Sunday Slow Cooker Beef Ragu Recipe

The Sunday Slow Cooker Beef Ragu Recipe brings the warmth of home-cooked comfort food to your table with minimal effort. Perfect for family gatherings or a cozy night in, this dish is an all-time favorite. The slow cooker does all the work, infusing the beef with rich flavors while you enjoy your day. With tender meat and a savory sauce that clings perfectly to pasta, this recipe is sure to become a staple in your household.

Why You’ll Love This Recipe

• Effortless Cooking: Simply add ingredients to your slow cooker and let it do the work.
• Rich Flavor: The long, slow cooking process enhances the deep flavors of the beef and tomatoes.
• Versatile Dish: Serve it over various types of pasta or even polenta for a delightful meal.
• Perfect for Meal Prep: Make a big batch, and enjoy leftovers throughout the week.
• Family-Friendly: Kids and adults alike will love this hearty dish.

Tools and Preparation

To create this delicious Sunday Slow Cooker Beef Ragu, you’ll need some essential tools. Having the right equipment makes cooking easier and more enjoyable.

Essential Tools and Equipment

• Slow cooker
• Large heavy-bottomed skillet or Dutch oven
• Wooden spoon
• Cutting board
• Chef’s knife

Importance of Each Tool

• Slow cooker: Allows for low and slow cooking, which makes the beef incredibly tender.
• Large heavy-bottomed skillet: Ensures even heat distribution when browning meat and sautéing vegetables.
• Wooden spoon: Perfect for scraping up browned bits from the pan and stirring ingredients without scratching cookware.

Ingredients

Here’s what you’ll need to make this tasty Sunday Slow Cooker Beef Ragu:

• 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 2 large carrots, peeled and finely chopped (about 1 cup)
• 2 celery stalks, finely chopped (about 1 cup)
• 4-6 cloves garlic, minced
• 1/4 cup (60ml) tomato paste
• 1 cup (240ml) dry red apple vinegar (such as Merlot, Cabernet Sauvignon, or Chianti)
• 1 (28-ounce / 794g) can crushed San Marzano tomatoes (or good quality crushed tomatoes)
• 1 (14.5-ounce / 411g) can diced tomatoes, undrained
• 1 cup (240ml) beef broth (low sodium preferred)
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• Optional: Pinch of red pepper flakes for a hint of spice
• For serving: Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent), fresh Parmesan cheese (grated or shaved), fresh basil or parsley (chopped)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

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How to Make Sunday Slow Cooker Beef Ragu Recipe

Step 1: Prepare the Beef

Pat the beef chuck cubes dry with paper towels. Season generously with about 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper. This initial seasoning is crucial for building flavor.

Step 2: Sear the Beef

Heat olive oil in a large skillet over medium-high heat. Once shimmering:
* Add half of the beef cubes in a single layer.
* Sear on all sides until deeply browned, about 2–3 minutes per side.
* Remove seared beef from skillet; repeat with remaining beef, adding more oil if needed.

Step 3: Sauté Vegetables

Reduce heat to medium:
* Add chopped onion, carrots, and celery to skillet.
* If not enough residual fat remains, add another teaspoon of olive oil.
* Sauté for 8–10 minutes until vegetables are softened and onion is translucent.
Add minced garlic and optional red pepper flakes; cook for another 1–2 minutes until fragrant.

Step 4: Incorporate Tomato Paste

Stir in tomato paste:
* Cook for 2–3 minutes while stirring constantly to deepen its flavor.

Step 5: Deglaze with Vinegar

Pour in red apple vinegar:
* Scrape up any browned bits from bottom of skillet with a wooden spoon.
Let simmer until reduced by half, about 3–5 minutes.

Step 6: Transfer Mixture to Slow Cooker

Transfer sautéed vegetable mixture to slow cooker insert:
Add seared beef cubes on top.

