Recipe: Slow Cooker Tender Beef and Tomato Ragù

Slow Cooker Tender Beef and Tomato Ragù

  • Prep time 25 minutes
  • Total time 8 hours 30 minutes
  • Portion size 8 to 10 servings


  • 2 cups (500 mL) bottled strained tomatoes, (passata)
  • 1 can (156 mL) tomato paste
  • 2 tsp (10 mL) balsamic vinegar
  • 1 tsp (5 mL) granulated sugar
  • 1 onion, diced
  • 1 carrot, diced
  • 1 rib celery, diced
  • 1/4 cup (60 mL) diced pancetta
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • 2 tsp (10 mL) dried oregano
  • 1/4 tsp (1 mL) 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.

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Source: Canadian Living Magazine, November 2014

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Sharon Chung

Sharon Chung

CENTURY 21 Atria Realty Inc., Brokerage*
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