Description
Elevate your comfort food game with this Sunday Slow Cooker Beef Ragu Recipe, perfect for family gatherings or cozy weeknight dinners. This rich and hearty dish simmers all day, allowing tender beef to soak up the flavors of tomatoes and aromatic herbs. With minimal prep time, you can set it and forget it, leading to a deliciously complex sauce that pairs beautifully with your favorite pasta. Whether you’re serving it over pappardelle, tagliatelle, or rigatoni, this ragu is guaranteed to impress. Enjoy a warm bowl of goodness that will keep everyone coming back for seconds!
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 apple vinegar
- 1 can crushed San Marzano tomatoes (28 ounces)
- 1 can diced tomatoes (14.5 ounces)
- 1 cup beef broth
- Fresh herbs (oregano, thyme, rosemary)
Instructions
- Pat beef cubes dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat; sear beef in batches until browned.
- In the same skillet, sauté onion, carrots, and celery until softened; add garlic and optional red pepper flakes.
- Stir in tomato paste and cook for a few minutes.
- Deglaze the skillet with vinegar then combine all ingredients in the slow cooker.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
- Shred cooked beef and return to sauce; let rest before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 392
- Sugar: 8g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
Keywords: This ragu freezes well; store in airtight containers for up to three months. Customize by adding vegetables like bell peppers or mushrooms for added flavor.