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Sunday Slow Cooker Beef Ragu Recipe

Sunday Slow Cooker Beef Ragu Recipe
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★★★★★

5.1 from 23 reviews

A hearty and flavorful Sunday Slow Cooker Beef Ragu made with tender beef chuck roast, aromatic vegetables, rich tomatoes, and slow-simmered to perfection. This comforting Italian-inspired dish is perfect for a weekend meal served over your favorite pasta and topped with fresh Parmesan and herbs.

Ingredients

Scale

Beef and Meat Preparation

  • 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (plus additional 1/2 teaspoon for seasoning)
  • 1/2 teaspoon black pepper (plus additional 1/4 teaspoon for seasoning)

Vegetables and Aromatics

  • 1 large yellow onion, finely chopped (about 1.5 cups)
  • 2 large carrots, peeled and finely chopped (about 1 cup)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 4–6 cloves garlic, minced

Sauces and Liquids

  • 1/4 cup (60ml) tomato paste
  • 1 cup (240ml) dry red wine (Merlot, Cabernet Sauvignon, or Chianti recommended)
  • 1 (28-ounce / 794g) can crushed San Marzano tomatoes (or good quality crushed tomatoes)
  • 1 (14.5-ounce / 411g) can diced tomatoes, undrained
  • 1 cup (240ml) beef broth (low sodium preferred)

Herbs and Spices

  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
  • Optional: Pinch of red pepper flakes for a hint of spice

To Serve

  • Cooked pasta (pappardelle, tagliatelle, or rigatoni recommended)
  • Fresh Parmesan cheese, grated or shaved
  • Fresh basil or parsley, chopped

Instructions

  1. Prepare the Beef: Pat the beef chuck cubes dry with paper towels. Season generously with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to build flavor in the meat.
  2. Sear the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add half the beef cubes without crowding and brown on all sides, about 2-3 minutes per side, then remove and repeat with the remaining beef cubes. This step develops the deep, rich flavor through browning.
  3. Sauté Aromatics: Reduce heat to medium and add chopped onion, carrots, and celery to the skillet. If needed, add 1 teaspoon more olive oil. Cook for 8-10 minutes until vegetables soften and onions become translucent. Add minced garlic and optional red pepper flakes and cook 1-2 more minutes until fragrant, careful not to burn the garlic.
  4. Build the Sauce Base: Stir in tomato paste and cook for 2-3 minutes, stirring constantly to deepen the tomato flavor and remove rawness.
  5. Deglaze the Pan: Pour in the red wine and scrape up all browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by half over 3-5 minutes to concentrate flavor and cook off alcohol.
  6. Transfer to Slow Cooker: Move the sautéed vegetable mixture to a 6-quart or larger slow cooker insert. Layer the seared beef cubes on top of the vegetables.
  7. Add Remaining Ingredients: Pour crushed tomatoes, diced tomatoes with juice, and beef broth over the beef and vegetables. Add bay leaves, oregano, thyme, rosemary, and stir gently to combine.
  8. Slow Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the beef is fork-tender and shreddable.
  9. Shred the Beef: Remove beef chunks from the slow cooker and shred with two forks on a cutting board, discarding any large fat or gristle pieces. Remove bay leaves and rosemary sprig from sauce.
  10. Finish the Ragu: Return shredded beef to the slow cooker and stir into the sauce. Adjust seasoning with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. If the sauce is too thick, add beef broth or hot pasta water; if too thin, cook uncovered on HIGH for 20-30 minutes or thicken with cornstarch slurry if necessary.
  11. Rest the Ragu (Optional): Turn off the slow cooker, cover, and let the ragu rest for 15-30 minutes to enhance flavors.
  12. Serve: Ladle hot beef ragu over cooked pappardelle, tagliatelle, or rigatoni pasta. Garnish with freshly grated or shaved Parmesan and chopped fresh basil or parsley.

Notes

  • Choosing a well-marbled beef chuck roast ensures tenderness and flavor.
  • Searing the beef is essential for developing rich flavor through caramelization.
  • Use good quality San Marzano crushed tomatoes for authentic, rich tomato flavor.
  • Red wine adds depth but can be omitted or substituted with extra beef broth if preferred.
  • Adjust cooking time according to your slow cooker model; beef should be tender enough to shred easily.
  • Ragu can be made a day ahead; it tastes even better after resting and reheating.
  • Serve with a sturdy pasta like pappardelle or rigatoni to hold the chunky sauce well.

Nutrition

Keywords: slow cooker beef ragu, Sunday beef ragu, Italian beef ragu, slow cooked beef sauce, beef chuck ragu, slow cooker Italian recipe

Find it online: https://platedbyemma.com/sunday-slow-cooker-beef-ragu-recipe/