Name: Sunday Slow Cooker Beef Ragu
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Italian
Ingredients: 2 pounds beef chuck roast; 1 large onion, diced; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 can (28 ounces) crushed tomatoes; 1 cup beef broth; 1/2 cup red wine (optional); 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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This Sunday Slow Cooker Beef Ragu is a rich, savory dish that turns a simple cut of beef into a soul-warming meal with very little hands-on effort. I love how the slow cooker does all the work, transforming everyday ingredients into a tender, flavorful ragu that tastes like it’s been simmering on the stove all day. Perfect for a cozy Sunday dinner or any time I want something hearty and satisfying.

Why You’ll Love This Recipe

I love this recipe because it feels luxurious without requiring much effort. The beef becomes fall-apart tender, the vegetables melt into the sauce, and the flavors develop beautifully while I go about my day. It’s the kind of meal I can serve to guests or enjoy quietly with my family. Plus, the leftovers are even better the next day. Sunday Slow Cooker Beef Ragu

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds beef chuck roast
1 large onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (28 ounces) crushed tomatoes
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Substitutions:

I sometimes use brisket or round roast if I want a leaner cut of beef.
When I don’t have red wine or want to skip it, I simply replace it with more beef broth.
If I’m out of crushed tomatoes, I go with diced tomatoes and let them break down as they cook.

Directions

I start by prepping all my ingredients—dicing the onion, carrots, and celery, and mincing the garlic.
Then I heat a bit of oil in a skillet and sear the beef on all sides. This step is optional, but I like how it adds depth to the flavor.
Once the beef is seared, I transfer it to the slow cooker.
Using the same skillet, I sauté the diced onion, carrots, celery, and garlic for a few minutes until softened. I pour them into the slow cooker with the beef.
Then I add the crushed tomatoes, beef broth, red wine (if using), tomato paste, oregano, basil, and season everything with salt and pepper.
I cover the slow cooker and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender and shreds easily.
I shred the beef with two forks, stir it back into the sauce, and garnish with chopped parsley before serving.

Servings and Timing

This recipe serves 6 and takes about 10 minutes to prep, plus 8 hours of slow cooking on low (or 4–5 hours on high). It’s perfect for a Sunday dinner or for preparing in the morning and coming home to a ready meal.

Variations

Sometimes I add a pinch of red pepper flakes for a touch of heat, or stir in a splash of cream at the end for extra richness. I’ve also tossed in mushrooms or chopped spinach in the last hour of cooking to sneak in more vegetables. When I want to make it a pasta night, I serve it over pappardelle or rigatoni—both are excellent with this hearty sauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the ragu gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much. It also freezes beautifully—up to 3 months. I just thaw it overnight in the fridge before reheating. Sunday Slow Cooker Beef Ragu

FAQs

Can I make this beef ragu without a slow cooker?

Yes, I can! I use a Dutch oven and simmer it on the stovetop over low heat for about 3 hours, or bake it in the oven at 300°F until the beef is tender.

What’s the best pasta to serve with beef ragu?

I prefer wide noodles like pappardelle or tagliatelle. They hold the sauce beautifully.

Can I make this dish ahead of time?

Absolutely. I often make it the day before—it tastes even better the next day as the flavors continue to develop.

Is it okay to skip the wine?

Yes, it’s totally fine. I just add more beef broth in place of the wine, and the flavor is still rich and delicious.

What’s the best way to shred the beef?

I use two forks to pull it apart right in the slow cooker. It’s so tender it practically falls apart on its own.

Conclusion

This Sunday Slow Cooker Beef Ragu is a comforting, flavorful meal that makes my kitchen smell amazing and my family come running to the table. It’s the kind of slow-cooked dish that feels like a hug in a bowl—and once I’ve made it, it becomes a regular part of my weekend rotation.