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–+ servings

Sunday Slow Cooker Beef Ragu

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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.
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Prep Time 45 minutes
Cook Time 8 hours
Total Time 8 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

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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