This Easy Slow Cooker Beef Ragu is perfect for those busy weeknights! With tender beef, rich tomatoes, and savory herbs, it’s full of flavor and super comforting.
I love how I can just throw everything in and let it cook while I do other things. Serve it over pasta, and you’ve got a cozy dinner that everyone will love! 🍝
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking because it becomes tender and flavorful. If you’re looking for a leaner option, brisket works well too. You can also use ground beef if you’re in a pinch, but the texture will be different.
Red Wine: It adds depth to the sauce, but if you prefer to skip it, just use an extra cup of beef broth. I’ve used non-alcoholic wine for a nice flavor as well, which works beautifully.
Crushed Tomatoes: The base of your sauce! If you only have whole or diced tomatoes, you can blend them before adding them to the slow cooker. For a fresher taste, use fresh tomatoes in season (just peel and chop them!).
Pasta: Cooked pasta is key for serving this ragu. I like wide noodles like pappardelle or tagliatelle to soak up the sauce, but any pasta shape you prefer can work. Gluten-free pasta is a good substitution too!
How Can I Ensure My Beef Ragu is Tender and Flavorful?
The secret to a great beef ragu lies in slow cooking. It lets the flavors meld together and the beef become fork-tender. Here are some steps to keep in mind:
- Browning the Beef: Make sure to brown the beef in batches. This adds a lovely caramelized flavor to your dish.
- Don’t Rush the Cooking: Cooking on low for 7-8 hours really allows all the flavors to develop. If you must use high heat, resist the urge to rush it too much!
- Shredding the Beef: After cooking, let the beef cool for a moment before shredding. It pulls apart easily this way, and you can really mix it well with the sauce.
Follow these tips, and you’ll have a delicious and hearty beef ragu that everyone will enjoy!
Easy Slow Cooker Beef Ragu for Weeknight Dinners
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast, trimmed and cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup dry red wine (optional; can substitute additional broth)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
For Serving:
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta (such as pappardelle, tagliatelle, or rigatoni), for serving
How Much Time Will You Need?
This recipe will take about 15-20 minutes for preparation, followed by 7-8 hours of slow cooking on low or 4-5 hours on high. It’s a great option for a hassle-free weeknight dinner since you can set it and forget it!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Add the beef chunks and brown them nicely on all sides, which should take about 3-4 minutes per side. Once browned, transfer the beef to your slow cooker.
2. Sauté the Veggies:
In the same skillet, add a little more oil if necessary and sauté the chopped onion until it becomes soft, about 3-4 minutes. Afterward, add the minced garlic and cook for 1 more minute. Transfer this mixture to the slow cooker with the beef.
3. Combine Ingredients:
Now it’s time to add all the flavor! In the slow cooker, combine the crushed tomatoes, tomato paste, beef broth, red wine (if you’re using it), dried oregano, basil, thyme, crushed red pepper flakes, salt, and pepper. Give everything a good stir to blend well.
4. Slow Cook:
Cover the slow cooker and set it to cook on low for 7-8 hours, or on high for 4-5 hours. The goal here is for the beef to become very tender and easy to shred with a fork.
5. Shred the Beef:
Once the beef is cooked, remove it from the slow cooker and place it on a large plate or cutting board. Using two forks, shred the beef into bite-sized pieces. Don’t forget to return the shredded beef back to the slow cooker and stir it into the sauce. Taste and adjust seasoning, adding more salt and pepper if necessary.
6. Serve It Up:
To serve, ladle the hot beef ragu over your choice of cooked pasta. Finish with a sprinkle of chopped fresh parsley and a generous amount of grated Parmesan cheese on top.
7. Enjoy!
Now sit back and relish in the delicious smells of your kitchen. Enjoy your comforting, easy beef ragu dinner!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While beef chuck is ideal due to its tenderness after slow cooking, you can also use brisket or even a tougher cut like round, as it will break down beautifully during the long cooking process. Just remember that cooking times may vary slightly depending on the cut.
What If I Don’t Have Red Wine? Can I Leave It Out?
No worries! If you prefer not to use red wine, simply replace it with an additional cup of beef broth. This will still result in a rich and flavorful ragu without the alcohol.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, simply reheat on the stove or in the microwave until warmed through!
Can I Make This Dish Ahead of Time?
Yes! You can prepare the ragu a day in advance and let the flavors deepen overnight in the refrigerator. Just reheat gently on the stove or in a slow cooker before serving. It’s a great make-ahead meal!
