This Easy Slow Cooker Beef Ragu is all about hearty flavors! Tender beef simmers in a rich tomato sauce with herbs, making it perfect for pasta or bread.
You’ll love how hands-off this recipe is. Just toss everything in the slow cooker, and let it do the work. Plus, your kitchen will smell heavenly! 😋
I enjoy serving it over my favorite pasta for an easy family dinner. It’s comfort food at its best, and the leftovers are even better the next day!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking because it becomes tender. If you can’t find it, brisket or even shoulder cuts work well, too.
Olive Oil: I recommend olive oil for browning the meat. Alternatively, vegetable oil works fine if you’re looking for a neutral flavor.
Onion and Garlic: A large onion adds sweetness, while garlic gives it a nice kick. Feel free to substitute with shallots or use garlic powder if you’re out of fresh garlic.
Canned Crushed Tomatoes: This is a base for the sauce. You can use diced tomatoes or homemade sauce if you have it. Just adjust the seasoning accordingly.
Red Wine: It adds rich complexity to the sauce. If you want, substitute with more beef broth or omit it entirely for a non-alcoholic version.
Dried Herbs: Oregano and basil provide classic Italian flavors. If you have fresh herbs on hand, they can really brighten up the dish.
What’s the Best Way to Brown the Beef?
Browning the beef adds flavor to your ragu. Here’s how to get it right:
- Make sure your skillet is hot before adding the olive oil and beef. This helps develop a nice sear.
- Don’t overcrowd the pan; it’s better to brown in batches if you have a lot of beef. This prevents steaming and keeps things flavorful.
- Brown each piece for about 3-4 minutes, turning to get all sides nice and golden. This is where the real flavor builds!
How to Make Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup dry red wine (optional, can substitute with beef broth)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional, for a mild kick)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Pasta of your choice (such as pappardelle or rigatoni) or crusty bread for serving
How Much Time Will You Need?
This delicious Slow Cooker Beef Ragu takes about 15-20 minutes to prep. Once you’ve combined everything, let it cook on low for 7-8 hours or on high for about 4-5 hours. By the end, you’ll have a rich and hearty meal ready to serve!
Step-by-Step Instructions:
1. Browning the Beef:
In a large skillet over medium-high heat, add the olive oil. Once hot, add the beef chunks. Brown the meat on all sides for about 3-4 minutes each side. This step adds lots of flavor! Remove the browned beef and place it in the slow cooker.
2. Sautéing the Vegetables:
Using the same skillet, add the chopped onion and sauté for about 5 minutes until softened. Then, add the minced garlic and cook for another minute until it’s fragrant. Transfer this onion and garlic mix to the slow cooker with the beef.
3. Mixing the Sauce:
Now, add the crushed tomatoes, tomato paste, beef broth, red wine (if using), oregano, basil, thyme, red pepper flakes (if using), along with some salt and pepper to the slow cooker. Stir gently to mix everything well.
4. Slow Cooking:
Cover the slow cooker and set it to low for 7-8 hours, or high for 4-5 hours. You want the beef to be super tender and ready to shred!
5. Cooking the Pasta:
About 30 minutes before you’re ready to serve, cook your pasta according to the package instructions until al dente. If you’re pairing with bread, get it warmed up!
6. Shredding the Beef:
Once the cooking time is up, take the beef out of the slow cooker and shred it using two forks. Return the shredded beef to the sauce in the slow cooker and stir to combine everything.
7. Serving:
Your Beef Ragu is now ready! Serve it over the cooked pasta or alongside some crusty bread. Don’t forget to garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese for an extra touch of flavor!
8. Enjoy!
Dig in and enjoy your comforting, flavorful Slow Cooker Beef Ragu. It’s a meal that’s sure to please everyone!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely before cooking. The best way to thaw is in the fridge overnight, or if you’re short on time, submerge it in cold water in a sealed bag until thawed. This helps ensure even cooking!
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply substitute it with an equal amount of beef broth. This will still provide richness to your sauce without the alcohol. You could also use grape juice or apple cider vinegar, but reduce the amount slightly to avoid overpowering flavors.
How Should I Store Leftovers?
Store any leftover beef ragu in an airtight container in the fridge for up to 3-4 days. To freeze, place in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. You can reheat on the stove over low heat or in the microwave, stirring occasionally to warm evenly.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the ragu ahead of time and store it in the fridge for a couple of days. It actually tastes even better after the flavors meld together! Simply reheat it on the stove while you cook your pasta or heat up some bread for serving.
