This Easy Slow Cooker Beef Ragu is the perfect dish to set and forget! With tender beef, rich tomatoes, and herbs, it fills your home with delicious smells.
Honestly, the best part is just letting the slow cooker do all the work. I love serving it over pasta, and you can bet there won’t be any leftovers! 🤤
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal as it becomes tender and flavorful when slow-cooked. If you’re looking for a leaner option, try sirloin or brisket, but keep in mind they might not be as juicy.
Canned Crushed Tomatoes: They add a rich base to your sauce. If you don’t have these, diced tomatoes or even fresh tomatoes blended into a puree can work. Just remember to adjust cooking time.
Red Wine: It adds depth to the ragu. If you prefer not to use wine, swap it out with more beef broth or even grape juice for a sweet touch.
Herbs: Dried herbs like oregano, thyme, and basil are used for seasoning. You can substitute these with Italian seasoning blend if you have it on hand, which combines all those flavors.
Pasta: I love pappardelle for the wider noodle that holds the sauce well. However, any pasta like spaghetti or fettuccine will work just as fine. Whole wheat or gluten-free pasta are good alternatives too!
How Do I Get the Best Flavor When Searing Meat?
Searing your beef is crucial for building rich flavors. Here’s how to do it right:
- Make sure your skillet is hot! This helps achieve a nice brown crust.
- Don’t overcrowd the pan. Sear the beef in batches if necessary to avoid steaming.
- Let it cook without moving it for 3-4 minutes per side, so it develops that lovely brown color.
These steps enhance the flavor of your beef, making the entire dish delicious!
Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Beef Ragu:
- 2 lbs (900 g) beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cans (14 oz each) crushed tomatoes
- 1/2 cup (120 ml) red wine (optional)
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
For Serving:
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Pasta of your choice (e.g., pappardelle, tagliatelle, or spaghetti)
How Much Time Will You Need?
This scrumptious Beef Ragu takes about 15 minutes of prep time. Once everything is in the slow cooker, you’ll need to let it cook for 7-8 hours on low or 4-5 hours on high. A little patience goes a long way for tender and flavorful beef!
Step-by-Step Instructions:
1. Sear the Beef:
In a large skillet, heat the olive oil over medium-high heat. Season the beef chunks generously with salt and pepper. Sear the beef in the hot oil until browned on all sides, about 3-4 minutes per side. This step adds great flavor! Once browned, transfer the beef to the slow cooker.
2. Sauté Onion and Garlic:
In the same skillet, add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Add the minced garlic, cooking for an additional minute until fragrant. Your kitchen will smell wonderful!
3. Create the Sauce:
Stir in the tomato paste and let it cook for 1-2 minutes. If you’re using red wine, pour it in now and let it reduce for about 3 minutes. This step will deepen the flavor of your ragu.
4. Combine Everything in the Slow Cooker:
Transfer the cooked onion and garlic mixture into the slow cooker. Add the crushed tomatoes, beef broth, oregano, thyme, basil, red pepper flakes, and any extra salt and pepper to taste. Stir gently to make sure everything is well combined.
5. Slow Cook:
Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender and easily shred with a fork.
6. Shred the Beef:
Once the beef is done, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the sauce and stir to combine. Let it cook together on low for another 15-20 minutes for the flavors to meld beautifully.
7. Cook the Pasta:
While the ragu is finishing, cook your pasta according to the package instructions until al dente. Drain and keep it warm.
8. Serve:
Plate the beef ragu over the cooked pasta and garnish with fresh parsley and a generous sprinkle of grated Parmesan cheese. Enjoy this hearty meal!
Dig in and enjoy your comforting and flavorsome slow cooker beef ragu dinner!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use a Different Cut of Meat?
Yes! While beef chuck roast is ideal for slow cooking, you can also use brisket or a top round cut. Just remember that cooking times may vary slightly depending on the cut’s tenderness.
What If I Don’t Have Red Wine?
No problem! If you prefer not to use red wine, substitute it with additional beef broth for a similar depth of flavor. Alternatively, you can use grape juice or balsamic vinegar for a hint of sweetness.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the ragu for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating!
What Should I Serve With Beef Ragu?
This ragu pairs well with pasta, but you can also serve it over polenta, mashed potatoes, or even as a filling for sandwich rolls. Don’t forget some crusty bread on the side to scoop up the sauce!
