Slow Cooker Beef Ragu Recipe
Hearty chuck roast is braised with red wine and savory herbs to create this slow cooker beef ragu without much effort at all. It’s a warm and comforting pasta dish that will get you through a long, cold winter. Makes enough for two pounds of pasta.
Why I love this slow cooker 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.
Ingredients & substitutions
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
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.
FAQs and tips for making the best beef ragu sauce
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).