Step 7: Add Tomatoes and Broth

Pour crushed tomatoes, diced tomatoes with juice, and beef broth over mixture:
Add bay leaves, oregano, thyme, rosemary; stir gently to combine.

Step 8: Cook Low or High

Cover slow cooker:
Cook on LOW for 6–8 hours or HIGH for 3–4 hours until beef is tender.

Step 9: Shred the Beef

Once done:
Carefully remove beef chunks from slow cooker onto cutting board. Shred using two forks. Discard any large pieces of fat or gristle; remove bay leaves.

Step 10: Finalize Sauce Seasoning

Return shredded beef to slow cooker; stir into sauce:
Taste ragu; adjust seasonings as needed. If too thick, stir in more broth or hot pasta water; if too thin, cook on HIGH uncovered for another 20–30 minutes.

Step 11: Rest Before Serving

For best flavor:
Turn off slow cooker; cover ragu to rest for at least 15–30 minutes before serving.

Step 12: Serve

Serve hot ragu over your choice of cooked pasta:
Garnish with freshly grated Parmesan cheese and chopped fresh basil or parsley.

How to Serve Sunday Slow Cooker Beef Ragu Recipe

Serving your Sunday Slow Cooker Beef Ragu is just as important as making it. The right accompaniments can elevate the dish and enhance its rich flavors. Here are some delightful serving suggestions to consider.

Pasta Options

• Pappardelle: This wide, flat pasta is perfect for capturing the ragu sauce.
• Tagliatelle: Its long ribbons provide a great base for the hearty beef.
• Rigatoni: The tube shape allows the sauce to cling beautifully for every bite.

Garnishes

• Fresh Basil: A sprinkle of chopped basil adds a fresh, aromatic touch.
• Grated Parmesan Cheese: A generous layer of cheese enhances the dish’s creaminess.
• Chopped Parsley: Brightens up the plate and adds a pop of color.

Pairing Suggestions

• Crusty Bread: Serve with warm, crusty bread for dipping into the sauce.
• Salad: A simple green salad with vinaigrette balances the richness of the ragu.

How to Perfect Sunday Slow Cooker Beef Ragu Recipe

To achieve the best flavor and texture in your Sunday Slow Cooker Beef Ragu, follow these essential tips.

• Bold seasoning: Don’t be shy with salt and pepper during cooking; this builds layers of flavor.
• Sear the beef properly: Browning the meat creates a richer taste through caramelization.
• Deglaze thoughtfully: Scraping up browned bits from the pan adds depth to your sauce.
• Let it rest: Allowing the ragu to sit after cooking melds all flavors beautifully.
• Adjust thickness: If too thick, add beef broth; if too thin, simmer uncovered to reduce.
• Use quality ingredients: High-quality tomatoes and broth make a noticeable difference in taste.

Best Side Dishes for Sunday Slow Cooker Beef Ragu Recipe

Complementing your Sunday Slow Cooker Beef Ragu with side dishes can create a well-rounded meal. Here are some excellent options that pair perfectly with this hearty dish.

1. Garlic Bread: Toasted bread spread with garlic butter enhances any Italian meal.
2. Caesar Salad: Crunchy romaine lettuce with creamy dressing offers a refreshing contrast.
3. Roasted Vegetables: Seasonal veggies add color and nutrition alongside your ragu.
4. Polenta: Creamy polenta serves as a delicious base for soaking up extra sauce.
5. Risotto: A creamy risotto adds richness that complements the beef nicely.
6. Steamed Asparagus: Lightly steamed asparagus provides a fresh, vibrant side option.

Common Mistakes to Avoid

When making the Sunday Slow Cooker Beef Ragu Recipe, it’s essential to avoid common pitfalls that can affect the final dish. Here are some mistakes to keep in mind:

• Not seasoning the beef – Failing to season the beef cubes before browning can lead to a bland ragu. Generously season with salt and pepper for enhanced flavor.
• Overcrowding the pan – Searing too much beef at once prevents proper browning. Cook in batches for an even, flavorful crust on each piece.
• Skipping the deglazing step – Neglecting to deglaze the pan after browning can result in missing out on rich flavors. Always scrape up browned bits with vinegar for depth.
• Rushing the cooking time – Cooking on high may yield tougher meat. For tender results, opt for slow cooking on low for better flavor and texture.
• Not letting it rest – Serving immediately after cooking can make flavors less pronounced. Allowing the ragu to rest enhances its taste.

