Homestyle Beef Ragu

Yield: 6-8

Author: Jessica Milnes

Print

With ImageWithout Image

Homestyle Beef Ragu

Prep time: 20 MinCook time: 3 H & 30 MTotal time: 3 H & 50 M

There's nothing quite like a hearty, home-cooked meal on a chilly Alaska evening, especially when it's been slowly cooking away and filling the house with the most wonderful smells.

I originally found this slow cooker beef ragu recipe from Whole Kitchen Sink, but decided to make mine a little differently. Instead of using my slow cooker, I pulled out a vintage roasting pan that belonged to my G-mom. I recently brought it home from Nebraska after visiting family, and there's something pretty special about cooking a meal in something that has been passed down through generations.

I made a few adjustments based on what I had in the kitchen, including leaving out the almond milk that the original recipe called for.

I served ours over a big helping of creamy mashed potatoes, and it turned out to be such a delicious, comforting meal. Tender beef, vegetables, and a rich tomato sauce. Sometimes the simplest meals really are the best!

Ingredients

• 2½ to 3 pounds beef chuck roast
• ½ cup pomegranate juice
• ½ cup beef broth, plus additional if needed
• 1 cup mushrooms, sliced
• 1 cup carrots, chopped
• 1 cup yellow onion, diced
• 1 cup celery, chopped
• 1 tablespoon minced garlic
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 can (6 ounces) tomato paste
• 2 teaspoons salt
• 2 teaspoons dried parsley
• 1 teaspoon black pepper

For Serving

• Homemade creamy mashed potatoes

Instructions

1. Preheat your oven to 325°F.
2. Prepare your vegetables by chopping the carrots, celery, and onion. Slice the mushrooms and mince the garlic.
3. Place the beef chuck roast in a large, oven-safe roasting pan with a tight-fitting lid.
4. Arrange the carrots, celery, onion, mushrooms, and garlic around the beef.
5. Add the diced tomatoes and tomato paste to the roasting pan.
6. Pour the pomegranate juice and beef broth over the beef and vegetables.
7. Sprinkle everything with salt, black pepper, and dried parsley.
8. Gently stir the vegetables and liquids together, making sure the beef is surrounded by the sauce.
9. Cover the roasting pan tightly with its lid and place it in the preheated oven.
10. Roast for approximately 3 to 4 hours, checking periodically to make sure there is enough liquid in the pan. Add a little additional beef broth if needed.
11. The beef is ready when it is fork-tender and easily pulls apart.
12. Carefully remove the roasting pan from the oven. Using two forks, shred the beef into bite-sized pieces.
13. Stir the shredded beef back into the tomato sauce and vegetables, allowing everything to soak up those wonderful flavors.
14. While the beef finishes cooking, prepare your favorite homemade mashed potatoes.
15. Spoon a generous helping of creamy mashed potatoes onto each plate.
16. Top with the tender beef ragu, making sure to include plenty of vegetables and that rich tomato sauce.
17. Garnish with fresh parsley if desired and serve warm.

Notes

I originally found this recipe on Whole Kitchen Sink and made it my own with a few little changes. The original recipe called for almond milk, but I didn't have any, so I left it out completely.

Instead of using a slow cooker, I decided to make mine in an old roasting pan that belonged to my grandma. I recently brought it home from Nebraska, and I absolutely love being able to use something that has been in our family for so many years.

I served ours over creamy mashed potatoes, but you could also serve this over pasta or egg noodles.

This is also a wonderful meal for leftovers. The flavors have even more time to come together, and it reheats beautifully.