This Easy Slow Cooker Beef Ragu is a cozy dish that cooks itself while you go about your day! Rich, tender beef pairs perfectly with a tasty tomato sauce, making every bite a delight.
You’ll love how the meat practically falls apart thanks to the slow cooking! Serve it over pasta or with bread, and enjoy a warm meal that feels like a big hug. 😍
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it becomes tender and flavorful. If you can’t find chuck, brisket or beef round will work well too. Just keep in mind that the cooking time may vary a bit.
Olive Oil: A staple for cooking, but you can use vegetable or canola oil if that’s what you have on hand. It all helps in browning the meat and adding flavor.
Crushed Tomatoes: This gives the ragu its rich sauce. If you have fresh tomatoes, you can use about 2 pounds, but be sure to dice them well. Alternatively, use tomato sauce for a smoother texture.
Red Wine: It adds depth to the sauce, but if you prefer not to use it, just substitute with extra beef broth or some balsamic vinegar for a tangy kick.
Dried Herbs: Oregano and basil enhance the flavor. If you have fresh herbs, use them! Just double the amount for a fresher taste. Don’t like it spicy? Skip the red pepper flakes.
How Do I Get My Beef Ragu to Be Extra Tender?
The key to super tender beef is low and slow cooking! Here’s how to do it right:
- Start by browning the beef in batches to get a nice crust. This adds flavor!
- Don’t rush the cooking process. Cooking on low for 7-8 hours allows the beef fibers to break down beautifully.
- After cooking, let the beef rest for a few minutes before shredding. This helps retain moisture!
Follow these tips, and you’ll have a ragu that melts in your mouth! Enjoy your hearty meal.
Easy Slow Cooker Beef Ragu Recipe for Tender Flavor
Ingredients:
- 2 pounds (900g) beef chuck roast, cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, finely chopped
- 2 stalks celery, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup beef broth
- 1/2 cup dry red wine (optional)
- 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
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta of choice (pappardelle or rigatoni recommended)
Time Needed:
This delicious Slow Cooker Beef Ragu will take about 15 minutes to prepare, and then you can set it and forget it! Cook on low for 7-8 hours or high for 4 hours. So, gather your ingredients and let the slow cooker do all the hard work for you!
Step-by-Step Instructions:
1. Brown the Beef:
In a large skillet, heat the olive oil over medium-high heat. Add the beef chunks and brown all sides for about 5-7 minutes. Once browned, remove the beef and transfer it to your slow cooker. This step helps develop flavor in your ragu!
2. Sauté the Vegetables:
In the same skillet, add the finely chopped onion, carrot, and celery. Sauté them for about 5 minutes until they are softened. Then, add the minced garlic and cook for another minute until you can smell its wonderful aroma!
3. Add the Sauce Ingredients:
Stir in the tomato paste and let it cook for 1-2 minutes to deepen the flavor. Then, pour in the crushed tomatoes, beef broth, and red wine (if using). Stir everything together and let it simmer for 2-3 minutes. This makes your sauce rich and hearty!
4. Combine in the Slow Cooker:
Transfer the sauce mixture from the skillet into the slow cooker with the beef. Add in the oregano, basil, crushed red pepper flakes (if using), and season with salt and pepper to taste. Give it a good stir to combine all the flavors.
5. Let it Cook Away:
Cover your slow cooker and cook on low for 7-8 hours or on high for 4 hours. The longer, the better! You want the beef to be very tender and easy to shred.
6. Shred the Beef:
Once the cooking time is up, remove the beef from the slow cooker using tongs or a slotted spoon. Shred it using two forks and then return the shredded beef to the sauce in the slow cooker. Stir well to combine everything!
7. Final Touches and Serve:
Taste the meat sauce and adjust the seasoning as needed. When you’re ready to serve, ladle the beef ragu over cooked pasta. Top it off with a sprinkle of fresh parsley and some grated Parmesan cheese to elevate the flavors!
Enjoy your comforting, tender Slow Cooker Beef Ragu! It’s perfect for family dinners or weeknight meals, and it fills the house with a fantastic aroma!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck roast is ideal for its tenderness and flavor, cuts like brisket or beef round can work too. Just remember that cooking times might vary slightly, so check for tenderness as you go.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can simply add an extra 1/2 cup of beef broth or use a splash of balsamic vinegar for a bit of acidity and depth in flavor.
How Do I Store Leftovers?
Store any leftover beef ragu in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding a little water or broth if needed to reach your desired consistency.
Can I Make This Recipe Ahead of Time?
Yes, this ragu is perfect for meal prep! You can prepare everything a day ahead and then cook it in the slow cooker the next day. Just keep the ingredients in the fridge until you’re ready to cook!
