This Easy Slow Cooker Beef Ragu is a cozy dish that’s full of rich flavors. Just toss beef, tomatoes, and some herbs into your slow cooker, and let it work its magic!
I love how tender the beef gets after a few hours. It’s perfect over pasta or even on crusty bread. You might want to make extra—it disappears fast! 🍽️
Key Ingredients & Substitutions
Beef Chuck Roast: This is my go-to for ragu because it becomes tender and flavorful after slow cooking. If you’re looking for a leaner option, you could use sirloin or even ground beef, but keep in mind the texture might differ.
Red Wine: A splash of red wine deepens the flavor, but you can skip it or replace it with beef broth if you prefer a non-alcoholic version. Sometimes I add a little balsamic vinegar for a tangy twist!
Canned Tomatoes: Crushed tomatoes are essential for the sauce base. If you want a fresher taste, use fresh tomatoes (about 2 pounds), just make sure to peel and chop them. The flavor is worth the extra effort!
Herbs: Dried oregano and basil bring the ragu to life. If you have fresh herbs on hand, they are fantastic to use! About three times the amount of fresh herbs can substitute dried ones.
How Do I Ensure the Beef is Perfectly Tender?
The secret to tender beef lies in low and slow cooking! Here’s how to nail it:
- Brown the beef first; this adds depth to the flavor.
- Keep your slow cooker on low for the best results. High heat can toughen the meat.
- Let it cook for the full time; patience pays off! You want the beef to shred easily.
The result will be a melt-in-your-mouth ragu that’s perfect over pasta or on crusty bread. Enjoy!
Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Main Dish:
- 2 pounds beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For Garnish and Serving:
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta (such as pappardelle, rigatoni, or spaghetti), for serving
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and then approximately 7-8 hours to cook on low (or 4-5 hours on high) in the slow cooker. Plan ahead for the simmering time; it’s worth the wait for that tender beef!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. While it’s heating, season the beef chunks with salt and pepper. Once the oil is hot, add the beef to the skillet and brown it on all sides, which should take about 3-4 minutes per side. Once browned nicely, transfer the beef to your slow cooker.
2. Sautéing the Vegetables:
In the same skillet, add the chopped onion and sauté it for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for another 30 seconds, just until fragrant.
3. Deglazing the Pan:
Pour the red wine into the skillet to deglaze it, scraping up any delicious brown bits from the bottom. Let the wine simmer for about 2 minutes to reduce slightly before adding this mixture to the slow cooker.
4. Mixing All Ingredients:
Now, add the crushed tomatoes, tomato paste, beef broth, oregano, basil, and crushed red pepper flakes to the slow cooker. Stir everything well to make sure all the ingredients are combined thoroughly.
5. Slow Cooking:
Cover the slow cooker and cook on low for 7-8 hours or high for 4-5 hours. You want the beef to become very tender and shred easily with a fork once it’s done.
6. Shredding the Beef:
Once it’s all cooked, remove the beef chunks from the sauce and use two forks to shred the meat. Return the shredded beef to the sauce in the slow cooker and stir well to combine everything.
7. Final Touches:
Taste the ragu and adjust the seasoning with additional salt and pepper if necessary. It should be rich and flavorful!
8. Serving:
Serve the beef ragu over your favorite cooked pasta. Don’t forget to garnish with chopped fresh parsley or basil and a generous sprinkle of grated Parmesan cheese on top.
Enjoy your tender, flavorful slow cooker beef ragu! It’s a dish that’s sure to warm you up and satisfy your cravings.
FAQ for Easy Slow Cooker Beef Ragu
Can I Use Different Cuts of Beef?
Absolutely! While chuck roast is ideal for its tenderness after slow cooking, you can also use cuts like brisket or round. Just keep in mind that leaner cuts may not yield the same juicy result, so consider adding a little extra broth for moisture.
What If I Don’t Have Red Wine?
No problem! If you prefer to omit the wine, you can replace it with an equal amount of beef broth or even a splash of balsamic vinegar to keep the flavor robust. Just make sure to adjust the seasoning as needed.
How Can I Storage Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat while stirring occasionally, or use the microwave for a quick meal!
Can I Freeze the Beef Ragu?
Yes! Beef ragu freezes well. Allow it to cool completely, then transfer it to freezer-safe containers and store for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat on the stove or in a microwave until heated through.
