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Easy Sunday slow cooker beef ragu simmers to perfection in a red sauce, creating a comforting and flavorful meal.

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
Cook Time 7 hours
Total Time 7 hours 25 minutes
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.