This easy slow cooker beef ragu is a comforting dish full of rich flavors. Just toss in some beef, tomatoes, and herbs, and let the slow cooker work its magic!
I love how the meat gets so tender after simmering all day. It’s perfect served over pasta, and don’t forget the cheese on top — it makes everything better! 🧀
Key Ingredients & Substitutions
Beef Chuck Roast: This is the star of your ragu. Its fat content keeps the meat juicy and flavorful. You can substitute it with brisket or round roast, but they may not be as tender after cooking. I prefer chuck for its richness.
Onion: A large onion adds natural sweetness and depth. If you’re in a pinch, shallots or leeks work nicely too. They will change the flavor a bit, but in a good way!
Garlic: Fresh garlic is a must for that aromatic touch. If you’re out, garlic powder can work in a pinch—about 1/2 teaspoon per clove. However, fresh is always best for maximum flavor!
Crushed Tomatoes: For a smooth sauce, I like crushed tomatoes. You can also use diced tomatoes or tomato purée. If you want a richer taste, substitute with a can of fire-roasted tomatoes.
Red Wine: I love adding red wine for depth, but you can skip it or replace it with more broth if you prefer a non-alcoholic option. A splash of balsamic vinegar as a substitute can also add a lovely flavor.
How Do You Brown Meat Perfectly for Ragu?
Browning the meat is essential for developing flavor in your ragu. Here’s how to do it right:
- Heat your skillet over medium-high and add the olive oil before the beef. This helps create a nice crust.
- Don’t overcrowd the skillet; work in batches if needed. Too much meat will steam instead of brown.
- Brown all sides of the beef chunks for about 4-5 minutes until golden. This caramelization adds depth to your sauce.
- After browning, let the meat rest for a few minutes before shredding to keep it juicy.
Taking the time to brown the meat well makes a world of difference in enhancing the flavor of your ragu!
Easy Slow Cooker Beef Ragu Recipe for Tender, Flavorful Pasta
Ingredients:
- 2 lbs (900g) beef chuck roast, cut into chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- 1 lb (450g) pasta (such as pappardelle, rigatoni, or tagliatelle)
Time Needed:
This delicious beef ragu takes about 20 minutes to prepare and requires 7-8 hours to cook on low (or 4 hours on high) in the slow cooker. All the time is well worth it for this flavorful dish!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating olive oil in a large skillet over medium-high heat. Season the beef chunks generously with salt and black pepper. Add the beef to the skillet in batches, browning them on all sides until they develop a nice deep golden crust—about 4-5 minutes per batch. Once browned, transfer the beef to your slow cooker.
2. Sauté the Onions and Garlic:
In the same skillet, add the chopped onion and sauté until softened and translucent, which should take about 3-4 minutes. Then, toss in the minced garlic and cook for another minute until it’s fragrant. This step will amplify the overall flavor of your ragu!
3. Deglaze the Skillet:
Next, pour in the beef broth and red wine (if using) to deglaze the pan. Scrape up any browned bits from the bottom of the skillet for maximum flavor. Allow this mixture to simmer for 2-3 minutes, then pour it into the slow cooker over the beef.
4. Add the Rest of the Ingredients:
To the slow cooker, add the crushed tomatoes, tomato paste, dried oregano, basil, thyme, and red pepper flakes (if you like a bit of heat). Stir everything together until well combined.
5. Slow Cook the Ragu:
Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4 hours. The beef should become incredibly tender and easy to shred with a fork.
6. Cook the Pasta:
About 30 minutes before you’re ready to serve, cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
7. Shred the Beef:
Once the cooking time is up, use two forks to shred the beef inside the slow cooker; it should fall apart easily. Stir to mix the beef with the sauce thoroughly.
8. Toss and Serve:
Combine the cooked pasta with the beef ragu sauce in the slow cooker or in a large serving bowl. Give it a good toss! Finally, garnish with chopped fresh parsley and a generous sprinkle of grated Parmesan cheese before serving.
9. Enjoy!
Serve this delicious beef ragu over your favorite pasta and enjoy a comforting, hearty meal. Pair it with a simple green salad and some crusty bread for a complete dinner!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use a Different Cut of Meat for This Recipe?
Yes! While beef chuck roast is recommended for its tenderness and flavor, you can also use brisket or round roast. Keep in mind that these cuts may require slightly different cooking times and may not be as tender after cooking.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the ragu a day in advance. Once cooked, store it in an airtight container in the fridge. It actually tastes better the next day as the flavors meld. Just reheat gently on the stove before serving.
What Should I Do If the Sauce is Too Thick?
If your ragu turns out thicker than desired, simply add a splash of beef broth, water, or even a bit of red wine to loosen it up. Stir well and let it simmer for a few minutes to blend the flavors.
How Can I Store Leftover Beef Ragu?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the ragu in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove or in the microwave.
