If you’re craving a hearty, soul-warming meal that practically cooks itself while you take it easy on a lazy weekend, the Sunday Slow Cooker Beef Ragu Recipe is about to become your new best friend. Imagine tender beef melting into a rich, tomatoey sauce infused with layers of fragrant herbs and wine—perfection in every forkful.
Why You’ll Love This Recipe
- Effortless Slow Cooking: Simply prep your ingredients in the morning and let the slow cooker work its magic all day.
- Rich, Layered Flavors: The combination of red wine, aromatic vegetables, and herbs makes this ragu deeply savory and comforting.
- Versatile Serving Options: Perfect spooned over pasta, polenta, or even creamy mashed potatoes for a hearty meal.
- Family-Friendly Comfort: A warm, filling dish that brings everyone to the table with smiles.
Ingredients You’ll Need
These simple, wholesome ingredients are the foundation of that unforgettable slow-cooked flavor. Each one plays a role: the chuck roast becomes tender and juicy, the soffritto (onions, carrots, celery) adds sweetness and depth, and the herbs and tomatoes create a luscious sauce that hugs every bite of beef.
- Boneless beef chuck roast: This cut is perfect for slow cooking, breaking down to melt-in-your-mouth tenderness.
- Olive oil: Provides a fruity richness to sear the beef and sauté the vegetables.
- Yellow onion, carrots, celery: The classic soffritto combo that builds a flavorful base.
- Garlic: Adds aromatic depth and a slight kick.
- Tomato paste: Intensifies the tomato flavor and adds a lovely umami note.
- Dry red wine: Enhances complexity and tenderizes the meat gently.
- Crushed San Marzano tomatoes and diced tomatoes: The heart of the sauce—bright, tangy, and naturally sweet.
- Beef broth: Adds savory moisture and enriches the sauce.
- Bay leaves, oregano, thyme, rosemary: A symphony of herbs that infuse every spoonful with Italian flair.
- Kosher salt and black pepper: Seasoning essentials to balance and bring out all the flavors.
- Optional red pepper flakes: A subtle spark of heat if you like a little kick.
- For serving: Your favorite pasta, fresh Parmesan, and herbs to garnish.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best parts about the Sunday Slow Cooker Beef Ragu Recipe is how easy it is to make your own. Whether you want to suit different diets or just switch things up, these variations let you tailor the dish without losing that comfort factor.
- Swap beef for pork shoulder: If you prefer a slightly different flavor and texture, pork shoulder is equally tender after slow cooking.
- Add mushrooms: For an earthy twist, toss in cremini or shiitake mushrooms with the soffritto for extra umami.
- Make it spicy: Increase the red pepper flakes or add a dash of hot sauce to turn up the heat.
- Gluten-free option: Serve over gluten-free pasta or creamy polenta instead of traditional pasta noodles.
How to Make Sunday Slow Cooker Beef Ragu Recipe
Step 1: Prepare and Season the Beef
Begin by patting your beef chuck roast cubes dry with paper towels—this helps with that beautiful browning later on. Season them generously with salt and pepper, which is the first step in layering flavor into our ragu.
Step 2: Sear the Beef for Maximum Flavor
Heat olive oil in a sturdy skillet over medium-high heat. Sear the beef cubes in batches without overcrowding, turning each piece until every side is a gorgeous deep brown. This caramelization brings incredible richness to the final dish and seals in the juices.
Step 3: Sauté the Aromatics
Using the same pan, reduce heat slightly and add your finely chopped onion, carrots, and celery. These veggies soften while absorbing all the savory beef bits stuck to the skillet. After about 8–10 minutes, toss in garlic and optional red pepper flakes to impart fragrance and gentle heat.
Step 4: Build the Sauce Base
Stir in the tomato paste, cooking it for a few minutes to deepen its robust flavor and remove any rawness. This step is a game changer for the sauce’s richness.
