Slow Cooker Puttanesca with Beef is a dish that brings the heart of Italian cooking right into your kitchen. If you love rich, bold flavors but need a recipe that fits into a busy lifestyle, you’ve found it! This slow cooker recipe allows the tender beef to take on all the deliciousness of the classic Puttanesca sauce, with its tangy tomatoes, salty olives, and zesty capers. Imagine coming home after a long day to a meal that’s simmered away, filling the house with mouthwatering aromas. It’s an easy, comforting, and totally satisfying dish that anyone can whip up. Plus, it’s versatile and pairs beautifully with pasta, rice, or even a scoop of polenta. Let’s dive into why this recipe works, what makes it so special, and how you can easily put it together at home.
Why This Recipe Works
Slow Cooker Puttanesca with Beef combines traditional Italian flavors with the convenience of slow cooking. This method allows the ingredients to meld beautifully. The long cooking process ensures that the beef roast becomes tender, infusing its rich flavor into the savory tomato sauce. This gentle cooking creates an unforgettable dish that warms the soul. The slow cooker does most of the work while you focus on your day, making this recipe a delightful choice for any home cook.
Why You’ll Love This Slow Cooker Puttanesca with Beef
You’re going to fall head over heels for this recipe! The harmony of salty olives, sharp capers, and aromatic herbs creates a robust sauce that tantalizes your taste buds. It’s perfect for busy weeknights and casual gatherings alike. This dish is easy to prepare, making it accessible for both novice and experienced cooks. Plus, it serves beautifully over pasta, rice, or polenta, which means you can easily switch things up depending on what you’re in the mood for.
Ingredients
- 28 ounces Crushed Tomatoes (2 x 14 oz cans, or one large 28 oz can)
- 6 ounces Tomato Paste
- ½ cup Kalamata Olives, pitted and drained
- ¼ cup Capers, drained
- 2 Anchovy Fillets, chopped (optional)
- 1 tablespoon Red Wine Vinegar
- 1½ teaspoons Dried Oregano
- 8 cloves Garlic, chopped
- ½ teaspoon Red Pepper Flakes (optional)
- 1 cup Water
- 2 tablespoons Cooking Oil (avocado or grapeseed recommended)
- 2 pounds Boneless Beef Chuck Roast
Combining the Ingredients for Saucy Perfection
Stir Together the Sauce
To start, grab your 6-quart slow cooker. In the bowl, combine the crushed tomatoes, tomato paste, olives, capers, and the chopped anchovies if you’re using them. Add the red wine vinegar, oregano, garlic, and red pepper flakes if you like a bit of heat. Don’t forget the water! Stir everything well to blend those flavors nicely.
Sear the Beef
Now, heat up a Dutch oven or skillet over medium-high heat and pour in the cooking oil. While that’s heating, season your chuck roast with salt and black pepper on both sides. When the oil is hot enough, sear the roast for about 5 minutes on each side. You’re aiming for a deep golden brown crust. That’s where a lot of flavor comes from!
Nestle the Beef
Once the roast is nicely seared, carefully place it into the sauce mixture in your slow cooker. Make sure it’s well-submerged in that delicious sauce you just created. This way, the beef can soak up all those incredible flavors as it cooks.
Slow Cook to Tenderness
Cover the slow cooker and set it on low for 10 to 12 hours. It’s essential to avoid the high setting, as this can burn the sauce. You’ll know it’s ready when the beef easily shreds with a fork. Just picture it melting in your mouth!
Shred and Mix
After the cooking time is up, take two forks and shred the beef directly in the sauce. Give it a good stir to combine everything. Make sure to taste it! Adjust the seasoning with salt and pepper if needed to get everything just right.
Serve with Style
Now, it’s time to serve! This rich sauce is perfect over your favorite pasta, rice, or polenta. If you want to keep it simple, stir cooked spaghetti directly into the sauce for an easy, crowd-pleasing one-pot meal.
Serving Suggestions
To elevate your meal, consider adding a side of crusty bread or a fresh green salad. These sides are perfect for soaking up that vibrant sauce and adding a touch of brightness to your dish.
Tips for Success
- For maximum flavor, stick to cooking the full duration on low heat.
- Choose high-quality canned tomatoes for a richer sauce base.
- Don’t skip the searing step; it adds depth to the entire flavor profile.
Variations
Feel free to switch things up! You can substitute the beef with chicken thighs for a lighter option. Adding bell peppers or spinach can give extra nutrition and flavor. If you’re feeling adventurous, try experimenting with different types of olives or herbs for a unique twist on this classic recipe.
Storage Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the Puttanesca for up to 3 months. Just remember to reheat it thoroughly before serving again.
Pairing Ideas
Pair this delicious slow-cooked beef with a glass of Chianti or another simple Italian wine to complement the rich tomato sauce. A sprinkle of freshly grated Parmesan can add that final touch of flavor to enhance your meal.
FAQs
1. Can I make Slow Cooker Puttanesca with Beef ahead of time?
Absolutely! You can prepare this dish a day in advance. The flavors will deepen and improve overnight, making it even more delicious.
2. Is it possible to use a different cut of beef?
Sure thing! While boneless chuck roast is recommended for its tenderness, you can also use brisket or round if you prefer.
3. What if I don’t like anchovies?
No worries! You can easily leave them out. They enhance the umami flavor but aren’t essential to the recipe.
4. Can this recipe be made in a pressure cooker?
Yes! Just adjust the cooking time to about 1.5 hours on high pressure. This method can still yield tender, flavorful beef!
5. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Bringing the delightful flavors of Italy into your home with Slow Cooker Puttanesca with Beef is easier than ever. The harmony of tender beef and flavorful sauce creates a comforting meal your family will adore. Whether you’re entertaining friends or enjoying a quiet night in, this dish guarantees satisfaction with every bite. Enjoy simplifying your cooking while elevating your dining experience!
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Slow Cooker Puttanesca with Beef
This comforting dish combines tender beef and a robust sauce with olives and capers, making it perfect for busy nights or special gatherings.
- Total Time: 0 hours
- Yield: 6 servings 1x
Ingredients
- 28 ounces Crushed Tomatoes (2 x 14 oz cans, or one large 28 oz can)
- 6 ounces Tomato Paste
- ½ cup Kalamata Olives, pitted and drained
- ¼ cup Capers, drained
- 2 Anchovy Fillets, chopped (optional)
- 1 tablespoon Red Wine Vinegar
- 1½ teaspoons Dried Oregano
- 8 cloves Garlic, chopped
- ½ teaspoon Red Pepper Flakes (optional)
- 1 cup Water
- 2 tablespoons Cooking Oil (avocado or grapeseed recommended)
- 2 pounds Boneless Beef Chuck Roast
Instructions
- Combine crushed tomatoes, tomato paste, olives, capers, and anchovies in slow cooker.
- Add red wine vinegar, oregano, garlic, and red pepper flakes. Stir well.
- Season beef chuck roast with salt and pepper, then sear in hot oil until browned.
- Nestle the seared beef into the sauce and cover.
- Slow cook on low for 10 to 12 hours until beef shreds easily.
- Shred beef in sauce, stir, and adjust seasoning.
- Serve over pasta, rice, or polenta.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, always cook on low heat.
Use high-quality canned tomatoes for improved flavor.
Avoid skipping the searing step to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 10-12 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 150mg
