Sunday Slow Cooker Beef Ragu Recipe

Sunday Slow Cooker Beef Ragu Recipe

I’ve always found something special about Sunday dinners that linger in your memory. This Sunday Slow Cooker Beef Ragu recipe is one of those soul-warming dishes that fills the house with rich aromas and makes your family feel right at home. Perfect for lazy weekends, this dish transforms a simple beef chuck roast into a flavorful masterpiece that beautifully simmers in your slow cooker. Whether you’re hosting a cozy family gathering or simply indulging in some self-care with delicious food, this beef ragu promises to deliver satisfaction with every bite.

What Makes This Recipe Special

• Why You’ll Love This Dish: The beauty of this beef ragu lies in its simplicity and depth of flavor. It’s an ideal meal for a busy weekday or a relaxed Sunday feast, requiring minimal hands-on time. The slow cooking process does all the heavy lifting, transforming the beef into tender, melt-in-your-mouth goodness.

• Reasons to Try It: Budget-friendly and kid-approved, this ragu not only uses affordable ingredients but also offers a wholesome home-cooked experience. It pairs beautifully with any pasta style and serves well as comforting leftovers.

"This beef ragu changed my Sundays forever! It was like a warm hug in a bowl." – A satisfied home cook.

Preparing Sunday Slow Cooker Beef Ragu Recipe

Ready to get cozy with a delicious meal? Making this ragu is a breeze and can be broken down into a few straightforward steps. Here’s an overview of how to create this mouthwatering dish:

1. Sear and Season: Start with seasoning your beef, followed by searing it to enhance flavor.
2. Sauté the Soffritto: Prepare the aromatic base with onions, carrots, celery, and garlic.
3. Deglaze: Use red wine to lift the flavorful bits from the skillet.
4. Slow Cook: Combine everything in the slow cooker and let time do its magic.
5. Shred and Serve: Once cooking is complete, shred the beef and serve it with pasta.

This method ensures every element melds together beautifully, promising layers of flavor for you and your loved ones to savor.

What You’ll Need

Key Ingredients

To make this hearty beef ragu, gather the following essentials:

• 2.5 – 3 lbs (approx. 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 high-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)

Feel free to use diced tomatoes from a can, or substitute with fresh tomatoes if you have them on hand!

Step-by-Step Instructions

1. Prepare Your Beef: Pat the beef chuck cubes dry with paper towels. Season generously with about 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. This initial seasoning is vital for building flavor.

2. Sear the Beef: Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, add half of the beef cubes in a single layer. Sear until deeply browned, about 2-3 minutes per side, then set aside. Repeat with the remaining beef.

3. Sauté the Veggies: Reduce heat to medium and add the chopped onion, carrots, and celery (the “soffritto”). If there isn’t enough residual fat, add a teaspoon of olive oil. Sauté for 8-10 minutes until softened. Add minced garlic and optional pepper flakes; cook for another 1-2 minutes.

4. Deepen the Flavors: Stir in the tomato paste and cook for 2-3 minutes to enhance its flavor. Then, pour in the red wine to deglaze the pan, scraping up any browned bits. Let simmer and reduce by half, about 3-5 minutes.

5. Combine in the Slow Cooker: Transfer the sautéed mixture to your slow cooker. Layer the seared beef cubes on top. Pour in the crushed tomatoes, diced tomatoes, and beef broth. Add bay leaves, oregano, thyme, and rosemary. Stir gently to combine.

6. Let It Cook: Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The beef should be tender and easily shreddable when it’s done.

7. Shred the Beef: Once the cooking time is complete, remove the beef from the slow cooker and place it on a cutting board. Shred it with two forks, discarding any large pieces of fat. Return the shredded beef to the ragu, adjusting the seasoning as needed.

8. Let It Rest: For the best flavor, turn off the slow cooker and let the ragu rest for 15-30 minutes before serving, allowing the flavors to meld.

9. Serve It Up: Spoon the hot beef ragu generously over your favorite cooked pasta, garnished with freshly grated Parmesan and a sprinkle of basil or parsley.

Best Ways to Enjoy It

When it comes to serving this delicious beef ragu, the possibilities are as endless as your creativity. Here are some delightful suggestions:

• Pasta Pairings: For an authentic Italian feel, serve it over pappardelle, tagliatelle, or rigatoni. Each pasta shape captures the ragu beautifully.

• Garnishes: Freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley will elevate the flavor and presentation.

