This Easy Slow Cooker Beef Ragu is a warm and hearty meal that’s perfect for any night. With tender beef and a rich tomato sauce, it’s sure to please everyone.
Honestly, who doesn’t love a dish that cooks itself? I throw everything in the slow cooker and just wait for the amazing smells to fill the house. It’s like magic! 🍝
I enjoy serving this ragu over pasta or with crusty bread. It feels fancy but is so easy to make—perfect for busy days!
Key Ingredients & Substitutions
Beef Chuck Roast: This is great for slow-cooking because it becomes super tender. If you want a leaner option, try using sirloin or flank steak, but be mindful that they may cook differently.
Onion: A large yellow onion is ideal for sweetness. White onions work too, but if you’re not a fan, shallots can add a milder flavor.
Garlic: Fresh garlic adds depth. You can substitute with garlic powder in a pinch—1/8 tsp per clove—but fresh is best!
Crushed Tomatoes: Look for fire-roasted for extra flavor. If unavailable, diced tomatoes can also work; just crush them up a bit before adding.
Red Wine: This adds richness, but feel free to use extra beef broth or even grape juice for a non-alcoholic substitute.
Herbs: For Italian seasoning, you can mix dried basil, thyme, and rosemary if you’re out of the blend. Fresh herbs can also be used towards the end for a fresh burst of flavor.
How Do I Make Sure My Beef Is Perfectly Tender?
The key to that melt-in-your-mouth beef is low and slow cooking. Here are some tips to ensure perfection:
- Start by searing the beef chunks on all sides to lock in flavor—don’t skip this step!
- Cook on low for the best results. It gives the flavors more time to meld.
- Check for doneness after the recommended time; if it’s not shredding easily, let it cook a bit longer.
- Shred the beef using two forks and return it to the sauce to soak up even more flavor before serving.
With these tips, you’ll have a delicious ragu every time! Enjoy your cooking experience!
Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 tsp dried Italian seasoning
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 2 tbsp olive oil
For Serving:
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
- Cooked pasta (such as pappardelle or rigatoni), for serving
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time and then you’ll let your slow cooker do the work for 7-8 hours on low or 4-5 hours on high. It’s perfect for a busy day when you want something hearty waiting for you at dinnertime.
Step-by-Step Instructions:
1. Prep Your Ingredients:
Start by seasoning the beef chunks generously with salt and pepper to enhance the flavor. This will set the base for your rich ragu.
2. Sear the Beef:
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned beef chunks and sear them on all sides until they’re nicely browned, about 3-4 minutes per side. This step is crucial for locking in flavor. Once done, transfer the beef to your slow cooker.
3. Sauté Onions and Garlic:
In the same skillet, add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until it’s fragrant. This will add a wonderful aroma to your ragu!
4. Combine and Stir:
Transfer the sautéed onions and garlic to the slow cooker with the beef. Now, add in the crushed tomatoes, tomato paste, beef broth, and red wine (if using). Sprinkle in the Italian seasoning, oregano, and red pepper flakes. Give everything a good stir to combine.
5. Let It Cook:
Cover your slow cooker and let it do its magic! Cook on low for 7-8 hours or on high for 4-5 hours. Your beef should be super tender and easily shreddable when it’s done.
6. Shred and Mix:
Once the beef is cooked, remove it from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded beef to the sauce and mix well. This helps the meat soak up all that delicious sauce!
7. Final Touches:
Taste your ragu and adjust the seasoning with more salt and pepper if needed. Simple but effective!
8. Serve and Enjoy:
Serve your beef ragu over cooked pasta of your choice, generously topped with fresh herbs and grated Parmesan cheese. Enjoy this hearty and delicious meal with family or friends!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for slow cooking due to its marbling and tenderness, you can also use cuts like brisket or short ribs. Keep in mind that leaner cuts, like sirloin, may cook faster and could become less tender.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can substitute it with additional beef broth or even a splash of balsamic vinegar for a hint of acidity. Non-alcoholic options like grape juice can also work well.
How Do I Store Leftovers?
Store any leftover beef ragu in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months! Make sure to let it cool completely before freezing, and reheat gently on the stove or in the microwave when you’re ready to enjoy it again.
Can I Prepare This Recipe Ahead of Time?
Yes! You can prep the ingredients the night before and store them in the refrigerator. In the morning, simply combine everything in the slow cooker and set it to cook during the day. By dinnertime, you’ll have a delicious meal ready to go!
