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Sunday Slow Cooker Beef Ragu Recipe

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4.5 from 142 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Build the Sauce Base: Stir in tomato paste and cook for 2-3 minutes to deepen flavor and remove raw taste.
  5. 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.
  6. 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.
  7. 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.
  8. Slow Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the beef is tender and shreddable.
  9. Shred the Beef: Remove beef chunks and shred with two forks. Discard large fat pieces and remove bay leaves and rosemary from the sauce.
  10. 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.
  11. Rest (Optional): Let the ragu rest covered for 15-30 minutes off heat to enhance flavor melding.
  12. 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.

Find it online: https://cookedbyclara.com/sunday-slow-cooker-beef-ragu-recipe/