Slow Cooker Cranberry-Orange Beef Ragu over Polenta
Slow Cooker Cranberry-Orange Beef Ragu over Polenta is a delightful fusion of savory and sweet flavors, perfect for cozy nights or impressing guests. Tender beef slow-cooked to perfection simmers in a rich sauce infused with fresh cranberries and zesty oranges, served over creamy polenta. This easy-to-make dish promises warmth and satisfaction, making it an unforgettable culinary experience.
- Prep Time: 15 minutes
- Cook Time: 480 minutes (8 hours)
- Total Time: 8 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3 lbs chuck roast
- 2 cups fresh cranberries
- Zest and juice of 2 fresh oranges
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 2 cups low-sodium beef broth
- ¼ cup balsamic vinegar
- 1 cup polenta (instant or traditional)
Instructions
- Season the chuck roast with salt and pepper.
- Sauté onions in oil until translucent, then add garlic.
- In a slow cooker, layer sautéed onions, garlic, chuck roast, cranberries, orange juice and zest, beef broth, and balsamic vinegar.
- Cook on low for 8 hours or high for 4 hours until beef is fork-tender.
- Prepare polenta according to package instructions about 30 minutes before serving.
- Shred the beef in the slow cooker and serve over creamy polenta with extra sauce.
Nutrition
- Serving Size: 1 cup ragu + ½ cup polenta (300g)
- Calories: 480
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: - For added flavor, sear the beef before slow cooking. - Substitute beef with pork or chicken; spices like cinnamon can enhance flavor. - Leftovers can be stored in an airtight container for up to three days.