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Slow Cooker Beef Ragu

Slow Cooker Beef Ragu That Warms Your Soul Every Sunday

Enjoy a comforting Slow Cooker Beef Ragu that transforms humble ingredients into a delightful family feast every Sunday.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Beef
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 pounds Boneless Beef Chuck Roast The star of the dish; its rich marbling helps create a tender ragu.
  • 2 tablespoons Olive Oil Used to sauté the aromatics, adding depth and richness to the flavor.
  • 1 cup Onion Finely chopped; part of the mirepoix.
  • 1 cup Carrot Finely chopped; part of the mirepoix.
  • 1 cup Celery Finely chopped; part of the mirepoix.
  • 4 cloves Garlic Minced; fresh garlic enhances the dish’s aroma.
  • 1 cup Red Wine Adds a deep, complex flavor; can substitute with beef broth and balsamic vinegar.
  • 2 cups Beef Broth Provides necessary liquid and enriches the sauce.
  • 28 ounces Crushed Tomatoes Forms the base of the sauce.
  • 2 teaspoons Herbs (Oregano, Thyme) Fresh herbs elevate the dish.
  • 2 leaves Bay Leaves Infuses subtle depth into the sauce; remove before serving.
  • 1 teaspoon Salt Essential for enhancing the flavors.
  • 1 teaspoon Pepper Essential for balancing the flavors.

Equipment

  • Slow Cooker
  • Large Skillet

Method
 

Step-by-Step Instructions for Slow Cooker Beef Ragu
  1. Begin by finely chopping the onion, carrot, and celery for the mirepoix. Season the boneless beef chuck roast with salt and pepper.
  2. In a large skillet, heat olive oil. Add the chopped onions, carrots, celery, and minced garlic. Sauté for 5-7 minutes until softened.
  3. Sear the seasoned beef chuck roast in the skillet for 3-4 minutes on each side until browned.
  4. Transfer the browned beef and sautéed vegetables to the slow cooker, scraping any brown bits from the skillet.
  5. Add red wine, beef broth, crushed tomatoes, oregano, thyme, and bay leaves to the slow cooker. Stir gently.
  6. Cover and set the slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours.
  7. Once cooked, shred the beef using two forks and return it to the sauce. Mix thoroughly and serve over pappardelle or with crusty bread.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

For best results, sear the beef well and adjust seasonings before serving. Store leftovers in an airtight container for preservation.

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