This Easy Slow Cooker Beef Ragu is a go-to for busy weeknights. Tender beef simmers in a rich tomato sauce, and the aromas will fill your kitchen with warmth!
You can pair it with pasta or serve it on a sub for a delicious meal. I love setting it up in the morning, and by dinner time, it’s ready to enjoy—no fuss at all!
Key Ingredients & Substitutions
Beef Chuck Roast: The chuck roast is perfect for slow cooking. If you need a substitute, brisket or round roast works too, though the flavor and texture will differ slightly. I love how tender chuck turns out after slow cooking!
Onion & Garlic: Classic aromatics! Onions add sweetness and depth. You can swap for shallots if you prefer a milder flavor. If you’re short on time, onion powder and garlic powder can be used in a pinch.
Crushed Tomatoes: A can of crushed tomatoes forms the sauce base. If fresh tomatoes are in season, chopped fresh tomatoes work beautifully. In case you want a smoother sauce, blend the tomatoes slightly before adding.
Red Wine: While optional, red wine adds a nice richness to the beef ragu. You can skip it or use beef broth mixed with a splash of vinegar for a similar effect. For a non-alcohol option, just increase the broth.
Spices: Dried herbs like oregano and basil bring flavor. Feel free to use Italian seasoning as a convenient blend or fresh herbs if you have them on hand.
How Do I Get the Best Flavor While Browning the Beef?
Browning the beef isn’t just about color; it builds amazing flavor! Here’s how to do it right:
- Heat the oil until it shimmers in the skillet — this ensures a good sear.
- Don’t crowd the pan; brown in batches if needed. Overcrowding steams the meat instead.
- Let the beef sit without moving it for a few minutes to get that nice crust, then turn until all sides are browned.
This step really enhances the ragu, making it rich and satisfying!
Why Is It Important to Shred the Beef After Cooking?
Shredding the beef helps it absorb the sauce and blend flavors better. Here’s a simple way:
- After cooking, remove the beef carefully and let it cool for a few minutes.
- Use two forks to shred the meat; it should come apart easily.
- Stir it back into the sauce to ensure every bite is flavorful!
This technique ensures your ragu is well-mixed and delicious in every serving!
Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast, trimmed and cut into large chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta of your choice (such as pappardelle or rigatoni) or polenta
How Much Time Will You Need?
This recipe will take about 20 minutes to prep, plus 7-8 hours cooking on low or 4-5 hours on high in your slow cooker. Perfect for an easy, hearty dinner after a busy day!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Generously season the beef chunks with salt and pepper. Brown the beef in batches, making sure each piece gets deeply browned on all sides; this should take about 4-5 minutes per batch. Once browned, transfer the beef to your slow cooker.
2. Sauté the Aromatics:
In the same skillet, add the chopped onion and cook for around 3-4 minutes until softened. Stir in the minced garlic and let it sauté for an additional 30 seconds until fragrant—don’t let it burn!
3. Create the Tomato Mixture:
Now, stir in the tomato paste and let it cook for about 1 minute. Next, add the crushed tomatoes, beef broth, and red wine (if you’re using it). Stir everything together and be sure to scrape up any browned bits from the skillet—these bits add fantastic flavor!
4. Combine Everything in the Slow Cooker:
Pour the tomato mixture over the beef in the slow cooker. Then, add the dried oregano, basil, thyme, and red pepper flakes if you like a bit of heat. Give it a gentle stir to combine.
5. Cook and Wait:
Cover your slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender and shreds easily when it’s done!
6. Shred the Beef:
Once ready, carefully remove the beef from the slow cooker and use two forks to shred it. Return the shredded beef to the sauce and give it a good stir. Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve and Enjoy:
Now, serve your delicious beef ragu hot over your cooked pasta or polenta. Don’t forget to garnish it with fresh parsley or basil and a generous sprinkle of grated Parmesan cheese. Enjoy your hearty meal!
This Easy Slow Cooker Beef Ragu is sure to become a family favorite, perfect for those busy weeknights!
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 when slow-cooked, you can also use brisket or round roast. Just keep in mind that they may yield slightly different textures and flavors.
What Can I Substitute for Red Wine?
If you prefer not to use wine, opt for more beef broth mixed with a splash of vinegar or lemon juice for acidity. This will help maintain the flavor balance without the alcohol.
Can I Cook This Ragu on the Stovetop Instead?
Yes, you can! After browning the beef and sautéing the onion and garlic, add all the ingredients to a pot. Cover and let it simmer on low heat for about 2-3 hours, stirring occasionally until the beef is tender.
How Should I Store Leftovers?
Store any leftover beef ragu in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over medium heat or in the microwave, adding a splash of broth if it seems too thick.
Feel free to ask if you have more questions about this delicious recipe! Enjoy your cooking!
