Slow Cooker Beef Ragu (Printable View)
Tender beef in a rich tomato sauce, slow-cooked with Italian herbs.
# What You’ll Need:
→ Beef
01 - 2.5 lbs beef chuck roast, cut into large chunks
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 1/2 cup dry red wine
07 - 1 (28 oz) can crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 cup beef broth
→ Seasonings & Herbs
10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1/2 teaspoon crushed red pepper flakes
14 - Salt and freshly ground black pepper, to taste
→ Finishing
15 - 2 tablespoons fresh parsley, chopped
16 - Freshly grated Parmesan cheese
→ To Serve
17 - Cooked pasta or creamy polenta
# Cooking Steps:
01 - Generously season beef chunks with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear beef chunks for 2-3 minutes per side until deeply browned. Transfer to the slow cooker.
03 - Add onion, carrots, celery, and garlic to the skillet. Sauté for 3-4 minutes until softened and fragrant. Transfer vegetables to the slow cooker.
04 - Pour red wine into the hot skillet, scraping up browned bits from the bottom. Simmer for 2 minutes, then add to the slow cooker.
05 - Add crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, and red pepper flakes to the slow cooker. Stir thoroughly to combine.
06 - Cover and cook on low setting for 8 hours (or high for 4-5 hours) until beef is fork-tender and easily shreds apart.
07 - Discard bay leaves. Using two forks, shred the beef directly in the sauce and stir to incorporate. Adjust seasoning with salt and pepper as needed.
08 - Serve immediately over cooked pasta or creamy polenta. Garnish with fresh parsley and grated Parmesan cheese if desired.
# Expert Tips:
01 -
- The low and slow method turns tough chuck roast into something that falls apart at the mere sight of a fork
- Your kitchen does basically all the work while you go about your day
- Leftovers somehow taste even better after the flavors have had a sleepover in the fridge
02 -
- Skipping the searing step will cost you flavor depth that no amount of seasoning can fix later
- The sauce should look thick and glossy, not watery, if it needs more time leave the lid off for the last hour
- Letting the beef rest for 10 minutes before shredding helps it retain juices
03 -
- Pat the beef completely dry before searing or it will steam instead of brown
- Let the ragu cool completely before freezing to prevent ice crystals