This Easy Slow Cooker Beef Ragu is a cozy dish that brings rich flavors and tender meat right to your table. Just toss the beef, tomatoes, and spices in the slow cooker and let it do its magic!
I love serving this tasty ragu over pasta or rice to soak up all that delicious sauce. It’s a family favorite, and the best part? It practically cooks itself while I relax!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking as it becomes tender over low heat. If you’re looking for a leaner option, try a brisket or round roast, although they may require less cooking time.
Tomatoes: Crushed tomatoes provide the base for the sauce. You can swap it for diced tomatoes if you prefer a chunkier texture, or use tomato sauce for a smoother blend.
Red Wine: While optional, red wine adds depth to the flavor. If you don’t have any, simply omit it or use more broth instead. For a non-alcoholic version, replace with an equal amount of beef broth, or even grape juice mixed with a bit of vinegar.
Vegetables: The mix of carrots, celery, and onion (the “mirepoix”) gives great flavor. Feel free to add bell peppers or mushrooms if you want to incorporate more veggies.
How Do I Achieve a Rich Flavor in My Ragu?
To get a rich and deep flavor in your ragu, properly sear the beef. Browning the meat creates a lovely crust and adds lots of flavor! Don’t rush this step—it’s worth it!
- Season the beef well with salt and pepper.
- Heat the oil in a skillet until hot, then add the beef chunks. Sear until brown on all sides, about 3-4 minutes each.
- Don’t overcrowd the pan; work in batches if necessary.
After searing, don’t forget to sauté your vegetables until softened. This caramelization adds another layer of deliciousness to your ragu!
Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Beef Ragu:
- 2 pounds (900g) beef chuck roast, cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup beef broth
- 1/4 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Garnish and Serving:
- Fresh parsley or basil, chopped
- Grated Parmesan cheese
- Pasta or polenta, for serving
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and cooks for 7-8 hours on low or 4-5 hours on high in a slow cooker. This means in total, you’re looking at approximately 7.5 to 8.5 hours to enjoy this warm, comforting meal!
Step-by-Step Instructions:
1. Sear the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season the beef chunks generously with salt and pepper. Once the oil is hot, add the beef chunks to the skillet. Sear them on all sides until they are nicely browned (about 3-4 minutes per side). After searing, transfer the browned beef to your slow cooker. This step adds great flavor to the ragu!
2. Sauté the Vegetables:
In the same skillet, add the finely chopped onion, diced carrots, and celery. Cook them for about 5 minutes until they’re softened. Then, add the minced garlic and cook for another minute until it becomes fragrant. This combination creates a wonderful base for your sauce!
3. Make the Sauce:
Stir in the tomato paste and let it cook for 1-2 minutes. Then, add the crushed tomatoes, beef broth, and red wine (if using). Mix in the dried oregano, basil, thyme, red pepper flakes, and additional salt and pepper to taste. Give everything a good stir to combine all the flavors.
4. Combine Everything:
Pour the tomato mixture over the seared beef in the slow cooker. Make sure all the beef is covered with the sauce for the best flavor!
5. Cook the Ragu:
Cover the slow cooker and let it cook on low for 7-8 hours or high for 4-5 hours. The beef is ready when it’s very tender and easily shredded with a fork.
6. Shred the Beef:
Once the cooking time is done, remove the beef chunks from the slow cooker. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef back to the slow cooker and stir it into the sauce to combine everything together.
7. Serve and Enjoy:
Serve the hearty beef ragu over cooked pasta or creamy polenta for a delightful meal. Garnish with fresh parsley or basil, and sprinkle with grated Parmesan cheese for that extra touch of flavor. Enjoy your tender, flavorful beef ragu!
Frequently Asked Questions
Can I Use a Different Cut of Beef?
Yes! While beef chuck roast is perfect for slow cooking due to its tenderness, you can substitute it with brisket or round roast. Just be mindful that different cuts may affect cooking times, so adjust accordingly to ensure the beef is tender.
How Can I Make This Dish Gluten-Free?
To make this beef ragu gluten-free, simply ensure that the beef broth and any other packaged ingredients, like mustard or sauces, are certified gluten-free. You can also serve the ragu over gluten-free pasta or zucchini noodles for a delicious low-carb option!
Can I Prepare This Recipe in Advance?
Absolutely! You can prepare the ragu a day ahead and store it in the refrigerator once cooled. Just reheat it gently on the stove or in the microwave before serving, adding a little extra beef broth if it thickens up too much.
How Should I Store Leftovers?
Store any leftover beef ragu in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove or in the microwave.
