This Easy Slow Cooker Beef Ragu is a warm and comforting dish. With tender pieces of beef simmered in a rich tomato sauce, it’s a flavor-packed delight that cooks itself!
I love coming home to this savory meal after a long day. Just toss everything in the slow cooker and let it work its magic. Perfect over pasta or with crusty bread to soak up the sauce!
Key Ingredients & Substitutions
Beef Chuck Roast: This is my go-to for a ragu because it’s tender and flavorful. If you’re looking for a leaner option, use sirloin or brisket, although keep in mind they may not be as tender after cooking.
Olive Oil: Used for browning the meat and vegetables. If you prefer, you can use vegetable oil or avocado oil instead; they have higher smoke points and work well in this recipe.
Red Wine: While optional, it really enhances the flavor. If you want to keep it alcohol-free, substitute with more beef broth or a splash of balsamic vinegar for depth.
Crushed Tomatoes: These give the ragu its rich base. If you have fresh tomatoes, feel free to use about 2 lbs of peeled and crushed fresh tomatoes instead!
What’s the Best Way to Brown the Beef for Tender Flavor?
Browning the beef is crucial for flavor development in your ragu. Start by heating the oil in a skillet until hot, then add the beef in batches to avoid overcrowding. Here’s how:
- Season the beef pieces generously with salt and pepper before they hit the skillet.
- Cook each piece for about 4-5 minutes on all sides until a nice crust forms.
- Transfer browned beef to the slow cooker to keep the juices locked in.
This little step boosts the overall taste and gives you a lovely depth of flavor for your sauce!
Easy Slow Cooker Beef Ragu
Ingredients:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 can (28 oz / 800g) crushed tomatoes
- 1/2 cup (120ml) beef broth
- 1/2 cup (120ml) dry red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Pasta or polenta, for serving
How Much Time Will You Need?
This simple recipe requires about 15 minutes of prep time and then you’ll need to let it cook for 7-8 hours on low or 3-4 hours on high in the slow cooker. It’s a set-it-and-forget-it dish that fills your home with wonderful aromas while it cooks!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season the beef chunks generously with salt and black pepper. Add them to the hot skillet in batches, browning each piece on all sides for about 4-5 minutes. This step helps lock in the juices and adds rich flavor. Once browned, transfer the beef to the slow cooker.
2. Sautéing the Vegetables:
Using the same skillet, add the chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes, until the veggies are softened. Add the minced garlic and cook for an additional minute, just until fragrant.
3. Making the Sauce:
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Then, pour in the crushed tomatoes, beef broth, and red wine (if using). Mix everything well and sprinkle in the dried oregano, dried basil, red pepper flakes (if you like a little heat), salt, and pepper. Stir to combine.
4. Cooking in the Slow Cooker:
Pour the flavorful sauce mixture over the beef in the slow cooker. Cover and cook on low for 7-8 hours or on high for 3-4 hours. You’ll know it’s done when the beef is fork-tender and easy to shred.
5. Shredding the Beef:
Once the cooking is done, carefully remove the beef pieces from the slow cooker and shred them using two forks. This process makes the meat extra tender and allows it to soak up more sauce. Return the shredded beef to the sauce and stir well to combine.
6. Serving:
Your delicious beef ragu is ready to enjoy! Serve it hot over your favorite pasta or creamy polenta. Don’t forget to garnish with fresh basil or parsley and a sprinkle of grated Parmesan cheese for that perfect finish!
Enjoy your hearty, flavorful Slow Cooker Beef Ragu!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck roast is ideal for its tenderness after slow cooking, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly depending on the cut used.
Can I Make This Recipe Without Wine?
Yes! If you prefer not to use wine, you can substitute it with additional beef broth or a splash of balsamic vinegar for a bit of acidity and depth of flavor. This will work beautifully with the other ingredients!
How Should I Store Leftovers?
Store any leftover beef ragu in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it on the stovetop or in the microwave until heated through.
What Sides Pair Well with Beef Ragu?
This ragu is delicious served over pasta or creamy polenta. It also goes well with crusty bread or steamed vegetables for a rounded meal. A fresh salad is a great addition to balance the richness of the ragu!
