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Sunday Slow Cooker Beef Ragu Recipe

Sunday Slow Cooker Beef Ragu Recipe That Warms Your Soul

A delicious Sunday Slow Cooker Beef Ragu recipe that brings comfort to the table, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Beef
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3-4 pounds boneless beef chuck roast Ideal for achieving deep flavor and tenderness during long cooking times.
  • 1 medium onion Adds sweetness and depth; feel free to substitute with shallots for a milder taste.
  • 2 medium carrots Bring natural sweetness and texture; parsnips can be used for a twist on flavor.
  • 2 stalks celery Essential for base flavor; consider reducing quantity for a lighter taste.
  • 4 cloves garlic Boosts aroma and flavor; opt for fresh over powder for the best results.
  • 1 cup red wine Deepens the sauce; replace with beef broth plus a splash of balsamic vinegar for a non-alcoholic option.
  • 1 cup beef broth Enriches moisture in the dish; homemade is great, though store-bought works too.
  • 28 ounces canned tomatoes (crushed or whole) Forms the sauce base; fresh tomatoes or tomato paste can be good substitutes.
  • 2 leaves bay leaves
  • 1 teaspoon Italian herbs (thyme, oregano) Infuse herbal notes into the sauce; use fresh or dried based on what you have.
  • to taste salt Key for seasoning; always adjust to taste for your family’s preference.
  • to taste pepper Key for seasoning; always adjust to taste for your family’s preference.
Optional Add-Ins
  • 1 cup mushrooms Add for an earthy depth and richer taste.
  • 1 medium bell pepper Introduce a lighter sweetness for a delightful twist.
  • 1 cup purified pumpkin or sweet potatoes Sneak in hidden veggies for added nutrition and warmth.

Equipment

  • Slow Cooker
  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by washing and chopping 1 onion, 2 carrots, 2 celery stalks, and 4 cloves of garlic into small pieces. Set these chopped vegetables aside in a bowl.
  2. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sear the boneless beef chuck roast, browning it on all sides for about 5-7 minutes. Remove the beef and set it aside on a plate.
  3. In your slow cooker, layer the browned beef on the bottom. Add the prepared vegetables, 28-ounces of crushed tomatoes, 1 cup of red wine, and 1 cup of beef broth. Sprinkle in Italian herbs, bay leaves, salt, and pepper. Stir everything gently to mix.
  4. Cover the slow cooker and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  5. Once the cooking time is up, carefully remove the beef from the slow cooker. Shred the meat into bite-sized pieces and return it to the pot, stirring well to incorporate.
  6. If the sauce appears too thin, uncover the slow cooker and switch to HIGH. Cook for an additional 30-60 minutes, stirring occasionally to ensure that the flavors meld beautifully.
  7. Your hearty Sunday Slow Cooker Beef Ragu is now ready to serve! Pair it with pappardelle, creamy polenta, or your favorite crusty bread for dipping.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 3mg

Notes

Searing the beef before slow cooking enhances the flavor and color. Adjust seasoning to taste and feel free to incorporate optional add-ins for additional flavor and nutrition.

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