This Easy Slow Cooker Beef Ragu is a tasty way to enjoy tender beef in a rich, flavorful tomato sauce. Just toss everything in your slow cooker, and let it do the work while you relax!
I love serving this ragu over pasta or polenta. It’s like a warm hug on a plate! Plus, the smell fills the house and makes everyone hungry—prepare for the compliments!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking because it’s tender and juicy. You can substitute with brisket or flank steak if you prefer. Just know that cooking times may vary a little.
Onion: A large onion adds depth to your ragu. If you’re in a pinch, shallots or a few green onions can work too!
Garlic: Fresh garlic brings great flavor. If you’re out, garlic powder can step in, but use less—about 1/8 teaspoon per clove.
Canned Tomatoes: Crushed tomatoes form the sauce base. If you only have diced tomatoes, that’s fine; you might want to blend them a bit for smoother texture.
Red Wine: Adds richness. If you want a non-alcoholic option, use extra beef broth or a splash of red wine vinegar mixed with water.
Herbs: Dried oregano and basil are key flavors. Fresh herbs work really well too! Just double the amount if you’re using fresh instead of dried.
How Do I Get the Perfect Shredded Beef?
Shredding the beef is a crucial step for a great ragu. Here’s how to ensure you do it right:
- Ensure your slow cooker has enough time—7-8 hours on low makes the beef very tender.
- Once it’s done, remove the beef and let it cool for a few minutes so it’s easier to handle.
- Use two forks and pull the beef apart gently. It should fall apart without much effort!
- Mix the shredded beef back into the sauce for a deliciously rich flavor.
I hope these tips help you make a fantastic beef ragu! Enjoy your cooking!
Easy Slow Cooker Beef Ragu for Dinner
Ingredients You’ll Need:
For the Ragu:
- 2 pounds (900g) beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 teaspoon black pepper
- Salt, to taste
- 2 tablespoons olive oil
For Serving:
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Pasta (such as pappardelle, tagliatelle, or rigatoni), cooked according to package instructions
How Much Time Will You Need?
This recipe takes about 15-20 minutes of preparation time, and then you’ll let the slow cooker do its magic for 7-8 hours on low (or 3-4 hours on high). That’s it! Just a few minutes of work and the rest is hands-off. Perfect for a busy day!
Step-by-Step Instructions:
1. Brown the Beef:
In a large skillet, heat the olive oil over medium-high heat. Add the beef chunks and brown them on all sides for about 5-7 minutes. This step adds a lot of flavor, but if you’re short on time, you can skip this part.
2. Combine Ingredients in Slow Cooker:
Transfer the browned beef to the slow cooker. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Then, add the minced garlic and sauté for another minute until fragrant. Pour this mixture into the slow cooker over the beef.
3. Add Tomatoes and Seasonings:
Next, add the crushed tomatoes, tomato paste, beef broth, red wine (if using), oregano, basil, red pepper flakes, black pepper, and salt to the slow cooker. Stir gently to combine everything.
4. Slow Cook the Ragu:
Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is very tender and easily pulls apart with a fork.
5. Shred and Serve:
Once done, remove the beef chunks from the slow cooker and shred them using two forks. Return the shredded beef to the sauce and stir well. Serve the hot beef ragu over your cooked pasta, garnishing with fresh basil or parsley and a sprinkle of grated Parmesan cheese.
Enjoy your cozy and comforting Slow Cooker Beef Ragu dinner! It’s perfect for sharing with family and friends.
FAQ for Easy Slow Cooker Beef Ragu
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef! Just make sure to thaw it completely before cooking. Thaw it overnight in the fridge for the best results, or use the cold water method by sealing it in a bag and submerging it in cold water until thawed.
What Can I Substitute for Red Wine?
If you prefer not to use wine, simply increase the amount of beef broth to 1.5 cups or add a splash of red wine vinegar mixed with water. This will help maintain the depth of flavor in the ragu.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, gently warm on the stove or in the microwave, adding a splash of beef broth if it seems too thick.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the ragu a day ahead and store it in the fridge. Just reheat it before serving. The flavors tend to deepen overnight, making it even more delicious!
Feel free to reach out if you have more questions or need further assistance with the recipe! Enjoy your cooking!
