This Easy Slow Cooker Beef Ragu is comfort food at its best! Tender beef slowly cooked in rich tomatoes, garlic, and herbs makes a tasty sauce that’s perfect over pasta or polenta.
The best part? Just toss everything in the slow cooker and let it work its magic! It’s like having a personal chef—just without the fancy hat! 😄 I serve it with a sprinkle of cheese for an extra treat!
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for slow cooking as it becomes tender and flavorful. If you can’t find chuck roast, you can use brisket or round steak instead.
Crushed tomatoes: They form the base of the sauce. If you prefer, whole tomatoes can be used; just crush them by hand after adding them to the slow cooker. For a different flavor, consider using fire-roasted tomatoes.
Red wine: While optional, wine adds depth to the dish. If you want to skip it, just increase the beef broth to maintain the liquid ratio. Non-alcoholic wine or grape juice could work in a pinch!
Herbs: Dried herbs like oregano, basil, and thyme enhance the flavor. Fresh versions are great too, but you’ll need to use about three times the amount since they’re less concentrated.
How Can I Best Brown the Beef?
Browning the beef adds a ton of flavor to the ragu. To do this effectively:
- Heat your skillet well before adding oil. The oil should shimmer but not smoke.
- Don’t overcrowd the pan! Cook the beef in batches if needed, ensuring each piece has space to sear properly.
- Let the beef cook undisturbed for a few minutes to form a nice crust before flipping.
By taking the time to brown the beef well, your ragu will have even richer flavor!
What’s the Best Way to Shred the Beef?
Once the beef is tender, it’s easy to shred using two forks. Here’s how:
- Remove the beef pieces from the slow cooker and place on a cutting board.
- Using a fork in each hand, pull the meat apart against the grain for the best texture.
- Don’t worry if there are some small bits left; they’ll break apart as you mix everything back in!
This method ensures your ragu has that melt-in-your-mouth quality, making it even more enjoyable to eat!
Enjoy your homemade beef ragu with pasta or polenta for a comforting meal!
Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese, for serving
- Pasta or polenta, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and then simmers away in your slow cooker. You’ll need to let it cook for 7-8 hours on low or 4-5 hours on high. So, set it up in the morning, and by dinner time, you’ll have a delicious meal ready and waiting!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating olive oil in a large skillet over medium-high heat. Once hot, add the beef chunks and brown them on all sides—about 3-4 minutes per side. This step helps create great flavor! Once browned, transfer the beef to the slow cooker.
2. Sautéing Onion and Garlic:
In the same skillet, add the chopped onion and sauté until it’s nicely softened and translucent, which should take about 4-5 minutes. After that, sprinkle in the minced garlic and cook for another 30 seconds, just until it’s fragrant. Then, transfer this mixture to the slow cooker with the beef.
3. Combining Ingredients:
Now it’s time to bring everything together! In the slow cooker, stir in the crushed tomatoes, tomato paste, beef broth, and red wine (if using). Then add your dried herbs—oregano, basil, thyme—as well as red pepper flakes (if you like a little spice), salt, and freshly cracked black pepper. Mix everything well so it’s evenly combined.
4. Slow Cooking:
Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours. You want the beef to be very tender and easily fall apart when it’s done!
5. Shredding the Beef:
Once the beef is cooked, carefully take it out of the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Then, return the shredded beef back into the sauce in the slow cooker and mix it all together. Give it a taste and adjust the seasoning if needed.
6. Serving:
Now for the best part! Serve your beef ragu hot over your choice of cooked pasta or creamy polenta. Don’t forget to garnish with chopped fresh parsley and a generous sprinkle of grated Parmesan cheese for that extra touch of deliciousness!
Enjoy your cozy, hearty dinner that’s easy to prepare and full of rich, comforting flavors! 🍽️
FAQ for Easy Slow Cooker Beef Ragu
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal due to its tenderness, you can also use brisket or round steak. Just make sure to adjust the cooking time if necessary, as different cuts may require different cooking durations.
Can I Make This Recipe Ahead of Time?
Yes, this dish is perfect for meal prep! You can prepare everything in the slow cooker the night before, refrigerate it, and then cook it the next day. Just remember to add an extra hour to the cooking time if starting from cold.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave until heated through. You may need to add a splash of beef broth or water to loosen the sauce again.
What Can I Use Instead of Red Wine?
If you’d prefer not to use red wine, you can easily substitute it with additional beef broth or even grape juice for a slightly sweet flavor. Just maintain the same liquid volume to keep the balance.
