Sunday Slow Cooker Beef Ragu – Rich, Comforting & Easy
Cozy up with this Sunday Slow Cooker Beef Ragu – tender beef simmered low and slow in a rich tomato sauce with herbs, garlic, and red wine. Perfect served over pasta, polenta, or mashed potatoes for the ultimate comfort food dinner. Easy, hearty, and family-friendly!
Equipment
- 6–8 quart slow cooker
- Dutch oven or skillet (for searing, optional)
- Sharp chef’s knife & cutting board
- Wooden spoon
- Measuring cups & spoons
- Storage containers (for leftovers)
Ingredients
- 3 lbs beef chuck roast (or short ribs), cut into large chunks
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup red wine (Chianti, Cabernet, or Merlot)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 tsp dried thyme (or 3 fresh sprigs)
- 2 tsp dried rosemary (or 2 sprigs fresh)
- 2 bay leaves
- 1 tsp salt (plus more to taste)
- ½ tsp freshly ground black pepper
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Prep the Beef: Pat beef chunks dry with paper towels. Season generously with salt and pepper.
- Sear for Flavor (Optional but Recommended): Heat olive oil in a Dutch oven or skillet over medium-high. Sear beef until browned on all sides. Transfer to slow cooker.
- Sauté Aromatics: In the same pan, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook 1 minute. Transfer mixture to slow cooker.
- Deglaze with Wine: Pour red wine into the hot pan, scraping up browned bits. Simmer 2–3 minutes, then pour into the slow cooker.
- Add Remaining Ingredients: Stir in crushed tomatoes, tomato paste, beef broth, thyme, rosemary, bay leaves, and a little extra salt and pepper. Nestle beef into the sauce.
- Slow Cook: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
- Shred Beef: Remove beef to a plate and shred with two forks. Return meat to the sauce, stir well, and let rest for 10 minutes before serving.
- Serve & Enjoy: Spoon beef ragu over pasta, polenta, or mashed potatoes. Top with Parmesan and parsley.
Notes
- Best Beef Cuts: Chuck roast gives the perfect balance of marbling and tenderness. Short ribs also work beautifully.
- Wine Swap: If avoiding alcohol, substitute with extra beef broth plus 1 tbsp balsamic vinegar.
- Make-Ahead Friendly: Ragu tastes even better the next day as flavors deepen.
- Storage: Refrigerate leftovers for up to 4 days or freeze up to 3 months.
- Serving Ideas: Pair with pappardelle, gnocchi, creamy polenta, or even crusty bread for dipping.