This Easy Slow Cooker Beef Ragu is a warm and hearty dish that just melts in your mouth! Toss some beef, tomatoes, and spices in your slow cooker, and you’re all set.
It’s perfect for those busy days when you want a delicious meal without too much fuss. I like serving it over pasta or with crusty bread—yum!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it becomes very tender. You could use brisket or round roast if chuck is unavailable, but remember, they may vary slightly in sweetness and flavor.
Olive Oil: Extra virgin olive oil is a great choice for searing the beef. If you prefer a different flavor or need a substitute, use canola or vegetable oil which has a higher smoke point.
Tomatoes: Crushed tomatoes form the base of the ragu. If you prefer fresh tomatoes, use about 2 pounds of ripe tomatoes, but be sure to peel and chop them first. You can also use diced tomatoes in a pinch.
Red Wine: This adds depth to the sauce, but you can skip it or substitute it with more beef broth or even grape juice for a non-alcoholic version. Just check seasonings after to ensure flavor balance.
Herbs: It’s easy to swap fresh herbs for dried; just remember fresh herbs are usually about three times less potent. Use fresh basil or oregano if available for brighter flavors.
How Do I Achieve Perfectly Tender Beef in My Ragu?
The key to tender beef is slow cooking. This method breaks down the collagen in the meat, making it fall apart deliciously. Here’s how to get it right:
- Searing: Don’t skip browning the beef! This step adds layers of flavor and depth to your ragu.
- Low and Slow: Cooking on low for 7-8 hours is ideal. If you’re in a hurry, the high setting will work, but the meat might not be as tender.
- Shreading: Once cooked, use two forks to easily shred the meat right in the slow cooker. This will let it soak up all those yummy juices.
Follow these tips, and you’ll have a delicious, tender Beef Ragu that everyone will love!
Easy Slow Cooker Beef Ragu for Tender Flavor
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds beef chuck roast, cut into large chunks
- 2 tablespoons olive oil
Vegetables and Aromatics:
- 1 large onion, finely chopped
- 4 cloves garlic, minced
Tomato and Seasoning Ingredients:
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta or polenta, for serving
How Much Time Will You Need?
This delicious Beef Ragu takes about 15-20 minutes to prepare. Once everything is in the slow cooker, you can let it cook on low for 7-8 hours or on high for 4-5 hours. In no time, you’ll have a tender, flavorful dish that’s perfect for any occasion!
Step-by-Step Instructions:
1. Sear the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper, then carefully place them in the skillet. Sear the beef on all sides until nicely browned, about 3-4 minutes per side. This adds a wonderful depth of flavor. Once browned, transfer the beef to your slow cooker.
2. Sauté the Aromatics:
In the same skillet, add the chopped onion and cook for about 3-5 minutes until softened. Then, add the minced garlic and cook for another minute, just until fragrant. This step helps to build up the flavor that will complement your ragu.
3. Mix the Tomato Sauce:
Now, stir in the crushed tomatoes, tomato paste, beef broth, and red wine if you’re using it. Sprinkle in the oregano, basil, thyme, red pepper flakes, and a pinch of salt and pepper. Mix everything well to combine; this rich sauce is going to embrace the beef beautifully.
4. Combine in the Slow Cooker:
Pour the prepared tomato sauce mixture over the beef in the slow cooker. Make sure the beef is well covered in that yummy sauce.
5. Slow Cook to Perfection:
Cover your slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours. The beef should be incredibly tender and easy to shred when it’s done.
6. Shred the Beef:
Once cooking time is up, take two forks and shred the beef right in the slow cooker. Mix it well with the sauce to soak up all those delicious flavors.
7. Serve It Up:
It’s time to dig in! Serve the Beef Ragu over your favorite cooked pasta or creamy polenta. Don’t forget to garnish with freshly chopped parsley and a sprinkling of grated Parmesan cheese for that extra touch of flavor. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for its tenderness when slow-cooked, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly depending on the cut you choose.
Can I Make This Ragu Ahead of Time?
Yes! This ragu can easily be made ahead of time. Once it’s cooked, let it cool completely, then store in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw in the refrigerator before reheating!
What Can I Serve with Beef Ragu?
This ragu pairs beautifully with pasta, polenta, or even on a bed of creamy mashed potatoes. You can also serve it over rice or with crusty bread for a complete meal. Don’t forget to top it with fresh parsley and grated Parmesan cheese for added flavor!
How Do I Adjust the Spice Level?
If you prefer a milder ragu, feel free to leave out the red pepper flakes. You can also use just a pinch and taste as you go! If you’re looking for extra heat, consider adding a bit more or throwing in some crushed red pepper at the end of cooking, depending on your taste preference.
