Ingredients:

  • 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (28 ounces)
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese (optional)

Instructions:

  1. Chop the onion and mince the garlic. Cut the beef into 1-inch cubes.
  2. In a large skillet, heat olive oil over medium-high heat. Add the beef in batches, searing on all sides until browned. Remove and set aside.
  3. In the same skillet, add chopped onion and sauté until softened (about 5 minutes). Stir in minced garlic and cook until fragrant (about 1 minute).
  4. Place the browned beef in the slow cooker. Add sautéed onion and garlic, crushed tomatoes, tomato paste, beef broth, Worcestershire sauce, oregano, basil, sugar, salt, and pepper. Stir to combine.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and the flavors meld.
  6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil and Parmesan cheese if desired.