Sunday Slow Cooker Beef Ragu (Printable Version)
Hearty beef slow-cooked with tomatoes, red wine, and herbs for a rich, Italian-inspired sauce.
# Ingredients:
→ Main Ingredients
01 -
2 pounds beef chuck roast, trimmed
02 -
1 large onion, diced
03 -
2 carrots, diced
04 -
2 celery stalks, diced
05 -
3 cloves garlic, minced
→ Sauce and Seasonings
06 -
1 can (28 ounces) crushed tomatoes
07 -
1 cup beef broth
08 -
1/2 cup red wine (optional)
09 -
2 tablespoons tomato paste
10 -
1 teaspoon dried oregano
11 -
1 teaspoon dried basil
12 -
Salt and black pepper, to taste
→ For Serving
13 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Dice onion, carrots, and celery; mince the garlic to streamline the preparation process.
02 -
Season beef chuck roast with salt and black pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Sear beef on all sides until browned, about 2-3 minutes per side. This step adds depth to the final sauce.
03 -
Transfer seared beef to the slow cooker. In the same skillet, add diced onion, carrots, celery, and minced garlic. Sauté for 3 to 4 minutes until softened, then add to the slow cooker.
04 -
Add crushed tomatoes, beef broth, red wine (if using), tomato paste, oregano, basil, and additional salt and black pepper into the slow cooker. Stir to integrate all flavors.
05 -
Cover and cook on low for 8 hours or high for 4 hours, until beef is fork-tender and flavors are well developed.
06 -
Remove the beef from the cooker. Shred with two forks into bite-sized pieces, then return the meat to the sauce and combine thoroughly.
07 -
Spoon ragu over prepared pasta, polenta, or mashed potatoes. Garnish generously with chopped fresh parsley.
# Notes:
01 -
Store cooled ragu in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to preserve quality.