Print

Sunday Slow Cooker Beef Ragu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and hearty Sunday Slow Cooker Beef Ragu made with tender beef chuck roast, aromatic vegetables, and a flavorful tomato-based sauce. Perfect for cozy family dinners or entertaining guests with minimal effort.

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)

Instructions

  1. Dice the onion, carrots, and celery, and mince the garlic.
  2. Heat a bit of oil in a skillet and sear the beef on all sides until browned. Transfer to the slow cooker.
  3. In the same skillet, sauté onion, carrots, celery, and garlic for 3–4 minutes until softened. Add to the slow cooker.
  4. Add crushed tomatoes, beef broth, red wine (if using), tomato paste, oregano, basil, salt, and pepper to the slow cooker. Stir to combine.
  5. Cover and cook on low for 8 hours or high for 4–5 hours, until beef is tender and shreds easily.
  6. Remove the beef, shred with two forks, and stir it back into the sauce.
  7. Garnish with chopped parsley and serve over pasta, mashed potatoes, or polenta.

Notes

  • For a leaner version, use brisket or round roast instead of chuck.
  • Replace red wine with extra beef broth if desired.
  • Add a pinch of red pepper flakes for a little heat.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheat gently on the stovetop with a splash of broth if needed.

Nutrition

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