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Sunday Slow Cooker Beef Ragu Recipe

Sunday Slow Cooker Beef Ragu Recipe
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★★★★★

5 from 30 reviews

This Sunday Slow Cooker Beef Ragu is a rich, hearty Italian-style sauce slow-cooked to tender perfection. Made with boneless beef chuck roast, aromatics, red wine, San Marzano tomatoes, and savory herbs, this comforting ragu is ideal for a cozy weekend meal. Serve it over pappardelle, tagliatelle, or rigatoni pasta, topped with fresh Parmesan and herbs for a classic Italian dining experience.

Ingredients

Scale

Beef and Seasoning

  • 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed and cut into 2-inch cubes
  • 1 teaspoon kosher salt (divided)
  • 1/2 teaspoon black pepper (divided)
  • 2 tablespoons olive oil

Vegetables and Aromatics

  • 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
  • Optional: Pinch of red pepper flakes for a hint of spice

Tomatoes and Liquids

  • 1/4 cup (60ml) tomato paste
  • 1 cup (240ml) dry red wine (e.g., 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)

Herbs and Spices

  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)

For Serving

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

Instructions

  1. Prepare the Beef: Pat the beef chuck cubes dry with paper towels and season generously with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to build flavor.
  2. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add half the beef cubes in a single layer and sear on all sides until deeply browned, about 2-3 minutes per side. Remove and repeat with remaining beef, adding more oil if needed.
  3. Sauté Aromatics: Lower heat to medium, add chopped onion, carrots, and celery to the skillet. Sauté for 8-10 minutes until vegetables soften and onion is translucent. Add garlic and optional red pepper flakes; cook 1-2 minutes until fragrant.
  4. Build the Sauce Base: Stir in tomato paste and cook for 2-3 minutes to deepen flavor, stirring constantly.
  5. Deglaze the Pan: Pour in red wine to deglaze, scraping browned bits from pan. Simmer and reduce by half, about 3-5 minutes, cooking off alcohol and concentrating flavor.
  6. Transfer to Slow Cooker: Move the sautéed vegetables to slow cooker insert. Layer seared beef cubes on top.
  7. Add Remaining Ingredients: Pour crushed tomatoes, diced tomatoes with juice, and beef broth over beef and vegetables. Add bay leaves, oregano, thyme, and rosemary. Stir gently to combine.
  8. Slow Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender and shreddable.
  9. Shred the Beef: Remove beef from slow cooker, shred with two forks, discard large fat/gristle pieces, and remove bay leaves and rosemary sprig from sauce.
  10. Finish the Ragu: Return shredded beef to slow cooker, stir into sauce. Adjust salt and pepper with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper or to taste. Thin or thicken sauce as desired using broth, pasta water, or a cornstarch slurry.
  11. Rest (Optional): Turn off slow cooker, cover, and let ragu rest 15-30 minutes to meld flavors.
  12. Serve: Spoon hot beef ragu over cooked pasta, garnish with fresh Parmesan and chopped basil or parsley.

Notes

  • For best flavor and tenderness, use a 6-quart or larger slow cooker.
  • Searing the beef is essential for depth of flavor through the Maillard reaction.
  • If you prefer a spicier dish, increase red pepper flakes to taste.
  • San Marzano tomatoes are preferred for authentic, rich tomato flavor.
  • Use low-sodium beef broth to better control salt levels.
  • Resting the ragu enhances flavor but can be skipped if short on time.
  • Adjust sauce thickness with broth or a cornstarch slurry according to preference.
  • Serve with wide noodles like pappardelle for best sauce retention.

Nutrition

Keywords: beef ragu, slow cooker ragu, Italian beef sauce, Sunday dinner, slow cooker recipes, beef chuck roast, comfort food, pasta sauce

Find it online: https://cookcrisis.com/sunday-slow-cooker-beef-ragu-recipe/