Sunday Slow Cooker Beef Ragu Recipe

Sunday Slow Cooker Beef Ragu Recipe is a warm hug in a bowl. Who wouldn’t want to enjoy tender beef, rich sauce, and aromatic herbs on a cozy weekend? The best part? You let your slow cooker work its magic while you sip a cup of coffee or enjoy a lazy Sunday morning. This indulgent dish is simple, irresistible, and will make your home smell heavenly. Get ready to dive into a delicious adventure!

Why You’ll Fall in Love with Sunday Slow Cooker Beef Ragu Recipe

Irresistible Flavors

Imagine biting into perfectly tender beef bathed in a savory tomato sauce. The combination of ingredients creates a medley of flavors that dance on your taste buds. Each forkful is a tour of deliciousness!

Family-Sharing Joy

This dish isn’t just food; it’s a family affair. Gather your loved ones around the table and watch as smiles spread with each delicious bite. The joy of sharing a homemade meal brings everyone closer, and nothing beats a cozy Sunday family dinner.

Seasonal Magic Baked In

There’s something about this recipe that aligns perfectly with every season. In the fall, the warm spices give comfort. During winter, it’s all about warmth. Spring calls for fresh herbs, and summer is perfect for using garden tomatoes. This dish is always in style!

The Cozy Secret Behind This Recipe

This recipe is a family treasure that has been passed down through generations. My grandmother used to whip it up every Sunday. The whole house would fill with her delicious aromas. That cozy feeling still lingers every time I make this now. Cooking together is the glue that binds us, and each bowl of ragu tells a story of love, laughter, and family.

Ingredient You Will Need

To create this heavenly Sunday Slow Cooker Beef Ragu, gather the following ingredients:

• 2.5 – 3 lbs (approximately 1.2 – 1.4 kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 2 large carrots, peeled and finely chopped (about 1 cup)
• 2 celery stalks, finely chopped (about 1 cup)
• 4-6 cloves garlic, minced
• 1/4 cup (60ml) tomato paste
• 1 cup (240ml) dry red wine (such as Merlot, Cabernet Sauvignon, or Chianti)
• 1 (28-ounce / 794g) can crushed San Marzano tomatoes (or good quality crushed tomatoes)
• 1 (14.5-ounce / 411g) can diced tomatoes, undrained
• 1 cup (240ml) beef broth (low sodium preferred)
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• Optional: Pinch of red pepper flakes for a hint of spice
• For serving: Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent), fresh Parmesan cheese (grated or shaved), fresh basil or parsley (chopped)

Step-by-Step Baking Fun

1. Sear the Beef

Start by patting the beef chuck cubes dry with paper towels. Season generously with about 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. This initial seasoning is crucial for building flavor.

In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add half of the beef cubes. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. This browning creates immense flavor! Remove the seared beef and set it aside on a plate. Repeat with the remaining beef, adding a little more oil if needed.

2. Cook the Aromatic Vegetables

Reduce the heat to medium. In the same skillet, add the chopped onion, carrots, and celery — this is your “soffritto.” If there’s not enough oil left, add another teaspoon of olive oil. Sauté for 8-10 minutes until the vegetables are softened and the onion is translucent.

Add the minced garlic and optional red pepper flakes (if using) and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic! Stir in the tomato paste and cook for 2-3 minutes. This deepens the flavor and removes any raw taste.

3. Deglaze and Combine

Now it’s time to make magic! Pour in the red wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Those bits are packed with flavor! Let the wine simmer and reduce by about half, about 3-5 minutes, allowing the fruity notes to shine.

Next, transfer the sautéed vegetable mixture to the insert of your slow cooker. Add the seared beef cubes on top. Pour the crushed tomatoes, diced tomatoes, and beef broth over the mixture. Add bay leaves, dried oregano, dried thyme, and dried rosemary. Stir gently to combine.

Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. You’ll know it’s ready when the beef is incredibly tender and shreddable. The time depends on your slow cooker model, so check on it occasionally!

Once the cooking time is up, carefully remove the beef chunks and place them on a cutting board. Using two forks, shred the beef into chunks. Discard large pieces of fat and remove bay leaves. Return the shredded beef to the slow cooker, stirring it into the sauce.

