Why You’ll Love This Recipe

This Slow Cooker Beef Ragu is a true comfort food that is both easy to prepare and packed with flavor. By using a slow cooker, the beef becomes meltingly tender, and the sauce develops deep, rich flavors that make every bite satisfying. The long cooking time ensures that the beef breaks down beautifully, resulting in a sauce that clings perfectly to your favorite pasta. Whether you’re feeding a crowd or enjoying a cozy dinner at home, this recipe delivers a meal that’s as delicious as it is convenient.

Ingredients

3 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 cup beef broth
1/4 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for serving
Fresh basil or parsley, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side. Transfer the beef to the slow cooker.
Prepare the Vegetables: In the same skillet, add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables start to soften. Add the garlic and cook for another 1 minute until fragrant.
Deglaze the Pan: Add the red wine (if using) to the skillet, scraping up any browned bits from the bottom of the pan. Let the wine reduce for about 2 minutes.
Add the Sauce Ingredients: Pour the crushed tomatoes, beef broth, tomato paste, basil, oregano, thyme, and red pepper flakes (if using) into the slow cooker. Stir to combine.
Cook: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and shreds easily with a fork.
Shred the Beef: Once the beef is done, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the sauce and stir to combine.
Serve: Serve the ragu over pasta, polenta, or bread. Garnish with freshly grated Parmesan cheese and chopped basil or parsley.

Servings and Timing

Servings: 6-8
Preparation Time: 15 minutes
Cooking Time: 7-8 hours (on low) or 4-5 hours (on high)

Variations

Spicy Beef Ragu: Add extra red pepper flakes or a chopped jalapeño for some heat.
Vegetarian Ragu: Substitute the beef with mushrooms or a combination of lentils and vegetables for a plant-based version.
Tomato-Free Version: Swap out the crushed tomatoes for beef broth and add a little extra seasoning to create a different flavor base.

Storage/Reheating

Storage: Store any leftover ragu in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This beef ragu freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Reheating: Reheat in a pot over low heat, adding a splash of beef broth if the sauce has thickened too much. You can also microwave individual portions until heated through.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can use other cuts like brisket or short ribs, but chuck roast is ideal for slow cooking due to its tenderness and flavor.

Can I make this ahead of time?

Absolutely! This dish actually improves in flavor the next day, making it perfect for meal prep or making ahead for dinner parties.

How can I thicken the sauce?

If you’d like a thicker sauce, you can either simmer it uncovered for a bit to reduce the liquid or mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook until thickened.

Can I use ground beef instead of chuck roast?

While ground beef can be used, it won’t give the same rich, tender texture as the slow-cooked chuck roast. The long cooking time is key for tender beef in this recipe.

Can I cook this on the stovetop?

Yes, if you don’t have a slow cooker, you can cook the ragu on the stovetop in a heavy pot, simmering it over low heat for about 2-3 hours, until the beef is tender.

How do I know when the beef is done?

The beef is done when it can be easily shredded with a fork. It should be very tender and fall apart without much resistance.

What can I serve with this ragu?

This ragu pairs beautifully with pasta, mashed potatoes, or creamy polenta. You can also serve it with crusty bread for dipping into the sauce.

Can I make this without wine?

Yes, you can skip the wine and use extra beef broth or water as a substitute.

Is this recipe gluten-free?

Yes, the ragu itself is gluten-free. Just ensure you serve it with gluten-free pasta or another gluten-free side.

Can I make this in an Instant Pot?

Yes, you can make this in an Instant Pot by using the “Sauté” function to sear the beef and vegetables, then cook on “Pressure Cook” for 45-60 minutes, followed by a natural release.

Conclusion

This Slow Cooker Beef Ragu is a must-try for any busy home cook who loves a comforting, flavorful meal. With minimal effort, you can create a rich, tender ragu that’s perfect for feeding the whole family or meal prepping for the week. The slow cooking process enhances the flavors and makes the beef so tender it practically melts in your mouth. Whether you serve it with pasta, polenta, or crusty bread, this recipe is sure to become a new favorite!