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.

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 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

Instructions

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