This Easy Slow Cooker Beef Ragu is perfect for those cozy dinners. It’s packed with tender beef, delicious tomatoes, and herbs filling your home with yummy smells.
Who doesn’t love a meal that practically cooks itself? I usually serve it over pasta and let the family savor it together. It’s a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking as it becomes tender and flavorful. If it’s not available, you can use brisket or round roast instead.
Onion: A large yellow onion works best for a rich flavor. If you’re in a hurry, shallots can be a quick substitute. They’re milder and sweet!
Garlic: Fresh garlic gives an aromatic punch. Garlic powder can be used if needed, but fresh is always more delicious!
Canned Crushed Tomatoes: This ingredient is key for a thick sauce. You could substitute with diced tomatoes or even tomato sauce, but crushed gives a nice texture.
Red Wine: The wine adds depth to the sauce. If you prefer not to use it, extra beef broth works great as a substitute.
Herbs: Dried oregano, basil, and thyme create a classic flavor combo. You can also use Italian seasoning if you have it handy—a quick way to combine flavors!
How Do You Get Tender Beef Shreds in the Slow Cooker?
The secret to tender and delicious beef ragu lies in slow cooking. Here’s what you need to focus on:
- Brown the beef first: This locks in those tasty juices. Don’t skip this step!
- Use enough liquid: The broth and tomatoes help keep the beef moist. If it looks a bit dry, just add a splash of water or broth while cooking.
- Cook low and slow: Opting for low heat for 7-8 hours allows the collagen in the meat to break down, resulting in fork-tender shreds. The high setting can work too, just be cautious—it may not be as tender.
Shredding the beef while it’s still in the cooker lets it soak up even more sauce. Trust me, this method will give you the best results!
Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Beef Ragu:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 1/4 cup tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for slight heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For Serving:
- Fresh parsley or basil, chopped (for garnish)
- Cooked pasta or polenta, for serving
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious recipe requires about 15 minutes for prep and then cooks in the slow cooker for 7-8 hours on low or 4 hours on high. Perfect for a busy day when you want a warm, hearty meal waiting for you!
Step-by-Step Instructions:
1. Brown the Beef:
Begin by heating olive oil in a large skillet over medium-high heat. While it’s heating, season your beef chunks with salt and pepper. Once the oil is hot, add the beef chunks to the skillet and brown them on all sides, which should take about 3-4 minutes per side. After browning, transfer the beef to your slow cooker.
2. Sauté the Aromatics:
In the same skillet, add the chopped onion and sauté it for around 3 minutes until it’s softened. Then add the minced garlic and let it cook for another 30 seconds, just until you can really smell the garlic. This step enhances the flavors in your ragu!
3. Combine Ingredients in the Slow Cooker:
Now, you’ll transfer the onion and garlic mixture to the slow cooker with the beef. Next, add in the crushed tomatoes, tomato paste, beef broth, and if you’re using it, the red wine. Sprinkle in the dried oregano, basil, thyme, red pepper flakes, and season with salt and pepper. Give everything a good stir to combine!
4. Slow Cook:
Once everything is mixed, cover your slow cooker and set it to cook on low for 7-8 hours or on high for 4 hours. The goal is to have the beef very tender and easy to shred with a fork.
5. Shred the Beef:
When your cooking time is up, carefully shred the beef inside the slow cooker using two forks. Stir the sauce to mix it all together! Make sure to taste it now and adjust the seasoning if you think it needs a bit more salt or pepper.
6. Serve It Up:
Now it’s time to enjoy your hearty beef ragu! Serve it over your choice of cooked pasta or creamy polenta. Don’t forget to garnish with a sprinkle of fresh parsley or basil and some grated Parmesan cheese on top for that extra flavor!
Enjoy this comforting and simple slow cooker beef ragu, perfect for cozy dinners with family and friends!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for slow cooking due to its tenderness, you can substitute it with brisket or round roast. Just keep in mind that cooking times might vary slightly depending on the cut’s tenderness.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can simply replace it with additional beef broth or even water. This will still keep the dish moist and flavorful without the alcohol.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the ragu ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave before serving.
How Do I Store Leftovers?
Store any leftover beef ragu in an airtight container in the fridge for up to 3 days. To freeze, place it in a freezer-safe container where it can last for up to 3 months. Thaw in the fridge overnight before reheating.
Enjoy making and savoring your Easy Slow Cooker Beef Ragu! If you have more questions, feel free to reach out.
