Sunday Slow Cooker Beef Ragu Recipe

There’s something utterly comforting about a pot of beef ragu simmering away in the slow cooker, filling your home with the warm, inviting aroma of garlic, herbs, and wine. Every Sunday, my kitchen transforms into a sanctuary where patience and love collide, crafting a dish that feels like a warm hug on a plate. This beef ragu isn’t just a meal; it’s an experience, a tradition, and a cherished recipe that has woven itself into my family’s fabric over the years.

What Makes This Recipe Special

You might wonder why you should take the time to make this particular beef ragu. Well, this isn’t just any ragu; it’s a symphony of flavors that dances on your palate. The beef chuck roast becomes incredibly tender, effortlessly shredding at the touch of a fork, while the vegetables create a beautiful, rich base that enhances each bite. The balance of red wine and tomatoes introduces a luscious depth, and that hint of rosemary and oregano turns this dish into a comforting masterpiece. Plus, it’s practically a set-it-and-forget-it recipe! You can go about your day, and when dinner time rolls around, you’ll be met with the hearty satisfaction of a home-cooked meal that feels like a feast.

Gather These Ingredients

Let’s gather everything you’ll need for this powerhouse dish:

• Beef Chuck Roast: About 2.5 to 3 lbs, trimmed and cut into 2-inch cubes. This is the star; a well-marbled chuck roast breaks down beautifully during cooking.

• Olive Oil: Two tablespoons to sear the beef and sauté the veggies. A good olive oil can elevate the entire dish.

• Yellow Onion: One large onion, finely chopped. This aromatic addition lays the groundwork for flavor.

• Carrots and Celery: Two large carrots and two celery stalks, finely chopped. This classic combination, known as "soffritto," brings sweetness and depth.

• Garlic: Four to six cloves, minced. Garlic is always the heart of good cooking—don’t skimp on it!

• Tomato Paste: A quarter cup to provide richness and intensity.

• Dry Red Wine: One cup, something nice like a Merlot or Chianti will do. Cooking with wine adds layers of flavor.

• Crushed and Diced Tomatoes: One 28-ounce can of crushed San Marzano tomatoes and one 14.5-ounce can of diced tomatoes, undrained. These will create that luscious sauce.

• Beef Broth: A cup of low-sodium beef broth for balance—this keeps the saltiness in check.

• Herbs and Spices: Two bay leaves, one teaspoon each of dried oregano and thyme, and half a teaspoon of dried rosemary (or a sprig of fresh). These are your aromatic friends!

• Kosher Salt and Black Pepper: For seasoning—trust your taste buds here.

• Optional Red Pepper Flakes: Just a pinch if you fancy a little kick.

• For Serving: Cooked pasta (like pappardelle or rigatoni), grated or shaved Parmesan cheese, and chopped fresh basil or parsley for garnish.

How This Recipe Comes Together

1. Prepare the Beef: First, pat your beef cubes dry with paper towels. This is not just a housekeeping step; it ensures a perfect sear. Generously season them with about 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper.

2. Sear the Beef: Heat olive oil in a heavy skillet over medium-high heat. Once shimmering, add half of the beef cubes, searing until browned, about 2-3 minutes per side. Remove the seared beef and repeat until all cubes are browned. This Maillard reaction creates that sought-after flavor!

3. Sauté the Vegetables: Reduce the heat to medium and toss in onions, carrots, and celery. If your pan seems dry, add a splash more olive oil. Sauté for about 8-10 minutes until softened, then add the minced garlic and optional red pepper flakes. Cook for another minute until fragrant.

4. Add the Tomato Paste: Stir in the tomato paste, cooking it for a couple of minutes to deepen its flavor.

5. Deglaze with Red Wine: Pour in the red wine and scrape the flavorful browned bits stuck to the skillet. Let it simmer for 3-5 minutes until reduced by half—a pro tip for intensity!

6. Combine for Slow Cooking: Transfer the vegetable mixture to your slow cooker’s insert. Add the seared beef on top. Pour in your crushed and diced tomatoes (juice and all) along with the beef broth.

7. Season and Cook: Toss in bay leaves, oregano, thyme, and crushed rosemary, then give it a gentle stir. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The goal is melt-in-your-mouth tender beef!

8. Shred and Serve: When the time’s up, fish out the beef, shred it into delicious pieces, and stir it back into the ragu. Adjust seasonings to taste—don’t shy away from that last round of salt and pepper. If it’s too thick, splash in some more beef broth. If it’s thin, remove the lid and let it cook down for an extra 20-30 minutes.

9. Rest and Relish: For the best flavor, give it a little time to meld—15-30 minutes on ‘keep warm’ is ideal.

Best Way to Enjoy It

Serve your glorious ragu over your favorite pasta. I adore creamy pappardelle or ridged rigatoni—they capture the sauce beautifully. Don’t forget to generously sprinkle with freshly grated Parmesan cheese and a handful of bright basil or parsley for that pop of freshness. You can always serve with a crisp green salad or garlic bread to make it a cozy Italian feast.

