SUNDAY SLOW COOKER RAGU

I can almost smell it now – the rich, savory aroma wafting through the house on a lazy Sunday afternoon. It takes me back to my grandmother’s kitchen, where the promise of a comforting, home-cooked meal always hung in the air. Back then she always had something simmering on the stove. Now, I’ve adapted that tradition with my own twist, and it’s all about making an Easy Sunday Slow Cooker Beef Ragu that’s both incredibly flavorful and surprisingly simple to prepare. Today, I’m sharing all my secrets for the most amazing Easy Sunday Slow Cooker Beef Ragu you’ll ever make!

The Magic of Slow Cooker Beef Ragu

Okay, friend, let’s talk ragu. Real, honest-to-goodness, deeply satisfying ragu. Forget the jarred stuff (we’ve all been there!), because once you taste the difference a slow-cooked ragu makes, you’ll never go back. This isn’t just a sauce; it’s an experience. It’s the kind of meal that brings everyone to the table, creates memories, and makes your house smell absolutely divine. And the best part? The slow cooker does most of the work for you! That’s what the SLOW COOKER is for!

Why Slow Cooker Ragu is the Best Ragu

So, what makes slow cooker ragu so special? It’s all about the low and slow cooking process. This allows the flavors to meld and deepen over time, creating a depth of flavor that you just can’t achieve with a quick stovetop sauce. The beef becomes incredibly tender, practically melting in your mouth, and the vegetables release their natural sweetness, creating a rich and complex sauce that’s simply irresistible.

• Unmatched Flavor: The extended cooking time allows the flavors to fully develop and harmonize.
• Tender Beef: The slow cooker transforms even tougher cuts of beef into melt-in-your-mouth perfection.
• Effortless Cooking: Minimal hands-on time means you can relax and enjoy your Sunday while the slow cooker works its magic.
• Perfect for Meal Prep: Make a big batch on Sunday and enjoy delicious ragu throughout the week.

Ingredients You’ll Need

Let’s gather our ingredients! Don’t worry, you probably have most of these in your pantry already. We’re going for simple, fresh, and flavorful.

• Beef: 2-3 pounds of chuck roast, trimmed of excess fat and cut into 2-inch chunks. Trust me, chuck roast is the way to go! It gets incredibly tender in the slow cooker.
• Olive Oil: For searing the beef and sautéing the vegetables.
• Onion: 1 large, chopped. The foundation of any good sauce!
• Carrots: 2 medium, chopped. Adds sweetness and depth of flavor.
• Celery: 2 stalks, chopped. Another essential for a classic ragu.
• Garlic: 4-6 cloves, minced. Don’t be shy! Garlic is your friend.
• Tomato Paste: 6 ounces. Adds richness and intensifies the tomato flavor.
• Dry Red Wine: 1 cup (such as Chianti or Cabernet Sauvignon). This adds a wonderful depth of flavor. If you prefer not to use wine, you can substitute with beef broth.
• Crushed Tomatoes: 28 ounces. Use good quality crushed tomatoes for the best flavor.
• Beef Broth: 1 cup. Adds moisture and richness to the sauce.
• Dried Oregano: 1 teaspoon.
• Dried Basil: 1 teaspoon.
• Bay Leaf: 1. Adds a subtle, aromatic flavor. Don’t forget to remove it before serving!
• Salt and Black Pepper: To taste.
• Fresh Parsley: Chopped, for garnish.

Step-by-Step Instructions

Alright, let’s get cooking! Don’t be intimidated by the length of the instructions; it’s mostly just waiting for the slow cooker to do its thing. I promise, it’s easier than it looks!

Step 1: Sear the Beef

This is a crucial step! Searing the beef adds a beautiful crust and locks in the flavor. Don’t skip it!

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Season the beef chunks generously with salt and pepper.
3. Sear the beef in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until browned.
4. Transfer the seared beef to the slow cooker.

Step 2: Sauté the Vegetables

Next up, we’re building flavor with the vegetables.

1. Add another tablespoon of olive oil to the skillet.
2. Add the chopped onion, carrots, and celery and cook over medium heat until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. This helps to caramelize the tomato paste and adds a deeper flavor.

Step 3: Deglaze the Pan (Optional, but Recommended!)

This is where we get all those delicious browned bits off the bottom of the pan. Don’t let them go to waste!

1. Pour the red wine into the skillet and scrape up any browned bits from the bottom of the pan.
2. Bring the wine to a simmer and cook for 2-3 minutes, until it has reduced slightly.

Step 4: Combine Everything in the Slow Cooker

Now, it’s time to let the slow cooker work its magic.

1. Pour the sautéed vegetables and deglazed wine (if using) over the beef in the slow cooker.
2. Add the crushed tomatoes, beef broth, dried oregano, dried basil, and bay leaf.
3. Stir everything together to combine.

Step 5: Slow Cook to Perfection

This is the easiest part! Just set it and forget it (almost!).

1. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender and easily shredded with a fork.
2. Remove the bay leaf before serving.
3. Shred the beef with two forks.
4. Stir the shredded beef back into the sauce.

Serving Suggestions

Now that your ragu is ready, let’s talk about how to serve it! There are so many delicious possibilities. A simple and satisfying meal is CABBAGE ROLLS, which is always a crowd pleaser.

• Pasta: Serve over your favorite pasta shape. I love it with pappardelle, tagliatelle, or rigatoni. Don’t forget to reserve some pasta water to help thicken the sauce and create a creamy emulsion.
• Polenta: Creamy polenta is a perfect accompaniment to rich ragu.
• Mashed Potatoes: For a comforting and hearty meal, serve ragu over mashed potatoes.
• Bread: Serve with crusty bread for soaking up all that delicious sauce.

