Slow Cooker Beef Ragu (Print)
Rich, tender beef slow-cooked with tomatoes, wine, and Italian herbs creates this hearty sauce perfect over pasta.
# What You’ll Need:
→ Beef
01 - 2.5 lbs beef chuck roast, cut into large chunks
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 1/2 cup dry red wine
07 - 1 (28 oz) can crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 cup beef broth
→ Seasonings & Herbs
10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1/2 teaspoon crushed red pepper flakes
14 - Salt and freshly ground black pepper, to taste
→ Finishing
15 - 2 tablespoons fresh parsley, chopped
16 - Freshly grated Parmesan cheese
→ To Serve
17 - Cooked pasta or creamy polenta
# How To Make:
01 - Generously season beef chunks with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear beef on all sides until browned, about 2-3 minutes per side. Transfer browned beef to the slow cooker.
03 - Add onion, carrots, celery, and garlic to the same skillet. Sauté for 3-4 minutes until softened, then transfer vegetables to the slow cooker.
04 - Pour red wine into the skillet and deglaze, scraping up browned bits from the bottom. Simmer for 2 minutes, then add the liquid to the slow cooker.
05 - Add crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, and red pepper flakes to the slow cooker. Stir everything to combine thoroughly.
06 - Cover and cook on low setting for 8 hours (or on high for 4-5 hours) until beef is very tender and shreds easily.
07 - Remove and discard bay leaves. Shred beef using two forks and stir back into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve hot over cooked pasta or creamy polenta. Garnish with fresh parsley and grated Parmesan cheese if desired.
# Expert Tips:
01 -
- The beef becomes impossibly tender after eight hours of slow cooking, practically falling apart at the slightest touch of a fork
- Most of the work happens in the first fifteen minutes, then your slow cooker does all the heavy lifting
- This sauce tastes even better the next day, making it perfect for meal prep or feeding a crowd
02 -
- Do not skip searing the beef first as those browned bits are where the deep, rich flavor lives
- The sauce might look thin initially but will thicken beautifully as the beef breaks down during cooking
03 -
- Mix in some short ribs with the chuck for even more flavor and richness
- If the sauce seems too thin after cooking, remove the lid for the last hour to let it reduce