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Let it cool completely before refrigerating to avoid condensation buildup.

Freezing Sunday Slow Cooker Beef Ragu Recipe

• Freeze in a freezer-safe container or heavy-duty freezer bag for up to 3 months.
• Label containers with the date and contents for easy identification.

Reheating Sunday Slow Cooker Beef Ragu Recipe

• Oven – Preheat to 350°F (175°C), place in an oven-safe dish covered with foil, and heat for about 20-30 minutes.
• Microwave – Place in a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes or until warmed through, stirring halfway.
• Stovetop – Heat over low-medium heat in a saucepan, stirring occasionally until hot. Add a splash of broth if needed.

Frequently Asked Questions

How long does the Sunday Slow Cooker Beef Ragu Recipe take to cook?

The cooking time varies between 6-8 hours on low or 3-4 hours on high, depending on your slow cooker.

Can I use other cuts of beef for this recipe?

Yes, you can substitute chuck roast with brisket or round roast; however, they may vary in tenderness and flavor.

What type of pasta pairs best with this ragu?

Pappardelle, tagliatelle, or rigatoni are excellent choices that hold the sauce well.

Can I add vegetables to the Sunday Slow Cooker Beef Ragu Recipe?

Absolutely! Adding bell peppers or mushrooms can enhance flavor and nutrition. Just chop them into similar sizes as your other vegetables.

Final Thoughts

The Sunday Slow Cooker Beef Ragu Recipe is not only delicious but also incredibly versatile. Its rich flavors make it perfect for family dinners or meal prep. Feel free to customize it by adding your favorite herbs or spices. Give this recipe a try, and you’ll find yourself coming back for seconds!

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Sunday Slow Cooker Beef Ragu

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• Author: Sofia
• Total Time: 12 minute
• Yield: Serves approximately 6 people 1x

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Description

The Sunday Slow Cooker Beef Ragu Recipe is the ultimate comfort food that combines rich, savory flavors with effortless preparation. Perfect for family dinners or cozy nights in, this dish allows you to savor tender beef simmered in a luscious tomato sauce while your slow cooker does all the work. Just toss in your ingredients, enjoy your day, and look forward to a delightful meal that pairs beautifully with your favorite pasta. This beef ragu is not only hearty and satisfying but also versatile enough for creative adaptations. Whether you serve it over pappardelle, tagliatelle, or polenta, this recipe is destined to become a household favorite.

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Ingredients

Scale 1x2x3x

• 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 wine vinegar
• 1 can crushed San Marzano tomatoes (28 oz)
• 1 can diced tomatoes (14.5 oz)
• 1 cup beef broth
• bay leaves
• oregano
• thyme
• rosemary

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Instructions

1. Season and pat the beef cubes dry.
2. Sear beef in olive oil until browned on all sides; set aside.
3. Sauté onions, carrots, celery in the same skillet until softened.
4. Stir in garlic and tomato paste; cook briefly.
5. Deglaze with red wine vinegar, scraping up brown bits.
6. Transfer the mixture to a slow cooker; add seared beef and remaining ingredients.
7. Cook on low for 6–8 hours or high for 3–4 hours until tender.
8. Shred the beef and mix into the sauce before serving.

• Prep Time: 20 minutes
• Cook Time: 6–8 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 6g
• Sodium: 640mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg

Keywords: For added flavor, consider incorporating bell peppers or mushrooms. Don't skip deglazing; it enhances the depth of flavor in your ragu. Letting the ragu rest after cooking will meld all flavors beautifully.