This Easy Slow Cooker Beef Ragu is a wonderful dish that simmer perfectly all day long. Juicy beef cooked with tomatoes, herbs, and spices creates a tasty sauce that makes everyone smile!
What I love most? You can just toss everything in the slow cooker, and it’s all ready to serve by dinner. It smells amazing while cooking—I might just camp in the kitchen! 😂
Key Ingredients & Substitutions
Beef Chuck Roast: This cut gives the best flavor because it has more marbling. If you can’t find chuck roast, you could use brisket or round roast instead, but keep in mind that they may not be as tender.
Onion & Garlic: These two really build the flavor base. You can use shallots if you want a milder taste. Fresh garlic is better, but garlic powder can work in a pinch—just use about 1 teaspoon.
Crushed Tomatoes: A great base for the ragu! If you prefer a little extra sweetness, use canned diced tomatoes instead. San Marzano tomatoes are fantastic if you want that extra special touch.
Red Wine: This adds depth. If you’d rather not use wine, consider beef broth or even balsamic vinegar for a similar flavor, but use less as it can be quite strong.
Herbs: Oregano and basil are classic! If you have fresh herbs, use those instead—they’ll add amazing freshness. Just double the amount since fresh herbs are less potent.
How Do I Get the Beef Extra Tender?
The key to tender beef in your ragu is low and slow cooking. Here’s how to do it right:
- Start by seasoning the beef well with salt and pepper for flavor.
- Brown it in hot olive oil to seal in juices, but don’t rush this step—it adds delicious flavors!
- Use low heat for a long cooking time; this breaks down the collagen in the meat, making it fork-tender.
- Check for tenderness around the 7-hour mark on low or 4 hours on high, but it’s okay to let it go longer if you’re busy.
Once cooked, shred the beef right in the sauce for blending the flavors perfectly. Enjoy the wonderful aromas while it cooks, and you’ll be rewarded with a hearty meal!
Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Beef:
- 2 lbs (900g) beef chuck roast, cut into large chunks
For the Sauce:
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cans (14 oz each) crushed tomatoes
- 1/2 cup tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For Serving:
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta or polenta, to serve
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and then cooks for 7 to 8 hours on low (or 4 to 5 hours on high) in your slow cooker. So, it’s a great dish to start in the morning and come home to a delightful dinner!
Step-by-Step Instructions:
1. Season the Beef:
Generously sprinkle salt and pepper over the beef chunks. This adds essential flavor to the meat.
2. Brown the Beef:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef chunks and brown them on all sides, approximately 3-4 minutes per side. This step helps lock in the flavor. After browning, transfer the beef to the slow cooker.
3. Sauté the Aromatics:
Using the same skillet, add the chopped onion. Sauté for about 5 minutes, or until the onion becomes soft and translucent. Next, add the minced garlic and let it cook for an additional minute until fragrant.
4. Combine the Ingredients:
Stir in the tomato paste and let it cook for about 2 minutes. Then pour in the beef broth and, if you’re using it, the red wine. Make sure to scrape the bottom of the skillet to lift any flavorful browned bits.
5. Add to Slow Cooker:
Transfer the mixture of onion, garlic, and liquid into the slow cooker with the beef. Next, pour in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, and bay leaves. Stir everything together to combine well.
6. Slow Cook:
Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours. The beef should be very tender and fall apart easily with a fork.
7. Finalize the Dish:
Once done, take out the bay leaves and use two forks to shred the beef in the sauce. Give everything a good stir to mix well. Taste and adjust the seasoning with salt and pepper as required.
8. Serve and Enjoy:
Serve the warm beef ragu over your favorite pasta or soft polenta. Don’t forget to garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese for an extra touch of flavor!
Enjoy your comforting, flavorful, and effortless slow cooker beef ragu dinner!
FAQ About Easy Slow Cooker Beef Ragu
Can I Use a Different Cut of Beef?
Absolutely! While chuck roast is ideal for its tenderness and flavor, you can substitute brisket or round roast. Just note that cooking times may vary slightly, so check for tenderness as it cooks.
What Should I Serve with Beef Ragu?
This ragu pairs wonderfully with pasta, polenta, or even mashed potatoes. You can also serve it over a bed of rice or with crusty bread to soak up the delicious sauce!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the ragu a day in advance. Just let it cool, then refrigerate in an airtight container. When you’re ready to serve, reheat it on the stovetop or in the microwave until warmed through!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, transfer cooled ragu to a freezer-safe container and it should keep well for up to 3 months. Thaw in the fridge overnight before reheating.
