This Easy Slow Cooker Beef Ragu is a cozy, comforting dish that lets your slow cooker do all the work! With tender beef, tomatoes, and herbs, it’s full of rich flavors that warm your heart.
You’ll love how simple it is to make—just toss everything in the pot and walk away! Perfect over pasta or in a sandwich, you’ll find yourself making this again and again. Yum!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking, as it becomes tender and flavorful. If unavailable, you can use brisket or round roast instead. Just make sure they have a bit of fat to keep it juicy.
Onion: I prefer yellow onions for their sweetness when cooked. If you don’t have them, white onions work too, though they’re a bit sharper in flavor.
Garlic: Fresh garlic gives the best flavor, but you can substitute with garlic powder in a pinch. Use about 1/2 teaspoon of garlic powder for each clove.
Crushed Tomatoes and Tomato Paste: Both help create a rich sauce. If you only have diced tomatoes, that works too; just blend them for a smoother texture. You can increase the paste if you want a thicker sauce.
Red Wine: This adds depth of flavor, but you can omit it or use additional beef broth if you prefer not to use wine. If you’re looking for non-alcoholic options, grape juice can also work in a pinch!
How Do I Ensure My Beef Ragu Comes Out Tender?
The key to a fall-apart tender beef ragu is low and slow cooking. Here are some tips to get it just right:
- Always sear the beef before adding it to the slow cooker. This caramelizes the outside, adding a deeper flavor.
- Don’t rush the cooking time. Aim for the longer cooking option if possible; this allows the connective tissues to break down fully.
- Check the seasoning after shredding the beef back into the sauce. It’s easier to adjust flavors at this point.
Easy Slow Cooker Beef Ragu Recipe for Tender Flavor
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For Serving:
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta or polenta, for serving
How Much Time Will You Need?
This delicious beef ragu requires about 20 minutes of preparation time and then it will cook in your slow cooker for either 7-8 hours on low or 4-5 hours on high. The longer cooking time allows the flavors to meld beautifully and ensures the beef becomes wonderfully tender!
Step-by-Step Instructions:
1. Sear the Beef:
Heat the olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef in batches until browned on all sides, about 3-4 minutes per side. This step adds lots of delicious flavor. Once browned, transfer the beef to the slow cooker.
2. Cook the Aromatics:
In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for an additional minute until it’s fragrant. This will enhance the flavor of your ragu.
3. Deglaze the Pan:
Pour in the beef broth and red wine (if using), scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. This adds even more richness to the sauce.
4. Combine Ingredients in Slow Cooker:
Transfer the onion, garlic, and liquid mixture to the slow cooker with the beef. This creates a lovely base for your ragu.
5. Add the Saucy Ingredients:
Add the crushed tomatoes, tomato paste, oregano, basil, thyme, and red pepper flakes to the slow cooker. Give everything a good stir to combine.
6. Cook to Perfection:
Cover the slow cooker and let it cook on low for 7-8 hours or on high for 4-5 hours. The beef should be very tender and easily shredded with a fork when done.
7. Shred the Beef:
Once cooked, remove the beef chunks from the slow cooker and shred them using two forks. Return the shredded beef to the slow cooker and stir it back into the rich sauce.
8. Taste and Adjust:
Take a moment to taste your ragu and adjust the seasoning with more salt and pepper if needed. Flavor is key!
9. Serve and Enjoy:
Serve the delicious beef ragu over cooked pasta or creamy polenta. Garnish with freshly chopped parsley and grated Parmesan cheese for an extra touch of flavor.
10. Dive Into Your Creation:
Enjoy your tender and flavorful slow cooker beef ragu with your favorite side or on its own! It’s a meal that warms the heart and satisfies the soul!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use a Different Cut of Beef?
Yes! While beef chuck roast is ideal because it becomes tender during cooking, you can also use brisket or round roast. Ensure whatever cut you choose has some fat for moisture.
What Can I Substitute for Red Wine?
If you’d prefer not to use wine, simply increase the beef broth by an equal amount (1/2 cup). Alternatively, grape juice or a bit of balsamic vinegar can add a similar depth of flavor.
How Long Can I Store Leftovers?
Store leftover beef ragu in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze it in a sealed container for up to 3 months. Just thaw in the refrigerator overnight before reheating!
What’s the Best Way to Serve Beef Ragu?
This beef ragu is wonderful served over pasta or creamy polenta. It also works great in a hearty sandwich or as a filling for baked potatoes. Don’t forget to top with parsley and Parmesan cheese for added flavor!
