This Slow Cooker Beef Ragu is a hearty and tasty dish that practically cooks itself! Tender beef, rich tomatoes, and plenty of herbs come together for a meal everyone will love.
I love tossing everything in the slow cooker and letting it do its magic. The smell wafting through the house makes me feel like a gourmet chef! Serve it over pasta for pure comfort.
Key Ingredients & Substitutions
Beef Chuck Roast: This cut of meat is perfect for slow cooking since it becomes tender and flavorful. If you’re looking for a leaner option, you can use sirloin, but it may need less cooking time.
Canned Crushed Tomatoes: These provide the base for your sauce. If fresh tomatoes are available, you can substitute them, but make sure to peel and crush them first.
Red Wine: It adds depth to the flavor. If you’re avoiding alcohol, simply use additional beef broth or even grape juice for a similar sweetness.
Vegetables: Onion, carrot, and celery are classic here. Feel free to sneak in some bell peppers or mushrooms depending on what you have on hand!
How Do I Ensure My Beef Stays Tender?
The key to tender beef is low and slow cooking! The slow cooker does a great job of breaking down tough cuts over time. Follow these tips:
- Before adding it to the slow cooker, brown the beef in a skillet. This step enhances the flavor.
- Don’t rush the cooking process—stick to the recommended times for low or high settings.
- Once it’s done, shred the beef with two forks in the sauce. This helps it absorb even more flavor!
With these insights, you’ll create a delicious beef ragu that your family will love! Enjoy!
How to Make Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Ragu:
- 2 pounds beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (14 oz each) crushed tomatoes
- 1/2 cup dry red wine (optional)
- 1/4 cup tomato paste
- 1 cup beef broth
- 1 carrot, finely grated
- 1 celery stalk, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For Serving:
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta of choice (e.g., pappardelle or rigatoni)
How Much Time Will You Need?
This delicious slow cooker beef ragu takes about 15 minutes to prep and 7-8 hours to cook on low (or 4-5 hours on high). So, you can set it and forget it, then enjoy a tasty meal later in the day!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper, then brown them on all sides for about 3-4 minutes per side. Once browned, transfer the beef to your slow cooker. This step helps lock in the flavor!
2. Cook the Vegetables:
In the same skillet, add the chopped onion, grated carrot, and chopped celery. Sauté until they’re softened, approximately 5 minutes. Then, stir in the minced garlic and cook for another minute until it smells amazing!
3. Add Tomato Paste and Deglaze:
Stir in the tomato paste and cook for 2 minutes. Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits stuck to the bottom. Let it simmer for about 3 minutes to reduce slightly.
4. Combine Everything in the Slow Cooker:
Transfer the vegetable and tomato mixture to the slow cooker over the beef. Add the crushed tomatoes, beef broth, oregano, basil, and crushed red pepper flakes (if you like a hint of spice). Give it all a gentle stir to combine. Taste and adjust salt and pepper as needed.
5. Slow Cook:
Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender and fall apart easily when it’s done.
6. Shred the Beef:
When you’re about 30 minutes away from serving, shred the beef in the slow cooker using two forks. Stir it into the sauce for extra flavor.
7. Serve and Enjoy:
Spoon the rich beef ragu over your favorite cooked pasta. Top it off with chopped fresh basil or parsley and a generous sprinkle of grated Parmesan cheese. Dig in and enjoy your comforting meal!
This Slow Cooker Beef Ragu is a perfect dish for easy dinners and will surely become a family favorite!
Frequently Asked Questions about Slow Cooker Beef Ragu
Can I Use Other Cuts of Beef?
Yes, you can! While beef chuck is ideal due to its tenderness after cooking, other cuts like brisket or short ribs can work too. Just remember that cooking times may vary slightly depending on the cut.
How Can I Make This Recipe Gluten-Free?
To make your beef ragu gluten-free, simply replace regular pasta with gluten-free pasta and ensure the beef broth is also labeled gluten-free. Most ingredients in this recipe are naturally gluten-free!
Can I Prepare This Ragu in Advance?
Absolutely! You can make the ragu a day ahead and store it in the fridge. Just reheat it on the stovetop or in the microwave before serving. The flavors may actually improve after a day in the fridge!
How Should I Store Leftovers?
Store any leftover beef ragu in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
