Description
Slow Cooker Beef Ragu is a rich and hearty Italian-style sauce made with tender shredded beef simmered in a flavorful tomato base. This slow cooker beef ragu recipe is perfect for serving over pasta, polenta, or mashed potatoes for a comforting, satisfying meal.
Ingredients
- 2–3 lbs (900g–1.3kg) beef chuck roast
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 can (800g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- ½ cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Optional: ½ teaspoon red pepper flakes
- Fresh parsley or basil for garnish
- Grated parmesan cheese for serving
Instructions
- Heat olive oil in a pan over medium-high heat and sear the beef on all sides until browned.
- Transfer the beef to the slow cooker.
- In the same pan, sauté onion, garlic, carrots, and celery until softened.
- Stir in tomato paste and cook for 1–2 minutes.
- Deglaze the pan with red wine (if using), scraping up browned bits.
- Add crushed tomatoes, beef broth, oregano, basil, bay leaves, salt, pepper, and optional red pepper flakes.
- Pour the mixture over the beef in the slow cooker.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours, until beef is very tender.
- Remove the beef, shred it with two forks, and return it to the sauce.
- Stir well and cook for an additional 15–20 minutes if needed.
- Remove bay leaves, garnish with fresh herbs, and serve with grated parmesan cheese.
Notes
Beef chuck roast works best for tender, shreddable meat.Substitute red wine with extra beef broth if preferred.Add mushrooms or zucchini for extra depth and nutrition.For a thicker sauce, cook uncovered for the last 20–30 minutes.Flavor improves the next day, making it great for meal prep.