Step 5: Deglaze with Red Wine
Pour in your dry red wine and scrape the browned bits off the pan’s bottom – that’s pure liquid gold for flavor. Let the wine gently reduce by half, mellowing the alcohol and concentrating those lovely fruit notes.
Step 6: Transfer and Assemble in the Slow Cooker
Move the fragrant aromatic mixture into your slow cooker. Add the seared beef cubes on top, then pour in the crushed and diced tomatoes along with their juices and beef broth. Don’t forget to tuck in the bay leaves, oregano, thyme, and rosemary to infuse the ragu slowly.
Step 7: Slow Cook to Tender Perfection
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours if you’re short on time—either way, your beef will become tender enough to shred effortlessly.
Step 8: Shred and Finish the Ragu
Carefully remove the beef, shred it with forks, and discard any tough bits. Return the shredded beef to the slow cooker, stir into the sauce, and taste to adjust seasoning. If needed, add broth or pasta water to reach your desired consistency.
Step 9: Let It Rest Before Serving
For the most harmonious flavors, allow the ragu to rest for 15–30 minutes off heat. This extra downtime melds all those delicious notes beautifully before you serve.
Pro Tips for Making Sunday Slow Cooker Beef Ragu Recipe
- Don’t Skip Searing: Browning your beef adds layers of flavor you just can’t get by tossing it straight into the slow cooker.
- Use Quality Wine: A decent dry red wine elevates the sauce dramatically—remember, if it’s not good enough to drink, it’s not good enough for cooking!
- Skim Fat for Clean Sauce: If your sauce floats with fat after cooking, briefly skim it with a spoon for a lighter, balanced finish.
- Rest Before Serving: Letting the ragu rest off heat lets the flavors marry completely for a restaurant-quality taste at home.
How to Serve Sunday Slow Cooker Beef Ragu Recipe
Garnishes
Nothing finishes the Sunday Slow Cooker Beef Ragu Recipe quite like a generous sprinkle of freshly grated Parmesan cheese and a handful of vibrant chopped basil or parsley. These fresh touches brighten the rich sauce and add a lovely color contrast too.
Side Dishes
This ragu is fantastic served over pappardelle, tagliatelle, or rigatoni, as the wide noodles hold the chunky sauce beautifully. For a lighter side, a crisp green salad or garlic bread with fresh herbs complements the meal perfectly.
Creative Ways to Present
Try layering your ragu atop creamy polenta or roasted cauliflower mash for a twist on traditional pasta. Serving it in rustic bowls with a sprinkle of chili flakes or drizzled extra virgin olive oil adds flair that wows at any dinner table.
Make Ahead and Storage
Storing Leftovers
Leftover ragu keeps beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen overnight, making leftover lunches or dinners something to look forward to!
Freezing
If you want to stash some away, this beef ragu freezes excellently. Portion it into freezer-friendly containers or bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally and adding a splash of broth or water if the sauce thickens too much. You can also reheat in the microwave, but make sure to stir halfway through for even warmth.
FAQs
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Can I make this recipe without wine?
Absolutely! If you prefer not to use wine, simply substitute it with an equal amount of beef broth or unsweetened grape juice for a similar depth of flavor.
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What’s the best cut of beef for this ragu?
Boneless beef chuck roast is ideal because it becomes tender and flavorful after slow cooking. It has enough marbling to keep the meat juicy throughout the long cook time.
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Can I use fresh herbs instead of dried?
Yes! Fresh herbs add a bright flavor, but use about three times the amount of fresh vs. dried since dried herbs are more concentrated. Add fresh herbs toward the end of cooking or as a garnish.
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How thick should the ragu sauce be?
The sauce should be rich and hearty but still spoonable. If it’s too thin, let it cook uncovered for a bit to reduce or thicken with a small cornstarch slurry. If too thick, simply add a splash of beef broth or pasta water.
