Chuck Roast Ragu Recipe

Experience the rich flavors of this braised Chuck Roast Ragu Recipe, 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.

Course Main Course

Cuisine Italian

Keyword Chuck roast ragu recipe

Prep Time 30

Cook Time 3

Servings

Calories 376kcal

Author Bon Appeteach

Equipment

Meat Thermometer

Ingredients

3 lb Chuck Roast
1 tsp Salt
3 tbsp Olive Oil
3 large Carrots diced small
3 Celery Stalks diced small
1 Yellow Onion diced small
6 Garlic Cloves minced
6 oz. Tomato Paste
1.5 cups Red Wine dry
28 oz. Crushed Tomatoes
2 cups Beef Broth
1 bundle Fresh Poultry Herbs tied with twine
1 Parmesan Cheese Rind
2 Bay Leaves
1/2 cup Parmensan Cheese freshly grated is best
1/2 cup Heavy Cream optional

Instructions

Slice the chuck roast into 4-6 large pieces (easier and better for searing). Season all sides with salt.
Heat a large braising pan or Dutch oven over medium-high heat. Add the olive oil to the pan and then sear the meat until browned on all sides. Remove the meat and set aside.
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 in the garlic and stir another minute. Add in the tomato paste and red wine and mix well, scraping the wooden spoon along the bottom to work off the brown bits (fond) - this adds flavor!
Pour in the can of crushed tomatoes and beef broth and mix until combined.
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 the bay leaves, parmesan rind, and poultry herbs (a bundle of rosemary, sage, and thyme tied together).
Cover and simmer on low heat for about 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 poultry herbs, the parmesan rind, and the bay leaves.
Finally, stir in the grated parmesan cheese and optional heavy cream.
Serve the sauce over your favorite al dente pasta (we love pappardelle).

Notes

I like using a large braising-style ceramic pan, but a larger pot works well here too. Freeze extra sauce as desired or store in the fridge for 2-3 days.

Nutrition