Slow Cooker Beef Ragu (Printable)

Tender beef chunks simmered slowly in a savory tomato sauce with vegetables and Italian herbs for ultimate comfort food.

# What You'll Need:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large chunks

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced

→ Liquids

06 - 1/2 cup dry red wine
07 - 1 (28 oz) can crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 cup beef broth

→ Seasonings & Herbs

10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste

→ Finishing

15 - 2 tablespoons fresh parsley, chopped
16 - Freshly grated Parmesan cheese (optional)

→ To Serve

17 - Cooked pasta or creamy polenta

# How To Make It:

01 - Generously season beef chunks with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear beef chunks for 2-3 minutes per side until browned. Transfer to slow cooker.
03 - Add onion, carrots, celery, and garlic to the skillet. Sauté for 3-4 minutes until softened. Transfer to slow cooker.
04 - Pour red wine into skillet and deglaze, scraping up browned bits. Simmer for 2 minutes, then add to slow cooker.
05 - Add crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, and red pepper flakes to slow cooker. Stir to combine.
06 - Cover and cook on low for 8 hours (or high for 4-5 hours) until beef is very tender and shreds easily.
07 - Remove bay leaves. Shred beef with two forks and stir back into sauce. Adjust seasoning with salt and pepper.
08 - Serve hot over pasta or polenta, garnished with fresh parsley and Parmesan cheese if desired.

# Tips from dashanddishes:

01 -
  • The beef becomes impossibly tender, practically shredding itself while you go about your day
  • Your entire house will smell like an Italian grandmother moved in and took over the kitchen
  • Leftovers taste even better, making it the gift that keeps giving throughout the week
02 -
  • Skip the searing step and you will still have edible beef, but you will miss out on the deep caramelized flavor that makes this restaurant-worthy
  • The sauce might look thin initially but will thicken beautifully as the beef breaks down and releases its natural collagen
  • Resist the urge to lift the lid too often because every peek adds about 15 minutes to your cooking time
03 -
  • Mixing in some short ribs with the chuck roast adds extra richness and gelatinous texture
  • Use a mix of crushed and diced tomatoes for more interesting texture in every bite

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