Why Make This Recipe

Slow cooking is a fantastic way to make tough cuts of meat tender and flavorful. The Sunday Slow Cooker Beef Ragu is a warm and comforting dish that fills your home with delicious aromas. It’s simple to prepare and allows you to spend more time with your family while the slow cooker does the work. By using quality ingredients and a bit of patience, you’ll create a hearty ragu that pairs beautifully with your favorite pasta.

How to Make Sunday Slow Cooker Beef Ragu

Ingredients

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 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
1/4 cup (60ml) tomato paste
1 cup (240ml) dry red wine (such as Merlot, Cabernet Sauvignon, or Chianti)
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)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper (or to taste)
Optional: Pinch of red pepper flakes for a hint of spice
For serving: Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent), fresh Parmesan cheese (grated or shaved), fresh basil or parsley (chopped)

Directions

Pat the beef chuck cubes dry with paper towels. Season generously with about 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Heat olive oil in a large skillet over medium-high heat. Add half of the beef cubes in a single layer, searing on all sides until deeply browned, about 2-3 minutes per side. Remove and set aside. Repeat with the remaining beef.
Reduce heat to medium. Add chopped onion, carrots, and celery to the same skillet. If there isn’t enough fat, add another teaspoon of olive oil. Sauté for 8-10 minutes, until softened and onion is translucent.
Add minced garlic and optional red pepper flakes, cooking for an additional 1-2 minutes.
Stir in tomato paste and cook for 2-3 minutes. Pour in red wine to deglaze the pan, scraping up any browned bits. Let simmer for 3-5 minutes to reduce.
Transfer the vegetable mixture to your slow cooker. Add seared beef on top. Pour in crushed tomatoes, diced tomatoes (with juice), and beef broth. Add bay leaves, oregano, thyme, and rosemary. Stir gently to combine.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until beef is tender.
Once cooked, remove the beef chunks, shred them with two forks, and discard any excess fat or gristle. Return the shredded beef to the slow cooker and mix it into the sauce. Adjust seasonings to taste.
Allow the ragu to rest for 15-30 minutes before serving for the best flavor. Serve over your favorite pasta, garnished with freshly grated Parmesan cheese and basil or parsley.

How to Serve Sunday Slow Cooker Beef Ragu

Serve your beef ragu hot over a bed of pasta like pappardelle, tagliatelle, or rigatoni. Top it generously with freshly grated Parmesan cheese and a sprinkle of fresh herbs like basil or parsley. This dish pairs well with a side salad and crusty bread for soaking up the delicious sauce.

How to Store Sunday Slow Cooker Beef Ragu

You can store leftover beef ragu in an airtight container in the refrigerator for up to 3-4 days. If you’d like to keep it longer, you can freeze it. Allow the ragu to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Tips to Make Sunday Slow Cooker Beef Ragu

Searing the meat: Don’t skip the searing step; it adds great depth of flavor to the ragu.
Quality ingredients: Use good quality tomatoes and wine for the best results.
Adjusting thickness: If the sauce is too thick, add a little beef broth or pasta water to loosen it. If too thin, cook with the lid off on high for a bit.

Variation

You can add vegetables like bell peppers or mushrooms for added flavor and nutrients. You can also use different herbs, like parsley or sage, to change up the flavor profile. For a spicy kick, consider adding diced jalapeños or additional red pepper flakes.

FAQs

Can I use a different cut of beef?
Yes, you can use other cuts such as beef shoulder or brisket, but chuck roast is recommended for its tenderness after slow cooking.
Can I use a non-alcoholic substitute for wine?
Yes, you can use additional beef broth or a mixture of broth and a splash of vinegar for acidity.
Is this recipe gluten-free?
Yes, as long as you serve it with gluten-free pasta, the ragu itself is gluten-free. Always check labels for packaged ingredients.

Sunday Slow Cooker Beef Ragu