Taste the ragu and adjust seasonings as necessary. If it feels too thick, stir in some more beef broth or hot pasta water. If it’s thin, cook on HIGH for an extra 20-30 minutes to reduce. For ultimate flavor, turn off the slow cooker and let it rest for 15-30 minutes before serving.

Serve the hot beef ragu generously over your favorite cooked pasta. Top with fresh Parmesan cheese and sprinkle with fresh basil or parsley for a burst of color and taste!

How to Serve Sunday Slow Cooker Beef Ragu in Style

Serving this dish can be fun and charming! Set a big pot of ragu in the center of the table. Offer various types of pasta and let everyone choose their favorite. You can even provide sides like garlic bread or a fresh garden salad. For a cozy touch, light some candles and play your favorite music. It’s the perfect way to celebrate the joy of sharing food with loved ones!

How to Store (If Any Survive!)

If you have leftovers (which may be unlikely), you can store this delicious ragu in airtight containers. It will last in the fridge for up to 4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if it’s thickened. You can also freeze it in portions for up to 3 months. Just thaw it overnight in the fridge before reheating.

Fun Twists and Variations

Feel free to get creative with this recipe! You can add mushrooms for an earthy touch or diced bell peppers for extra sweetness. Seasonal vegetables like zucchini or squash work beautifully, too. Want a little spice? A pinch of red pepper flakes can elevate the flavors. Don’t be afraid to experiment and make this recipe your own!

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Sunday Slow Cooker Beef Ragu

A tender beef ragu cooked slowly in a rich tomato sauce, perfect for cozy family dinners.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 450 kcal

Ingredients

  

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Beef and Sauce Ingredients

• 2.5-3 lbs boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 2 large carrots, peeled and finely chopped (about 1 cup)
• 2 stalks celery, finely chopped (about 1 cup)
• 4-6 cloves garlic, minced
• 1/4 cup tomato paste
• 1 cup dry red wine (such as Merlot, Cabernet Sauvignon, or Chianti)
• 1 28-ounce can crushed San Marzano tomatoes (or good quality crushed tomatoes)
• 1 14.5-ounce can diced tomatoes, undrained
• 1 cup beef broth (low sodium preferred)
• 2 leaves bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• optional Pinch of red pepper flakes for a hint of spice

For Serving

• Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent)
• Fresh Parmesan cheese (grated or shaved)
• Fresh basil or parsley (chopped)

Instructions

 

Preparation

• Start by patting the beef chuck cubes dry with paper towels. Season generously with about 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
• In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, add half of the beef cubes and sear on all sides for 2-3 minutes per side.
• Remove the seared beef and set it aside. Repeat with the remaining beef, adding more oil if necessary.
• Reduce the heat to medium and add the chopped onion, carrots, and celery to the skillet. Sauté for 8-10 minutes until softened.
• Add the minced garlic and optional red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
• Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor.

Cooking

• Pour in the red wine to deglaze the pan, scraping up the browned bits. Simmer and reduce the wine by half for about 3-5 minutes.
• Transfer the vegetable mixture to the insert of your slow cooker. Add the seared beef cubes, crushed tomatoes, diced tomatoes, and beef broth.
• Add bay leaves, oregano, thyme, and rosemary. Stir gently to combine.
• Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
• Once cooking is done, shred the beef and return it to the sauce. Taste and adjust seasonings as necessary.
• If the sauce is too thick, add more beef broth; if too thin, cook on HIGH for an extra 20-30 minutes.

Serving

• Serve the ragu over cooked pasta, topping with fresh Parmesan and chopped fresh herbs.

Notes

If you have leftovers, store in airtight containers for up to 4 days in the fridge. Can also be frozen in portions for up to 3 months.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 4gSugar: 6g

Keyword Beef Ragu, Comfort Food, Hearty, Pasta Sauce, slow cooker

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FAQ

Bake, Share, and Pin for Later

So there you have it! The Sunday Slow Cooker Beef Ragu Recipe is simple, comforting, and bursting with flavor. You’ll want to make this dish again and again. Remember to share it with your loved ones. And don’t forget to take a moment for yourself to enjoy all that cozy goodness! Save this on Pinterest to bake it later!