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Sunday Slow Cooker Beef Ragu

Sunday Slow Cooker Beef Ragu Recipe
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Indulge in the rich flavors of our Sunday Slow Cooker Beef Ragu Recipe, a perfect dish for any occasion. This comforting meal features tender beef simmered in a luscious tomato sauce infused with aromatic herbs. Ideal for family dinners or gatherings with friends, this ragu is not only delicious but also effortless to prepare. Simply sear the beef and combine all ingredients in your slow cooker. The result is a savory sauce that pairs beautifully with pasta, making it a versatile choice for lunch or dinner. With minimal effort and maximum flavor, this recipe will quickly become a favorite in your household.

Ingredients

Scale
  • 2.5 – 3 lbs boneless beef chuck roast, trimmed and cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 4–6 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 cup dry apple vinegar
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup beef broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Optional: Pinch of red pepper flakes
  • For serving: Cooked pasta, fresh basil or parsley, grated Parmesan cheese

Instructions

  1. Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add half of the beef cubes to the pan in a single layer and sear until deeply browned.
  3. Remove seared beef from skillet; repeat with remaining cubes.
  4. Reduce heat to medium and add chopped onion, carrots, and celery. Sauté for about 8-10 minutes until vegetables soften. Add minced garlic and optional red pepper flakes; cook for another minute until fragrant.
  5. Stir in tomato paste and cook for about 2–3 minutes to enhance its flavor.
  6. Pour in dry apple vinegar to deglaze the pan, scraping up browned bits from the bottom. Let simmer until reduced by half.
  7. Transfer sautéed vegetables to your slow cooker insert. Add seared beef cubes, crushed tomatoes, diced tomatoes with juice, and broth. Stir gently to combine; add bay leaves and herbs.
  8. Cover your slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
  9. Once cooked, carefully remove beef from slow cooker; shred using two forks. Discard any large pieces of fat or gristle.
  10. Return shredded beef to slow cooker, taste ragu and adjust seasonings, and let sit covered for at least fifteen minutes before serving.
  11. Serve hot over cooked pasta, garnishing with freshly grated Parmesan cheese and chopped herbs.

Nutrition

Find it online: https://weekendsrecipe.com/sunday-slow-cooker-beef-ragu-recipe/