Garnish with fresh parsley and a sprinkle of grated Parmesan cheese before serving. This GARLIC BUTTER BEEF BITES is always amazing!

Tips and Tricks for the Best Slow Cooker Ragu

Here are a few of my best tips for making the most amazing slow cooker ragu:

• Don’t Skip the Searing: Searing the beef is crucial for developing flavor. It adds a depth and complexity that you just can’t achieve without it.
• Use Good Quality Ingredients: Use good quality crushed tomatoes, beef broth, and red wine for the best flavor.
• Don’t Overcrowd the Slow Cooker: If your slow cooker is too full, the sauce won’t cook evenly. If necessary, cook the ragu in batches.
• Adjust the Seasoning: Taste the ragu throughout the cooking process and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs to taste.
• Thicken the Sauce (If Needed): If the sauce is too thin, you can thicken it by removing the lid from the slow cooker during the last hour of cooking. You can also whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce. Cook for another 15-20 minutes, or until the sauce has thickened.
• Make Ahead: Slow cooker ragu is even better the next day! The flavors have more time to meld and deepen. You can make it ahead of time and store it in the refrigerator for up to 3 days.
• Freeze for Later: Slow cooker ragu freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Variations and Adaptations

Want to put your own spin on this classic recipe? Here are a few ideas:

• Add Vegetables: Feel free to add other vegetables to the ragu, such as mushrooms, zucchini, or bell peppers.
• Use Different Meats: You can use other types of meat in the ragu, such as ground beef, ground pork, or Italian sausage.
• Add Herbs: Experiment with different herbs, such as thyme, rosemary, or sage.
• Make it Spicy: Add a pinch of red pepper flakes to the ragu for a little bit of heat.
• Creamy Ragu: Stir in a dollop of heavy cream or mascarpone cheese at the end of cooking for a richer, creamier sauce.

Another great way to use shredded beef is in BEEF MANHATTAN.

Serving it Up!

Imagine this: it’s Sunday afternoon, the house is filled with the comforting aroma of slow-cooked beef ragu, and everyone is gathered around the table, ready to dig in. You’ve got a big bowl of perfectly cooked pasta, topped with a generous serving of rich, flavorful ragu, a sprinkle of Parmesan cheese, and a sprig of fresh parsley. Doesn’t that sound amazing?

And don’t forget the sides! A simple green salad, some crusty bread, and a bottle of your favorite red wine will complete the meal perfectly. For a soup that is very similar try CROCKPOT LASAGNA SOUP. As you can see there are many things that you can create in the slow cooker. Looking for a quick meal then try this one CROCK POT CHILI MAC.

Conclusion

So there you have it – my recipe for Easy Sunday Slow Cooker Beef Ragu. I hope you give it a try! It’s the perfect meal for a lazy weekend, a special occasion, or any time you’re craving a comforting and delicious dish. Trust me, once you taste this ragu, you’ll never want to make it any other way. From my kitchen to yours, happy cooking, and may your Sunday be filled with the aroma of delicious food and the joy of good company!

Sunday Slow Cooker Beef Ragu

This Sunday Slow Cooker Beef Ragu is a rich and comforting Italian-inspired sauce, perfect for a cozy weekend meal. Chuck roast simmers low and slow with aromatic vegetables, herbs, and red wine, resulting in a deeply flavorful and tender ragu that’s ideal for serving over pasta, polenta, or mashed potatoes.

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Prep Time 25 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 25 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 pounds chuck roast, trimmed and cut into 2-inch chunks
• 2 tablespoons olive oil, plus more for sautéing
• 1 large yellow onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4-6 cloves garlic, minced
• 6 ounces tomato paste
• 1 cup dry red wine Chianti or Cabernet Sauvignon
• 28 ounces crushed tomatoes
• 1 cup beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving
• 1 pound pasta pappardelle, tagliatelle, or rigatoni

Equipment

• Slow cooker
• Large Skillet
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Tongs
• Wooden spoon or spatula
• Fork
• Serving bowls

Method

 

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Season the beef chunks generously with salt and pepper.
3. Sear the beef in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until browned. Transfer the seared beef to the slow cooker.
4. Add another tablespoon of olive oil to the skillet.
5. Add the chopped onion, carrots, and celery and cook over medium heat until softened, about 5-7 minutes.
6. Add the minced garlic and cook for another minute, until fragrant.
7. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
8. Pour the red wine into the skillet and scrape up any browned bits from the bottom of the pan. Bring the wine to a simmer and cook for 2-3 minutes, until it has reduced slightly.
9. Pour the sautéed vegetables and deglazed wine over the beef in the slow cooker.
10. Add the crushed tomatoes, beef broth, dried oregano, dried basil, and bay leaf.
11. Stir everything together to combine.
12. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender and easily shredded with a fork.
13. Remove the bay leaf before serving.
14. Shred the beef with two forks.
15. Stir the shredded beef back into the sauce.
16. Cook pasta according to package directions.
17. Reserve about 1 cup of pasta water before draining.
18. Toss cooked pasta with the ragu, adding pasta water as needed to reach desired consistency.
19. Garnish with fresh parsley and grated Parmesan cheese. Serve immediately.

Notes

For a richer flavor, use bone-in chuck roast. Searing the beef is essential for developing a deep, complex flavor. Don’t skip this step! If the sauce is too thin at the end of cooking, remove the lid from the slow cooker and cook for another hour to allow it to thicken. You can also thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water). Store leftover ragu in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. For added richness, stir in a tablespoon of butter or heavy cream just before serving.