Easy Slow Cooker Beef Ragu Recipe for Tender Flavor

Making this dish is a breeze! I just set it in the morning and let the slow cooker work its magic. Dinner is ready when I am—so easy and delicious!

Key Ingredients & Substitutions

Beef Chuck Roast: This cut is perfect for slow cooking because it’s tough yet becomes tender when cooked low and slow. You can substitute with brisket or round roast if desired, but chuck is my favorite!

Olive Oil: I always use extra virgin for its flavor, but vegetable oil or canola oil will also work. They have a higher smoke point if you’re searing beef in high heat.

Red Wine: If you prefer not to use wine, just double the amount of beef broth. The wine adds depth, but the dish is still delicious without it.

Vegetables: Carrots and celery add great flavor and nutrition. Leeks or bell peppers can be good substitutes if you’re out of either. Just chop them finely!

Crushed Tomatoes: I enjoy using San Marzano tomatoes for their sweetness, but any canned crushed tomatoes will work. Fresh tomatoes could be used, but you’ll need to cook them down a bit more.

How Do I Get the Beef Tender?

To achieve tender beef in your ragu, searing the meat is key. It not only locks in flavor but also enhances the dish’s richness. Here’s what to do:

• Heat your skillet to medium-high and add olive oil.
• Season the beef chunks generously with salt and pepper.
• Sear the beef in batches—don’t overcrowd the pan! Aim for a nice brown color, about 3-4 minutes per side.
• After searing, let the beef cook low and slow in the slow cooker for the best texture. 7-8 hours on low allows the collagen to break down and transforms the beef into tender, mouthwatering pieces.

Easy Slow Cooker Beef Ragu Recipe for Tender Flavor

Ingredients

• 2 lbs (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 diced
• 1 celery stalk, finely diced
• 1 (28 oz) can crushed tomatoes
• 1/2 cup dry red wine (optional, can substitute with beef broth)
• 1/2 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or basil, chopped for garnish
• Cooked pasta or polenta, for serving

Time Estimate

This scrumptious slow cooker beef ragu takes about 20 minutes to prep, with a cooking time of 7-8 hours on low or 4-5 hours on high. Perfect for starting your day and coming home to a delicious dinner!

Detailed Instructions

1. Sear the Beef

Start by heating the olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper to enhance the flavor. Sear the beef on all sides until it’s nicely browned. This should take about 3-4 minutes per side. Once done, transfer the beef to your slow cooker.

2. Cook the Vegetables

In the same skillet, add the finely chopped onion, carrot, and celery. Cook these together until they’re softened, which usually takes about 5 minutes. You can then add the minced garlic and cook for an additional minute until you smell that lovely aroma!

3. Deglaze the Pan

Pour in the red wine to deglaze the pan, scraping up any delicious browned bits from the bottom. Let this simmer for about 2-3 minutes, allowing the wine to reduce slightly, which enhances the flavor.

4. Combine Everything in the Slow Cooker

Now, transfer the vegetable and wine mixture to the slow cooker. Add in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, and red pepper flakes if you’re using them. Don’t forget to season with salt and pepper. Stir gently to combine all the ingredients well.

5. Slow Cook Until Tender

Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours. The key here is to let the beef become very tender and easy to shred.

6. Shred the Beef

Once cooked, shred the beef directly in the slow cooker using two forks. This helps to absorb the sauce and makes the ragu even more flavorful. Give the mixture a good stir to ensure the beef is nicely distributed throughout.

7. Serve and Garnish

Now it’s time to serve! Spoon the beef ragu over your choice of cooked pasta or creamy polenta. Don’t forget to garnish with fresh chopped parsley or basil for that extra pop of flavor!

8. Enjoy!

Now, sit back and enjoy your tender, flavorful beef ragu! It’s perfect for family dinners, and you’ll love how effortlessly it comes together.

This slow cooker recipe creates a rich, hearty dish perfect for a comforting meal with minimal effort!

FAQ for Easy Slow Cooker Beef Ragu

Can I Use a Different Cut of Beef?

Absolutely! While beef chuck roast is ideal for its tenderness, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly depending on the cut.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring gently until heated through.

Can I Make This Ragu Without Wine?

Definitely! If you prefer not to use wine, you can substitute it with an equal amount of beef broth. This will still give you a delicious flavor without the alcohol.

What Can I Serve with Beef Ragu Besides Pasta or Polenta?

In addition to pasta or polenta, you can serve this ragu over mashed potatoes, rice, or even stuffed inside baked potatoes. Fresh crusty bread also pairs wonderfully to soak up the sauce!