This Easy Slow Cooker Beef Ragu is perfect for a cozy Sunday dinner! With tender beef, rich tomatoes, and simple herbs, it fills your home with amazing smells as it cooks.
I love how this dish perfectly pairs with pasta or fresh bread. Plus, letting the slow cooker do all the work means more time to relax. Who doesn’t like that? 😄
Key Ingredients & Substitutions
Beef Chuck Roast: This is the best cut for slow cooking as it becomes tender and flavorful. If you can’t find chuck roast, brisket or round roast work well too. Just ensure it’s well-marbled for the best results!
Onion and Garlic: Onions add sweetness and depth, while garlic brings aroma. You can use shallots instead of onions for a mild flavor, or garlic powder in a pinch, though fresh is always best!
Crushed Tomatoes: They form the ragu’s base sauce. If you prefer, diced tomatoes or even tomato sauce can be used. Just adjust cooking time slightly for better flavor.
Red Wine: While optional, it adds depth. Use chicken or vegetable broth instead if you prefer not to cook with wine.
Dried Italian Herbs: These herbs give a classic flavor. If you have fresh herbs around, use them instead – they’ll provide a brighter taste!
How Do You Ensure the Beef is Perfectly Tender?
The secret to tender beef in this ragu is low and slow cooking. Cook for at least 7 hours on low or 4 to 5 hours on high. The longer it cooks, the more flavors meld together and the beef becomes super tender.
- Start by browning the beef for extra flavor before it goes into the slow cooker.
- Let it cook until a fork easily shreds the beef – that’s how you know it’s done!
After shredding, mix the beef back into the sauce to absorb all the wonderful flavors, and enjoy your meal! 😋
Easy Slow Cooker Beef Ragu for Sunday Dinner
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 1 tbsp olive oil
- 1 tbsp dried Italian herbs (basil, oregano, thyme)
- 1 tsp red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped for garnish
- Grated Parmesan cheese, for serving
- Cooked pasta (such as pappardelle, tagliatelle, or spaghetti), for serving
How Much Time Will You Need?
This easy beef ragu takes about 15 minutes of prep time and then cooks to perfection in the slow cooker. Plan for about 4-5 hours on high or 7-8 hours on low. The longer it cooks, the more tender the beef will be. It’s perfect for a lazy Sunday!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season the chunks of beef with salt and pepper. Once the oil is hot, add the beef and brown it on all sides. This should take about 3-4 minutes per side. Once browned, transfer the beef to your slow cooker.
2. Sautéing the Aromatics:
In the same skillet, add the chopped onion and sauté until it’s soft and translucent, which usually takes about 5 minutes. Then, add the minced garlic and cook for another minute until you can smell that delicious aroma.
3. Deglazing the Pan:
Now, pour in the dry red wine (if you’re using it) to deglaze the pan. Make sure to scrape any browned bits from the bottom as this adds great flavor. Let the wine reduce for about 3-4 minutes.
4. Combining Everything:
Next, transfer the cooked onions and garlic mixture to the slow cooker, along with the crushed tomatoes, tomato paste, beef broth, dried Italian herbs, and red pepper flakes. Stir everything together until combined.
5. Cooking Time:
Cover your slow cooker and let it work its magic! Cook on low for 7-8 hours or on high for 4-5 hours. You’ll know it’s ready when the beef is very tender and shreds easily with a fork.
6. Shredding the Beef:
Once the beef is tender, remove the chunks from the slow cooker and shred the meat using two forks. Then, return the shredded beef to the sauce and stir well to combine everything. Taste and adjust the seasoning with more salt and pepper if needed.
7. Serving:
To serve, ladle the savory beef ragu over your choice of cooked pasta. Finish off with a sprinkle of fresh basil or parsley and a generous amount of grated Parmesan cheese. Enjoy your hearty, flavorful Sunday dinner!
Bon appétit! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but be sure to thaw it completely before cooking. Thaw the beef in the fridge overnight or use the microwave’s defrost setting. This ensures even cooking and helps the beef to brown properly, enhancing the flavor!
Can I Make This Ragu Without Wine?
Absolutely! If you’d prefer not to use wine, simply substitute an additional cup of beef broth or use a splash of balsamic vinegar for a similar depth of flavor. It will still be delicious!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the beef ragu. Just make sure to cool it completely before transferring it to the freezer. It will keep well for about 3 months; reheat gently when you’re ready to enjoy it again!
What Types of Pasta Pair Best with Beef Ragu?
Thick pasta shapes like pappardelle or tagliatelle are perfect for holding onto the rich sauce. However, spaghetti or fettuccine also work well! Feel free to use your favorite pasta based on what you have on hand.
