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Slow roasted tuscan ragu recipe

Slow-Roasted Chuck Roast Ragu Recipe

This slow-roasted chuck roast ragu is rich and flavorful. Top with fresh basil and grated parmesan. This is a meal that the whole family will love!
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Course: Main Course
Keyword: Chuck roast ragu, Italian recipes, Ragu
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6
Author: Hanna Dovel

Equipment

Ingredients

  • 3.24 lbs. grass-fed chuck roast
  • 1 medium sweet onion
  • 2 medium carrots
  • 2 celery stalks
  • 1 fennel bulb
  • 6 garlic cloves
  • 3 Tbsp. tomato paste
  • 1 cup dry red wine (Merlot or Cabernet)
  • 2 cups bone broth
  • 28 oz. canned crushed tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • 1 bunch fresh sage
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • 1 parmesan rind (optional)
  • 1/4 cup fresh basil (for garnish)
  • 2 tsp. olive oil
  • 1 tsp. salt (plus extra for dry brine)

Instructions

  • Begin by cutting the chuck roast into 4-6 equal cuts. This will help expedite the cooking process.
  • Next, thoroughly salt the roast on all sides and allow it to rest for 20 minutes. I like to use Celtic sea salt as it is a little bit coarser and high in magnesium. This process is called dry-brining. In other words, the salt will draw excess moisture out of the roast, allowing the meat to get a nice sear later on. Getting a good sear on the meat adds a lot of additional flavor to the sauce.
  • After 20 minutes, use a paper towel and pat the chuck roast dry.
  • Next, preheat the Dutch oven over medium-high heat.
  • Once the pot is hot, add olive oil.
  • When the olive oil is hot, add the chuck roast and press it down into the pot. Keep in mind that you are not cooking the roast, but rather searing the exterior of the meat. Cook for around 5 minutes on each side.
  • Once the chuck roast is seared on all sides, set it aside to rest on a cutting board while you make the rest of the sauce.
  • Finely chop up the carrots, onion, celery, garlic, and fennel. You can do this by hand; however, if you have a food processor I recommend using the food processor. It will save you a lot of time and effort chopping. It will also give you a finer chop, giving the sauce a nice consistency.
  • Add the chopped veggies to the same pot the chuck roast was sautéed in.
  • Sautée the veggies over medium-low to medium heat for 10-20 minutes until the veggies are slightly caramelized. This simple step adds a lot of flavor.
  • Once the veggies are caramelized, add 3 tablespoons of tomato paste to the veggies and continue to caramelize for 2-3 more minutes until the tomato paste turns rusty in color.
  • Next, add 1 cup of dry red wine to deglaze the bottom of the pan and help tenderize the chuck roast. Take your tongs and scrape the bottom of the pot, getting all of the bits off the bottom of the pot.
  • Cook the wine down for 5-10 minutes until the alcohol is cooked out and the sauce becomes thicker.
  • In the food processor, blend one 28 oz. can of crushed tomatoes. Pulse until the tomatoes are smooth, then add them to the sauce. Stir everything together.
  • Add in 2 cups of bone broth and salt and bring the sauce to a simmer.
  • Add the chuck roast and the juices from the roast back into the sauce.
  • Add fresh sage, rosemary, and dried bay leaves.
  • This is optional, but I like adding a parmesan rind as well to bring more flavor into the sauce.
  • Preheat the oven to 275° F.
  • Bake the sauce for 5 hours with the lid ajar. This helps break down the collagen in the meat and creates a very tender and buttery chuck roast that is easy to shred.
  • Once the sauce is done roasting, remove the chuck roast from the Dutch oven onto a cutting board. Using two forks, begin shredding the roast.
  • Once shredded, add the meat back into the sauce and add 1/2 cup of heavy cream and 1/2 cup of fresh parmesan cheese.
  • Serve over your favorite pasta and top with fresh basil and grated parmesan cheese.

Notes

Tips For Making:

  1. Slow-roast: This recipe does take time, but luckily that time is mainly on autopilot while it roasts in the oven. Do not skip the roasting time. Slow roasting helps to break down the collagen in the meat, tenderizing the chuck roast and leaving you with a very soft, buttery chuck roast.
  2. Dry-brine: Adding a dry brine to your chuck roast before searing the meat is super helpful for getting a good sear on the beef. It will prevent the beef from sweating in the pot and will add flavor to the dish.
  3. One pot: This is a one-pot dish. Sautée the veggies in the same pan as the chuck roast. This is going to add a lot of flavor to the dish, and as you know, we are all about maximizing flavor!
  4. Caramelize veggies: Many people skip this step when making sauces, not realizing the importance of caramelization. Taking the time to caramelize the veggies adds a ton of flavor to the sauce and a nice sweetness to offset the acidity of the tomatoes.
  5. Top with fresh basil: Topping your ragu with fresh basil is the perfect way to finish off your Tuscan ragu with an element of freshness.