This Easy Slow Cooker Beef Ragu is a warm and hearty dish perfect for any dinner. With tender beef, rich tomatoes, and tasty herbs, it’s a comforting bowl of yum!
Cooking it in a slow cooker means you can set it and forget it—perfect for busy days! I love serving it over pasta for a classic feel, or just on its own for a cozy night in!
Key Ingredients & Substitutions
Beef Chuck Roast: This is ideal for slow cooking, as it becomes tender and flavorful. If you can’t find chuck roast, consider using sirloin or brisket instead.
Onion and Garlic: Essential for building flavor. Brown onions well for a deeper taste. You could use shallots for a milder flavor or onion powder in a pinch.
Crushed Tomatoes: They form the base of the sauce. If fresh tomatoes are in season, you can use diced fresh tomatoes instead. Also, fire-roasted tomatoes can add a nice smoky flavor!
Red Wine: Adds depth and richness. If you prefer to skip it, beef broth is a great substitute, or use a splash of balsamic vinegar for a hint of acidity.
Herbs: Oregano, basil, and thyme work well together. You can mix things up with Italian seasoning or fresh herbs if you have them on hand.
How Do I Get the Beef Tender and Flavorful?
A key part of this recipe is the slow cooking process that helps the beef tenderize beautifully. Here’s how to ensure the best results:
- **Sear the Meat:** Always brown the beef in a skillet first. This caramelizes the meat and locks in flavor, enhancing your ragu.
- **Use Low and Slow:** Cooking on low for longer is best for tenderness. If you’re using the high setting, keep an eye on the time—start checking around the 4-hour mark.
- **Shred the Meat:** Once it’s done cooking, shred the beef right in the sauce while it’s hot. This helps the meat soak up all that delicious flavor.
Timing is crucial, so try to plan ahead! This dish is perfect for prepping earlier in the day for an easy dinner later.
Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the 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) dry red wine (optional)
- 1/2 cup (120 ml) beef broth
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
For Serving:
- Fresh parsley or basil, chopped (for garnish)
- Pasta of your choice, for serving (optional)
- Grated Parmesan cheese, for serving (optional)
Time Needed:
This delicious Easy Slow Cooker Beef Ragu will take about 15 minutes to prep, plus 7-8 hours on low or 4-5 hours on high to cook. It’s perfect for a day when you want to set it and forget it!
Step-by-Step Instructions:
1. Sear the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season your beef chunks with salt and pepper. Once the oil is hot, add the beef and sear it until it’s browned on all sides—this should take about 3-4 minutes per side. This step gives your ragu extra flavor!
2. Sauté the Vegetables:
Once the beef is browned, transfer it to your slow cooker. In the same skillet, add the chopped onion. Sauté until it’s soft and translucent, taking about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant.
3. Combine Ingredients in the Slow Cooker:
Now it’s time to add the sautéed onion and garlic to the slow cooker with your beef. Pour in the crushed tomatoes, red wine (if using), beef broth, tomato paste, oregano, basil, thyme, and red pepper flakes (if you like a bit of heat). Season with salt and pepper to taste. Give everything a gentle stir to mix it well.
4. Cook it Low and Slow:
Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours. When it’s done, the beef should be very tender and shred easily with a fork.
5. Shred the Beef:
Before you serve, take two forks and shred the beef right in the slow cooker. Mix it well into the sauce so every bite is packed with flavor.
6. Serve and Enjoy:
Serve your wonderful beef ragu over your choice of cooked pasta if you like. Garnish it with freshly chopped herbs and a sprinkle of grated Parmesan cheese for an extra touch. Enjoy your comforting and hearty meal!
Bon Appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Beef for This Recipe?
While it’s best to use thawed beef for even cooking, you can use frozen beef in a pinch. Just remember that you may need to add an extra hour to the cooking time if the meat is frozen. Be sure to sear it after thawing to enhance the flavor!
What Can I Substitute for Red Wine?
If you prefer not to use wine, feel free to substitute it with extra beef broth or a splash of balsamic vinegar for a hint of acidity. Apple cider vinegar can also work as an alternative!
How to 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 cool it completely before transferring to freezer-safe containers.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the ingredients the night before and store them in the fridge. Just pop everything into the slow cooker in the morning before heading out, and you’ll come home to a delicious dinner!
