Slow Cooker Beef Ragu (Printable Version)
Tender beef slow-cooked with vegetables, tomatoes, and red wine for a rich Italian sauce perfect over pasta.
# What You'll Need:
→ Beef
01 - 2.5 lbs beef chuck roast, cut into large chunks
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 1/2 cup dry red wine
07 - 1 (28 oz) can crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 cup beef broth
→ Seasonings & Herbs
10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Finishing
15 - 2 tablespoons fresh parsley, chopped
16 - Freshly grated Parmesan cheese (optional)
→ To Serve
17 - Cooked pasta or creamy polenta
# Method:
01 - Generously season beef chunks with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear beef on all sides until well browned, about 2-3 minutes per side. Transfer browned beef to the slow cooker.
03 - Add onion, carrots, celery, and garlic to the same skillet. Sauté for 3-4 minutes until vegetables are softened and fragrant. Transfer to the slow cooker with the beef.
04 - Pour red wine into the skillet and deglaze, scraping up the browned bits from the bottom. Simmer for 2 minutes to reduce slightly, then pour into the slow cooker.
05 - Add crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, and red pepper flakes to the slow cooker. Stir well to combine all ingredients.
06 - Cover and cook on low setting for 8 hours (or high for 4-5 hours) until beef is very tender and shreds easily with a fork.
07 - Remove and discard bay leaves. Shred beef using two forks and stir back into the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Serve hot over cooked pasta or creamy polenta. Garnish with fresh chopped parsley and grated Parmesan cheese if desired.
# Chef's Tips:
01 -
- The beef becomes impossibly tender, practically shredding itself with just the gentlest nudge from a fork
- Your house will smell like an Italian restaurant for hours, which is honestly reason enough to make it
- It makes enough for dinner tonight plus at least two more meals, and somehow tastes even better on day three
02 -
- Patting the beef completely dry before searing is the difference between getting a gorgeous brown crust and ending up with gray, steamed meat
- Don't rush the deglazing step, those browned bits on the bottom of your pan are pure concentrated flavor
- The sauce will look a bit thin when you first combine everything, but trust the process, it thickens beautifully as it cooks
03 -
- Cutting the beef into consistently sized chunks ensures everything cooks evenly, no dry pieces while others are still tough
- Letting the ragu rest for 15 minutes after shredding the beef helps the sauce thicken and the flavors settle