This Slow Cooker Beef Ragu is the perfect dish for busy weeknights! It’s hearty and packed with rich flavors, thanks to tender beef, tomatoes, and a mix of spices that simmer all day.
With little prep time, just toss everything in the slow cooker and forget about it! I love serving it over pasta for a warm, comforting meal that feels fancy but is oh-so-simple!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for slow cooking due to its marbling, which keeps it tender. If you prefer, you can use beef brisket or round roast as an alternative.
Tomatoes: Crushed tomatoes are essential for a rich sauce. If you don’t have crushed tomatoes, diced tomatoes can work too. Just mash them a bit before adding. You can use canned or fresh based on what you have.
Red Wine: While it adds depth, you can skip it for a non-alcoholic version. Use extra beef broth or even grape juice (unsweetened) to replace the wine if needed.
Vegetables: Onions, carrots, and celery create a flavor base. You can substitute other veggies like bell peppers or mushrooms if you want to mix it up.
How Do I Achieve the Best Flavor in This Ragu?
The key to a flavorful ragu lies in the initial steps, especially searing the beef. If you have the time, browning the beef in oil before adding it to the slow cooker builds a robust flavor profile. If you’re short on time, just skip this step; it will still be delicious!
- Heat oil, brown beef in batches for 3-4 minutes per side.
- Don’t overcrowd the pan to get a nice sear.
- Let the beef rest a bit before shredding for easier handling.
Also, give the sauce plenty of time to cook; the longer it simmers, the more the flavors meld together, resulting in a comforting, hearty dish. Enjoy your cooking adventure!
Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 large carrot, finely chopped
- 2 celery stalks, finely chopped
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For Serving:
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta or polenta, for serving
How Much Time Will You Need?
This delightful Slow Cooker Beef Ragu takes about 15 minutes of prep time, followed by 7-8 hours of cooking on low or 4-5 hours on high. You can set it in the morning and come back to a delicious dinner!
Step-by-Step Instructions:
1. Browning the Beef:
In a large skillet, heat the olive oil over medium-high heat. Add the beef chunks and brown them on all sides for about 3-4 minutes per side. This step enhances the flavor, but you can skip it if you’re short on time and want to simplify the process.
2. Adding Vegetables:
Once the beef is browned (or if you skipped this step), transfer it to the slow cooker. Add the chopped onion, minced garlic, chopped carrot, and chopped celery to the pot. These vegetables will add lots of flavor as they cook!
3. Mixing the Sauce:
Next, pour in the crushed tomatoes, tomato paste, and beef broth. If you’re using red wine, add that too. Stir in the dried oregano, basil, thyme, and red pepper flakes (if you like some heat). Season generously with salt and black pepper, then mix everything together well.
4. Cooking Time:
Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours. The beef should become very tender and easy to shred.
5. Shredding the Beef:
When the cooking time is up, take the beef pieces out of the slow cooker. Use two forks to shred the beef into bite-sized pieces, then mix it back into the sauce. This ensures every bite is packed with flavor!
6. Final Adjustments:
Taste the ragu and adjust the seasoning with more salt or pepper if needed. It’s all about making it perfect for your taste buds!
7. Serving:
Serve the ragu hot over your choice of cooked pasta or creamy polenta. Garnish with freshly chopped parsley or basil, and don’t forget the grated Parmesan cheese on top!
Enjoy your effortless, flavorful Slow Cooker Beef Ragu that’s perfect for easy weeknight dinners!
Can I Use a Different Cut of Beef for This Ragu?
Absolutely! If you don’t have beef chuck roast, you can use brisket or beef round. Just make sure to choose a cut that has some fat marbling for the best flavor and tenderness during slow cooking.
Can I Make This Recipe Without Red Wine?
Yes, you can skip the red wine! Just replace it with an equal amount of beef broth for the same depth of flavor. Alternatively, you could use unsweetened grape juice for a hint of sweetness without the alcohol.
What Should I Serve with Beef Ragu?
This beef ragu is delicious over pasta, polenta, or even mashed potatoes. You can also serve it with crusty bread to soak up the tasty sauce. A simple salad on the side adds freshness to the meal!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or microwave. If the sauce thickens too much, add a splash of beef broth or water to loosen it up.
