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Hearty Slow Cooker Beef Ragu with Chickpea Pasta
Savor this delightful slow cooker beef ragu served over chickpea pasta for a wholesome, gluten-free lunch, or dinner. The recipe is packed with tender beef, aromatic herbs, and delicious vegetables, perfect for family gatherings or meal prep occasions.
1
9 hr 10 min
TOTAL TIME
550
CALORIES
$5.98
PER SERVING
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Ingredients
SALAD
8 SERVINGS
4 cups mixed salad greens
Directions
START WITH
10 min
PREP TIME
9 hr
COOK TIME
9 hr 10 min
TOTAL TIME
1
Rub the sirloin cap roast with olive oil, salt, and black pepper.
2
Transfer the roast into a slow cooker, fat cap side down.
3
Pour crushed tomatoes over the roast.
4
Add beef broth, minced garlic, finely chopped onion, finely chopped carrots, dried thyme, and bay leaves around the roast in the slow cooker.
5
Cook covered on low for 8 to 9 hours or on high for 5 to 6 hours.
6
Remove and discard the bay leaves.
7
Shred the beef using two forks.
8
Cook chickpea pasta according to package instructions and transfer to serving bowls.
9
Place a generous amount of the beef ragu over the pasta.
10
Sprinkle each serving with grated Parmesan cheese and fresh parsley.
SALAD
11
To prepare the salad, toss mixed salad greens with balsamic vinaigrette dressing.
12
Serve the salad alongside the beef ragu and chickpea pasta.
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Health Info
Macros
44g
CARBS
27g
FAT
38g
PROTEIN
Allowed on these diets
MEDITERRANEAN
GLUTEN FREE
Contains these allergens
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