This Easy Slow Cooker Beef Ragu is tasty and comforting, perfect for cozy nights. With tender beef, rich sauce, and just a hint of spice, it brings smiles to the dinner table.
It’s a breeze to make! Just toss everything in the slow cooker and let it do the magic. I love serving it over pasta for a warm, filling meal—who can resist that?
Key Ingredients & Substitutions
Beef Chuck Roast: This cut gives you tender meat with rich flavor after cooking. If you’re looking for a healthier option, you can use lean cuts like sirloin, but cooking times may vary.
Olive Oil: This is great for browning the meat and building flavor. You can substitute with vegetable oil, but I find olive oil adds a nice touch to the dish.
Onion, Carrots, and Celery: These veggies form a flavorful base. If you’re short on time, frozen mirepoix (a mix of these vegetables) works well too!
Red Wine: While optional, it deepens the flavor. If you prefer not to use wine, you can substitute with an additional half cup of beef broth or grape juice for sweetness.
Crushed Tomatoes: Essential for a rich, hearty sauce. If you can’t find crushed tomatoes, diced tomatoes can work. Just blend them for a smoother texture.
What’s the Best Way to Brown the Beef for Maximum Flavor?
Browning the meat adds depth and helps build layers of flavor in your ragu. Here’s how to do it right:
- Heat your skillet well before adding oil—it should shimmer but not smoke.
- Don’t overcrowd the pan; brown in batches if needed to ensure even cooking.
- Let the beef sear without moving it around too much. Aim for a nice crust on all sides, about 3-4 minutes each.
- After browning, don’t forget to scrape the pan with the wine to lift those flavorful bits attached to the bottom; they add extra depth to your dish.
Easy 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
- 1/2 cup dry red wine (optional)
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh basil or parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
- Pasta or polenta, for serving
How Much Time Will You Need?
This Easy Slow Cooker Beef Ragu requires about 15 minutes of prep time. Cooking will take 7-8 hours on low or 4-5 hours on high in the slow cooker. Plan ahead for a delicious meal that practically cooks itself!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Once it’s hot, add the beef chunks and brown them on all sides, which should take about 3-4 minutes per side. Once browned, transfer the beef to your slow cooker.
2. Sauté the Vegetables:
In the same skillet, add your chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. After that, add the minced garlic, cooking for another minute or until it becomes fragrant.
3. Deglaze the Pan:
Pour in the optional red wine to deglaze the pan. Make sure to scrape up any delicious browned bits stuck to the bottom. Allow this to cook for about 2-3 minutes until slightly reduced.
4. Combine in the Slow Cooker:
Transfer the vegetable mixture from the skillet into the slow cooker with the beef. Stir to combine everything.
5. Add the Rest of the Ingredients:
Now, add the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, and crushed red pepper flakes (if using) into the slow cooker. Give everything a good stir and season with salt and pepper to taste.
6. Set the Slow Cooker:
Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours. You know it’s done when the beef is super tender and can be easily shredded.
7. Shred the Beef:
Once cooked, carefully remove the beef chunks from the slow cooker and use two forks to shred it. Return the shredded beef back to the sauce and give it a stir to mix everything well.
8. Serve and Enjoy:
Serve the rich beef ragu over cooked pasta or creamy polenta. Don’t forget to garnish with fresh basil or parsley and a sprinkle of grated Parmesan cheese for that perfect finishing touch!
Enjoy your hearty and flavorful slow cooker beef ragu!
FAQ for Easy 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 use cuts like brisket or sirloin. Just note that cooking times may differ—sirloin will cook faster than chuck.
Can I Make This Recipe Without Wine?
Yes, you can omit the wine if you prefer! Simply substitute it with an extra 1/2 cup of beef broth or vegetable broth to maintain the liquid balance in the recipe.
How Long Can I Store Leftovers?
Leftover beef ragu can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in portions for up to 3 months. Just thaw it in the fridge overnight before reheating!
What Can I Serve with Beef Ragu Besides Pasta?
In addition to pasta, beef ragu pairs beautifully with creamy polenta or mashed potatoes. You could also serve it with crusty bread to soak up the delicious sauce—yum!