Final Thoughts
Nothing beats the comforting embrace of a home-cooked meal like this Sunday Slow Cooker Beef Ragu Recipe. It’s perfect for cozy weekends, feeding family and friends, or just treating yourself to something deliciously satisfying. So grab your slow cooker, prep the ingredients, and get ready to fall in love with a dish that really takes the stress out of dinner without skimping on flavor. Happy cooking!
PrintSunday Slow Cooker Beef Ragu Recipe
This Sunday Slow Cooker Beef Ragu is a rich, hearty Italian-inspired dish featuring tender, slow-cooked beef chuck simmered in a robust tomato and red wine sauce with classic aromatics. Perfect for a comforting weekend meal, it melts in your mouth and pairs beautifully with wide pasta like pappardelle or rigatoni, topped with fresh Parmesan and herbs.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (slow cooker LOW) or 3-4 hours (slow cooker HIGH)
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Beef and Meat Preparation
- 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 2 large carrots, peeled and finely chopped (about 1 cup)
- 2 celery stalks, finely chopped (about 1 cup)
- 4-6 cloves garlic, minced
Tomato and Wine Base
- 1/4 cup (60 ml) tomato paste
- 1 cup (240 ml) dry red wine (such as Merlot, Cabernet Sauvignon, or Chianti)
- 1 (28-ounce / 794 g) can crushed San Marzano tomatoes (or good quality crushed tomatoes)
- 1 (14.5-ounce / 411 g) can diced tomatoes, undrained
- 1 cup (240 ml) beef broth (low sodium preferred)
Herbs, Spices, and Seasoning
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: Pinch of red pepper flakes for a hint of spice
For Serving
- Cooked pasta (pappardelle, tagliatelle, or rigatoni recommended)
- Fresh Parmesan cheese (grated or shaved)
- Fresh basil or parsley (chopped)
Instructions
- Prepare the Beef: Pat the beef cubes dry with paper towels and season them generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to build flavor from the start.
- Sear the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef cubes in batches, browning all sides evenly for about 2-3 minutes per side without overcrowding. Set aside the browned beef.
- Sauté Aromatics: On medium heat, add chopped onion, carrots, and celery to the skillet. Add a teaspoon of olive oil if needed. Cook for 8-10 minutes until softened and onions are translucent. Add minced garlic and optional red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- Build the Sauce Base: Stir in tomato paste and cook for 2-3 minutes to deepen flavor and remove raw taste.
- Deglaze the Pan: Pour in red wine, scraping up browned bits from the pan. Let the wine reduce by half over 3-5 minutes to concentrate flavor and cook off alcohol.
- Transfer to Slow Cooker: Move the sautéed vegetable mixture into a 6-quart or larger slow cooker insert. Add the seared beef cubes on top.
- Add Remaining Ingredients: Pour in crushed tomatoes, diced tomatoes with juice, and beef broth. Add bay leaves, oregano, thyme, rosemary, and gently stir to combine.
- Slow Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the beef is tender and shreddable.
- Shred the Beef: Remove beef chunks and shred with two forks. Discard large fat pieces and remove bay leaves and rosemary from the sauce.
- Finish the Ragu: Return shredded beef to slow cooker and stir. Adjust seasoning with remaining salt and pepper. If sauce is too thick, add more broth or pasta water; if too thin, simmer uncovered on HIGH briefly to reduce.
- Rest (Optional): Let the ragu rest covered for 15-30 minutes off heat to enhance flavor melding.
- Serve: Spoon hot ragu over cooked pasta, garnish with freshly grated Parmesan and chopped fresh basil or parsley.
Notes
- For best flavor, use good quality San Marzano tomatoes and a robust dry red wine.
- Searing the beef well develops deep flavor via the Maillard reaction.
- Slow cooking time may vary by slow cooker model; check tenderness after 6 hours on LOW.
- Resting the ragu before serving allows flavors to fully meld and intensify.
- Optional red pepper flakes add a nice subtle heat but can be omitted for milder palates.
- Adjust seasoning at the end to suit your taste preferences.