• Side Dishes: Enjoy it alongside a simple arugula salad dressed with a squeeze of lemon and olive oil, or freshly baked garlic bread to soak up the sauce.

Storage and Reheating Tips

If you find yourself with leftovers (or if you’re the kind of person who loves meal prepping), here’s how to keep your beef ragu fresh:

• Refrigeration: Store in an airtight container in the fridge for up to 3-4 days.

• Freezing: You can freeze the ragu for up to 3 months. Make sure it’s cooled down completely before transferring it to freezer-safe containers.

• Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stove over medium-low heat until warmed through. Add a splash of beef broth or water if it’s too thick.

Helpful Cooking Tips

Here are some useful tips and tricks to ensure your beef ragu turns out perfectly every time:

• Browning is Key: Don’t skip the searing step! It develops a depth of flavor that’s irreplaceable.

• Stock Up on Broth: Always have low-sodium beef broth on hand for this recipe or any others. It enhances flavor without excessive salt.

• Taste and Adjust: Don’t hesitate to adjust the seasoning at the end. Every palate is different, and slight adjustments can make this dish perfect for you.

Creative Twists

Feeling adventurous? Here are some creative variations to try:

• Herb Swaps: Experiment with different herbs. Fresh thyme or sage can add a new dimension of flavor.

• Wine Substitutions: Try using a different type of wine, such as a fruity Pinot Noir, for a unique taste profile.

• Vegetarian Options: Substitute the beef with hearty mushrooms and lentils for a vegetarian take on this classic dish.

Common Questions

How long is the prep time for this recipe?

The prep time is about 30-45 minutes, which includes seasoning, searing the beef, and preparing the veggies.

Can I make this in advance?

Absolutely! It’s a perfect dish for meal prep. Just make sure to store it properly in the fridge or freezer as mentioned.

What pasta works best with this ragu?

Pappardelle, tagliatelle, and rigatoni are all fantastic choices, as they hold the sauce well.

Can I use a different cut of beef?

While chuck roast works best for its flavor and tenderness, you can also try brisket or round steak, but adjust the cooking time accordingly.

With this hearty beef ragu recipe in your arsenal, you can create a memorable meal that warms both the heart and stomach. Enjoy every bit of the comfort it brings!

Sunday Slow Cooker Beef Ragu

Please rate us

A soul-warming dish made with tender beef chuck roast, slow-cooked to perfection with aromatic vegetables and flavorful tomatoes, perfect for cozy gatherings or delicious leftovers.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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Beef and Marinade

• 2.5 - 3 lbs boneless beef chuck roast, trimmed and cut into 2-inch cubes Approx. 1.2 - 1.4 kg
• 2 tablespoons olive oil For searing the beef
• 1/2 teaspoon kosher salt For seasoning beef
• 1/4 teaspoon black pepper For seasoning beef

Vegetables and Aromatics

• 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 To enhance flavor

Cooking Liquids and Tomatoes

• 1/4 cup tomato paste For depth of flavor
• 1 cup dry red wine Such as Merlot or Cabernet Sauvignon
• 1 28-ounce can crushed San Marzano tomatoes Or high-quality crushed tomatoes
• 1 14.5-ounce can diced tomatoes, undrained For texture
• 1 cup beef broth Low sodium preferred

Spices and Herbs

• 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) Excellent choices for pairing
• Fresh Parmesan cheese, grated or shaved For garnish
• Fresh basil or parsley, chopped For garnish

Method

 

Preparation

1. Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear beef cubes in batches until deeply browned, about 2-3 minutes per side.
3. In the same skillet, reduce heat to medium and add onion, carrots, and celery. Sauté for 8-10 minutes until softened, then add garlic and red pepper flakes; cook for another 1-2 minutes.
4. Stir in tomato paste and cook for 2-3 minutes. Deglaze the pan with red wine, scraping up any browned bits, and let simmer and reduce by half, about 3-5 minutes.
5. Transfer sautéed mixture to the slow cooker. Layer seared beef on top, then add crushed tomatoes, diced tomatoes, and beef broth. Add bay leaves, oregano, thyme, and rosemary; stir gently.

Cooking

1. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
2. Once done, remove beef and shred it with two forks, then return shredded beef to the ragu. Adjust seasoning as needed.
3. For the best flavor, let the ragu rest for 15-30 minutes before serving.

Serving

1. Serve the ragu generously over pasta, garnished with freshly grated Parmesan and chopped herbs.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gSodium: 600mgFiber: 5gSugar: 8g

Notes

Browning the beef is key for depth of flavor. You can store the ragu in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stove.

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