Why I love this easy beef ragu
There’s something about the cold weather that just makes you crave hearty, warm meals, and this slow cooker beef ragu recipe is one of my favorites.
The sauce is very similar to a bolognese sauce, made with a mirepoix base, but it’s takes it to a whole new level by adding the slow cooked breakdown of a perfectly marbled chuck roast and a complex red wine (or beef broth if you don’t have it on hand).
If you like this recipe, you have to try this beef paprikash, and this slow cooker beef tacos and this slow cooker thai peanut noodles.
Searching for more hearty beef recipes? You will probably love this recipe for grilled beef satay and this ground beef stroganoff. Plus, this vegetable beef barley soup is comforting and cozy.
How to make beef ragu in the slow cooker
First, sear the beef. It’s the most important part for creating a complex flavor when you’re using a slow cooker (it’s what creates the maillard reaction).
I like to liberally season my meat before I do. And, I’m not just talking about a sprinkle of salt and pepper. I like to create a pretty decent crust with the salt and pepper before searing it in a skillet over high.
Slow cooker for 8 hours. Once the beef is seared, it’s all about dumping the rest of the ingredients into the slow cooker and letting it cook on low for 8 – 10 hours.
The breakdown of the marbling (i.e. fats) takes a while, so don’t rush the recipe or you’ll end up discarding fatty bits when you’re shredding.It’s not a big deal if you do, but you want to avoid it as much as possible because all of that fat adds flavor to the sauce.
Shred the beef. Once the meat has cooked through and the fat has rendered, remove it from the slow cooker and shred it on a cutting board.
Return the shredded beef to the slow cooker and mix back into the sauce.
Frequently asked questions
Bolognese differs from ragu because it typically uses white wine and milk along with the meat and vegetables used in ragu. This ragu recipe uses red wine and doesn’t include cream or milk.
I like to serve my ragu with a long, flat pasta such as pappardelle or fettuccini, but it will work with any pasta you chose.
The best beef for slow cooking is a tougher, fatty cut of meat. The meat cooks wonderfully in the slow cooker, breaking down the toughness and fats to create a tender, flavorful dish.
Yes you can put raw beef into the slow cooker, but it’s best to sear it before adding it to the slow cooker to increase the flavor of the overall recipe.
Absolutely, beef ragu should cook for 5 – 6 hours on high in the slow cooker.
Slow Cooker Beef Ragu
Ingredients
- Salt & black pepper
- 2 pounds chuck roast
- 1 tablespoon olive oil
- 1 1/2 – 2 tablespoons minced garlic
- 1 cup diced onion
- 3/4 cup diced celery
- 3/4 cup shredded carrot
- 1 28- ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 cup red wine, or beef broth
- 2 bay leaves
- 1 tablespoons dried basil
- 1 tablespoons dried parsley
- 1 – 1 1/2 teaspoons coarse salt
Instructions
- Season beef liberally with salt & pepper.
- In a large skillet, heat olive oil to medium-high. Add to skillet and sear both sides until they easily release from pan.
- Transfer to slow cooker. Add remaining ingredients.
- Cover and cook on low for 8 – 10 hours (or high for 6 hours).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made this for dinner on Sunday. It was delicious! We had it over pasta then later over polenta, and there is still some left. Any other suggestions on what to do with the left overs?
I usually just freeze half of the recipe right away! You could eat it on top of garlic bread or a nice, crusty bread, or add it to an omelette or breakfast potatoes.
I made this and had to pass it along to my brother and mom. Just delicious!
I have a large Chuck roast that isn’t chopped. Can I cook it whole & then shred it for this recipe?
Yes. You can cook it whole and shred it after. If you need to cut it in half to fit it in the slow cooker.
Super simple recipe and absolutely full of flavor! We use a whole 6oz can of tomato paste and 187mL small bottle of red wine to not waste anything and it works brilliantly. Also it freezes well with out pasta -we haven’t tried freezing it with pasta.