Description
Indulge in the comforting flavors of our Sunday Slow Cooker Beef Ragu Recipe. This hearty dish is perfect for busy weekends, allowing you to savor rich, savory beef without spending hours in the kitchen. Just toss your ingredients into the slow cooker and let it work its magic while you enjoy time with family and friends. Serve this robust ragu over pappardelle, tagliatelle, or even creamy polenta, and finish with a sprinkle of fresh Parmesan cheese and herbs. With tender chunks of beef and a deeply flavorful tomato sauce, this dish will quickly become a beloved staple for any occasion.
Ingredients
Scale
- 2.5 – 3 lbs boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 large carrots
- 2 celery stalks
- 4–6 cloves garlic
- 1/4 cup tomato paste
- 1 cup dry red wine
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1 cup beef broth
Instructions
- Pat beef cubes dry, then season with salt and pepper.
- In a skillet, heat olive oil and sear beef until browned on all sides. Remove from skillet.
- Sauté onions, carrots, and celery in the same skillet until softened; add garlic and cook briefly.
- Stir in tomato paste and deglaze with red wine, scraping up browned bits.
- Transfer veggies to slow cooker; add seared beef, tomatoes, broth, bay leaves, and herbs.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours until beef is tender.
- Shred beef in the sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg