  • Total fat 7 g
  • Cholesterol 48 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g


  • Iron 24.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 16.0
  • Vitamin C 10.0
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Slow Cooker Tender Beef and Tomato Ragù