This Slow Cooker Beef Ragu is a cozy, comforting dish that’s incredibly simple to make. Just toss in tender beef, tomatoes, and herbs, then let it slow cook to rich, meaty perfection!
Who doesn’t love a meal that makes your house smell amazing all day? I like to serve it over pasta or with crusty bread—it’s the kind of dinner that makes everyone smile! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it becomes tender and flavorful. You can also use brisket or stew meat if needed. Just make sure to adjust cooking times accordingly.
Olive Oil: I love using olive oil for its rich flavor. If you can’t use it, feel free to substitute with vegetable oil or avocado oil.
Crushed Tomatoes: For best results, go with good quality canned crushed tomatoes. If you prefer fresh, about 6 cups of fresh tomatoes, peeled and crushed will work! Canned tomato sauce can be a substitute in a pinch, but it may change the texture slightly.
Red Wine: This adds depth to the sauce. If you’re avoiding alcohol, you can use more beef broth or grape juice for a similar sweetness.
Herbs: Fresh herbs make a great addition when possible. Use 1 tablespoon of chopped fresh oregano, basil, or thyme in place of dried, but add them later in the cook time so they don’t lose flavor.
How Do I Get Perfectly Tender Beef in the Slow Cooker?
Getting tender beef is all about low and slow cooking. The slow cooker does the hard work, but here are tips for success:
- Brown the beef first. It adds flavor and creates a richer sauce.
- Don’t rush it! Cooking on low for 7-8 hours allows the tough fibers to break down. If short on time, high heat for 4-5 hours can still give good results but might not be as tender.
- Let the meat rest after cooking. This helps it absorb juices before shredding. Stir it back into the sauce for the best flavor!
Enjoy your cooking! This dish warms up well, making it a favorite for leftovers. Serve it with crusty bread for a complete meal!
Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 cup beef broth
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh basil or parsley, chopped for garnish
- Grated Parmesan cheese, for serving
- Pasta of your choice (such as pappardelle or rigatoni), for serving
How Much Time Will You Need?
This delicious Slow Cooker Beef Ragu requires about 15 minutes of prep time. Then, simply let it cook for 7-8 hours on low or 4-5 hours on high. The long cooking time ensures the beef becomes wonderfully tender and full of flavor!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a skillet over medium-high heat. Season the beef chunks with salt and pepper. Add the beef to the skillet and brown it on all sides for about 3-4 minutes per side. This step locks in all those delicious flavors. Once done, transfer the browned beef to your slow cooker.
2. Softening the Veggies:
In the same skillet, add the chopped onions, carrots, and celery. Sauté them for about 5 minutes until they start to soften. Next, add the minced garlic and cook for another minute, just until fragrant. This will give your ragu a wonderful aroma!
3. Building Flavor:
After the veggies are softened, stir in the tomato paste. Cook this mixture for about 2 minutes to deepen the flavors, making it richer and more concentrated.
4. Adding Liquid:
Pour in the red wine (if using) and allow it to simmer for about 2-3 minutes, just long enough to reduce slightly. This step enhances the overall flavor of the ragu!
5. Mixing It All Together:
Now, transfer the vegetable mixture to the slow cooker along with the beef. Add the crushed tomatoes, beef broth, oregano, basil, thyme, and red pepper flakes. Stir everything well to combine all those lovely ingredients.
6. Cooking:
Cover the slow cooker and let it cook on low for 7-8 hours, or on high for 4-5 hours. The goal is for the beef to become very tender and easily shreds with a fork.
7. Shredding the Beef:
Once the beef is cooked, remove it from the slow cooker and shred it with two forks. This gives the ragu that rustic texture. Return the shredded beef to the sauce and give it a good stir to mix everything together.
8. Serving Time:
Serve the rich and hearty beef ragu over your favorite cooked pasta. Top with chopped fresh basil or parsley and a generous sprinkle of grated Parmesan cheese. Enjoy your cozy and comforting meal!
This recipe is perfect for family dinners or meal prep, and the flavors just get better! Happy cooking!
FAQ for Slow Cooker Beef Ragu
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for its tenderness after slow cooking, you can also use brisket or stew meat. Just be sure to adjust the cooking time if necessary, as different cuts can vary in how long they take to become tender.
What Can I Substitute for Red Wine?
If you’d prefer to avoid wine, you can simply use additional beef broth or even grape juice as a substitute. This will still give you a complementary depth of flavor without the alcohol!
How Do I Store Leftovers?
Leftover beef ragu can be stored in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months. Just reheat it gently on the stove or in the microwave when you’re ready to enjoy it again!
Can I Make This Ragu Ahead of Time?
Yes! You can make the ragu a day ahead. Just allow it to cool completely before storing it in the fridge. Reheat on the stove, adding a splash of beef broth or water if it seems too thick when reheating. Enjoy the flavors that have melded overnight!
