Name: Slow Cooker Beef Ragu
Prep time: 15 min
Cook time: PT-487223H13M2S
Total time: PT-487223H13M2S
Cuisine: Italian
Ingredients: 2 pounds beef chuck roast, cut into large chunks; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 1 can (28 oz) crushed tomatoes; 1/4 cup red wine (optional); 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; Salt and pepper to taste; 2 bay leaves; 1/4 cup chopped fresh parsley (for garnish)

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This Slow Cooker Beef Ragu is a rich, hearty dish that's perfect for cozy dinners. The beef becomes meltingly tender after hours of slow cooking, absorbing the flavors of tomatoes, Italian herbs, and vegetables. Whether served over pasta, polenta, or mashed potatoes, it's a meal that's sure to satisfy.

Slow Cooker Beef Ragu

Ingredients

2 pounds beef chuck roast, cut into large chunks

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

2 carrots, chopped

2 celery stalks, chopped

1 can (28 oz) crushed tomatoes

¼ cup red wine (optional)

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon dried thyme

Salt and pepper to taste

2 bay leaves

¼ cup chopped fresh parsley (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the olive oil in a large skillet over medium-high heat. I brown the beef chunks on all sides for about 5-7 minutes until they’re nicely seared. Then, I transfer the beef to the slow cooker.

In the same skillet, I add the chopped onion, garlic, carrots, and celery. I sauté them for about 3-4 minutes until the vegetables start to soften and release their aromas.

If I’m using red wine, I pour it into the skillet and scrape up any browned bits from the bottom. This step adds even more flavor. I then pour the mixture over the beef in the slow cooker.

Next, I add the crushed tomatoes, tomato paste, oregano, basil, thyme, bay leaves, salt, and pepper to the slow cooker. I stir it all together to combine.

I cover the slow cooker and let it cook on low for 6-8 hours, or until the beef is tender and can easily be shredded with a fork.

Once it’s done, I remove the bay leaves and use two forks to shred the beef into the sauce. I taste it and adjust the seasoning if necessary.

Finally, I serve the beef ragu over pasta, polenta, or mashed potatoes, and garnish it with fresh parsley.

Servings and Timing

Servings: 6 servings

Prep Time: 15 minutes

Cooking Time: 6-8 hours (slow cook)

Total Time: 6-8 hours 15 minutes

Variations

Vegetarian Version: You can easily make this dish vegetarian by replacing the beef with hearty vegetables like mushrooms and lentils.

Spicy: Add a pinch of red pepper flakes or some diced jalapeños for a spicy kick.

Wine-Free: If you prefer not to use wine, simply omit it and use more broth or water for a slightly lighter sauce.

Storage/Reheating

Storing: The beef ragu keeps well in the refrigerator for up to 3-4 days. I store it in an airtight container to preserve its flavor.

Freezing: This dish also freezes really well. I freeze the ragu in portions for up to 3 months. Just be sure to let it cool completely before freezing.

Reheating: I reheat the ragu on the stove over low heat, stirring occasionally. If it’s too thick, I add a little broth or water to loosen it up.

FAQs

How do I make the beef ragu thicker?

If I find the sauce is too thin, I let it cook uncovered for the last 30 minutes to allow some of the liquid to evaporate. Alternatively, I can mix a bit of cornstarch with water and stir it into the sauce to thicken it.

Can I make this recipe ahead of time?

Absolutely! In fact, I think it tastes even better the next day after the flavors have had time to meld. I just store it in the fridge and reheat it before serving.

Can I use a different cut of beef?

Yes! While beef chuck roast is perfect for slow cooking, I can also use brisket, short ribs, or even stew meat. The key is using a cut of beef that benefits from slow cooking.

What should I serve this beef ragu with?

I love serving it over pasta, but it’s also delicious with creamy polenta or mashed potatoes. You could even serve it on top of rice or crusty bread for a hearty meal.

Can I make this recipe in a pressure cooker?

Yes! If I’m short on time, I can cook this recipe in a pressure cooker. I follow the same steps for searing and sautéing, then cook under high pressure for about 45 minutes. The beef will still be tender and flavorful.

Conclusion

Slow Cooker Beef Ragu is one of those dishes that feels like a warm hug in a bowl. It’s rich, savory, and incredibly satisfying, making it the perfect meal for family dinners or cozy nights in. The best part is that the slow cooker does all the work, and I’m left with a tender, flavorful dish that I can enjoy over my favorite starches. Whether I’m making it for a crowd or just for myself, I know I’ll always have a delicious meal to look forward to!

Recipe:

Slow Cooker Beef Ragu

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Author: Cheryl
Total Time: 6-8 hours 15 minutes
Yield: 6 servings
Diet: Low Fat

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Description

This Slow Cooker Beef Ragu is a rich, hearty dish made with tender beef, tomatoes, Italian herbs, and vegetables, perfect for cozy dinners and served over pasta, polenta, or mashed potatoes.

Instructions

Heat the olive oil in a large skillet over medium-high heat. Brown the beef chunks on all sides for about 5-7 minutes, then transfer the beef to the slow cooker.
In the same skillet, sauté the chopped onion, garlic, carrots, and celery for about 3-4 minutes until the vegetables begin to soften.
If using red wine, pour it into the skillet and scrape up any browned bits from the bottom. Pour the mixture over the beef in the slow cooker.
Add the crushed tomatoes, tomato paste, oregano, basil, thyme, bay leaves, salt, and pepper to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and easily shreds with a fork.
Remove the bay leaves and shred the beef with two forks. Taste and adjust seasoning if necessary.
Serve the beef ragu over pasta, polenta, or mashed potatoes, and garnish with fresh parsley.