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–+ servings

Sunday Slow Cooker Beef Ragu

A tender beef ragu cooked slowly in a rich tomato sauce, perfect for cozy family dinners.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 6 servings
Calories 450 kcal

Ingredients
  

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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