Slow Cooker Beef Ragu (Printable Version)
This Italian-inspired beef ragu cooks to tender perfection in a rich tomato sauce, perfect for pasta or creamy polenta.
# What You’ll Need:
→ Beef
01 - 2 pounds beef chuck roast, cut into large chunks
→ Aromatics and Vegetables
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 1 (28 ounce) can crushed tomatoes
07 - 1 cup beef broth
08 - 1/2 cup dry red wine (optional)
→ Seasonings
09 - 2 tablespoons tomato paste
10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - 2 bay leaves
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
→ For Serving
17 - 2 tablespoons chopped fresh parsley, for garnish
18 - Freshly grated Parmesan cheese, for serving
19 - Cooked pasta or creamy polenta, for serving
# Directions:
01 - Season the beef chuck chunks generously with salt and freshly ground black pepper.
02 - Heat a large skillet over medium-high heat. Sear the seasoned beef chunks on all sides until well browned, approximately 3 to 4 minutes per side. Transfer the seared beef to the slow cooker.
03 - Add the finely chopped onion, diced carrots, diced celery, and minced garlic to the slow cooker.
04 - Pour the crushed tomatoes, beef broth, and red wine (if using) into the slow cooker. Stir in the tomato paste, dried oregano, dried basil, dried thyme, crushed red pepper flakes (if using), and bay leaves. Mix thoroughly to combine all ingredients.
05 - Cover the slow cooker and cook on the low setting for 8 hours, or on the high setting for 4 to 5 hours, until the beef is incredibly tender and easily shredded with a fork.
06 - Carefully remove and discard the bay leaves. Using two forks, shred the cooked beef directly within the slow cooker, incorporating it into the rich tomato sauce. Stir well and taste, adjusting the seasoning with salt and pepper as needed.
07 - Serve the hot beef ragu generously over your choice of cooked pasta or creamy polenta. Garnish each serving with fresh chopped parsley and a sprinkle of freshly grated Parmesan cheese.
# Top Tips:
01 -
- It's the kind of dish that does all the hard work for you, leaving your kitchen smelling incredible without demanding constant attention.
- This ragu transforms simple ingredients into a deeply savory, fall-apart tender meal that feels like a warm hug on a plate.
02 -
- While it's tempting to skip, searing the beef first builds an incredible depth of flavor through caramelization that you simply can't achieve any other way.
- Never underestimate the power of tasting and adjusting seasonings at the very end; a little extra salt or a grind of pepper can truly make the difference between good and unforgettable.
03 -
- Invest in a good quality heavy-bottomed skillet or Dutch oven for searing; it retains heat better and gives you that perfect crust every time.
- When searing the beef, ensure you don't crowd the pan; sear in batches if necessary to get a proper browning, otherwise, the meat will steam instead of caramelize.