Keeping Leftovers Fresh

If you happen to have any leftovers (and that’s a big “if”!), let them cool completely before transferring to an airtight container. This ragu will keep in the fridge for 3-4 days. Just reheat gently on the stovetop or in the microwave.

For those clever enough to double the recipe, you can freeze portions in freezer-safe bags. It’ll happily last for up to 3 months. Just be sure to label them!

Pro Chef Tips

• Searing is Key: Make sure to give the beef room in the pan while searing. Overcrowding creates steam, which means you miss out on that beautiful browning.
• Patience Pays Off: The longer the ragu simmers, the better it gets. If you find the time, let it rest longer.
• Herbs Matter: Fresh herbs add a brighter flavor at the end, while dried ones yield richness during cooking.

Creative Twists

Feeling adventurous? Switch up the protein by using pork shoulder or even a mix of meats for added depth. For a lighter option, try swapping beef for mushrooms—just make sure to adjust cooking times since they’ll take less time. Add a splash of balsamic vinegar at the end for an interesting twist that brings an extra layer of complexity!

Common Questions

• What can I serve alongside this ragu? A side salad with a light vinaigrette or crusty garlic bread makes perfect companions.
• Can I make this ragu ahead of time? Absolutely! It can be made a day or two in advance, and the flavors develop even further.
• What wine should I serve? Pair it with the same type of wine you used for cooking—a rich red like a Chianti or Cabernet will complement beautifully.
• Is this recipe gluten-free? Try over zucchini noodles or gluten-free pasta to keep it celiac-friendly!
• Can I adjust the heat level? Of course! Omit the red pepper flakes or substitute them with milder spices for a gentler flavor.

This beef ragu is more than just a recipe; it’s an ode to cozy weekends, flavorful family gatherings, and delightful leftovers. So, roll up your sleeves and give it a whirl. I can’t wait to hear how yours turns out! Remember, cooking is all about sharing joy, so feel free to play around, make it your own, and relish every delicious bite. Happy cooking!

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Sunday Slow Cooker Beef Ragu Recipe

Cooking Method: Simmering, Slow Cooker Recipes Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food High Protein Non Vegetarian Slow Cooker Recipes W Weeknight

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 68 hrs

Cooking Temp: LOW  C Servings: 6 Estimated Cost: $ 20 Calories: 600

Best Season: Winter

Description

This beef ragu is a symphony of flavors with tender beef chuck roast, aromatic vegetables, red wine, and a blend of herbs, all simmered slowly to perfection.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2.5 to 3 lbs Beef Chuck Roast (trimmed and cut into 2-inch cubes)
• 2 tbsp Olive Oil (for searing the beef)
• 1 large Yellow Onion (finely chopped)
• 2 large Carrots (finely chopped)
• 2 stalks Celery (finely chopped)
• 4 to 6 cloves Garlic (minced)
• ¹⁄₄ cup Tomato Paste
• 1 cup Dry Red Wine (such as Merlot or Chianti)
• 1 28-ounce can Crushed San Marzano Tomatoes (and 1 can of diced tomatoes)
• 1 cup Beef Broth (low-sodium)
• 2 leaves Bay Leaves
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• ¹⁄₂ tsp Dried Rosemary
• to taste Kosher Salt and Black Pepper
• pinch Red Pepper Flakes (optional)
• for serving Cooked Pasta (such as pappardelle or rigatoni)
• to taste Grated or Shaved Parmesan Cheese
• for garnish Chopped Fresh Basil or Parsley

Instructions

Preparation Steps

1. Prepare the Beef

   Pat the beef cubes dry with paper towels, season with salt and pepper.
   Mark as complete

2. Sear the Beef

   Heat olive oil in a skillet over medium-high heat and sear the beef cubes until browned.
   Repeat in batches for best results.
   Mark as complete

3. Sauté the Vegetables

   Sauté onions, carrots, and celery in the same skillet and then add minced garlic.
   Mark as complete

4. Add Tomato Paste

   Stir in tomato paste and cook for a couple of minutes.
   Mark as complete

5. Deglaze with Red Wine

   Pour in red wine and scrape the skillet to mix in the browned bits, simmer until reduced.
   Mark as complete

6. Combine for Slow Cooking

   Transfer vegetables to slow cooker, add beef, tomatoes, and beef broth.
   Mark as complete

7. Season and Cook

   Add bay leaves and herbs, stir, cover, and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
   Mark as complete

8. Shred and Serve

   Once cooked, shred the beef and stir back into the ragu, adjusting seasonings to taste.
   Mark as complete

9. Rest and Relish

   Let the ragu sit on 'keep warm' for 15-30 minutes before serving.
   This enhances flavor.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 600kcal

% Daily Value *

Total Fat 30g47%

Saturated Fat 10g50%

Trans Fat 1g

Cholesterol 100mg34%

Sodium 800mg34%

Potassium 800mg23%

Total Carbohydrate 45g15%

Dietary Fiber 5g20%

Sugars 10g

Protein 40g80%

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Vitamin A 200 IU

Vitamin C 10 mg

Calcium 50 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is perfect for cozy weekends and leftovers can be frozen for up to 3 months.

Keywords: beef ragu, slow cooker, pasta, Italian cuisine