Sunday Slow Cooker Beef Ragu Recipe

If you’re looking for a comforting dish that warms your soul and fills your home with inviting aromas, then you’ve come to the right place! This Sunday Slow Cooker Beef Ragu Recipe is a cherished favorite in my kitchen. It’s the kind of meal that brings everyone together around the table, perfect for cozy family dinners or busy weeknights when you want something hearty without spending hours in the kitchen.

Imagine coming home after a long day, and being greeted by the rich, savory scent of beef ragu simmering away – it’s simply irresistible! The best part? It’s easy to prepare and can be made ahead, making it an excellent choice for gatherings or meal prep.

Why You’ll Love This Recipe

• Effortless preparation: Just toss everything into the slow cooker, and let it do the work while you go about your day!
• Family-friendly appeal: With its rich flavors and tender beef, this dish is sure to please even the pickiest eaters.
• Make-ahead convenience: Perfect for meal prep; you can easily store leftovers for quick lunches later in the week.
• Deliciously satisfying: The combination of tender beef and flavorful sauce over pasta makes for a comforting meal that feels special.

Ingredients You’ll Need

Gathering these simple, wholesome ingredients is half the fun! They come together beautifully to create a ragu that’s bursting with flavor. Here’s what you’ll need:

For the 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
• 1 (28-ounce / 794g) can crushed San Marzano 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)

Variations

What I love about this recipe is its flexibility! You can easily adjust it to fit your tastes or dietary needs.

• Swap the protein: Try using beef short ribs or even chicken thighs for a different twist on this classic dish.
• Add more veggies: Toss in some mushrooms or bell peppers for added flavor and nutrition.
• Make it spicy: Add more red pepper flakes or even some diced jalapeños if you like a kick.
• Go vegetarian: Substitute lentils or mushrooms instead of meat for a hearty plant-based version.

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 of black pepper. This step is essential because seasoning at this stage helps build flavor from the start!

Step 2: Sear the Beef

Heat olive oil in a large skillet over medium-high heat until shimmering. Add half of the seasoned beef cubes in a single layer, being careful not to overcrowd them. Sear until deeply browned on all sides, about 2-3 minutes per side. Searing creates deep flavors through caramelization. Once done, set aside on a plate and repeat with remaining beef.

Step 3: Sauté the Vegetables

Reduce heat to medium and add chopped onion, carrots, and celery to the same skillet. If there isn’t enough fat left in the pan, add another teaspoon of olive oil. Sauté for about 8-10 minutes until softened – this soffritto builds a flavorful base for your ragu!

Step 4: Add Garlic and Tomato Paste

Stir in minced garlic along with optional red pepper flakes if using, cooking for another minute until fragrant. Then add tomato paste and cook while stirring constantly for another couple of minutes; this helps deepen its flavor.

Step 5: Deglaze with Vinegar

Pour in red apple vinegar to deglaze your pan, scraping up any browned bits stuck at the bottom – those bits are packed with flavor! Allow it to simmer until reduced by half; this enhances its fruity notes while removing any harshness.

Step 6: Combine Ingredients in Slow Cooker

Transfer everything from your skillet into your slow cooker insert – vegetables first followed by seared beef cubes on top.

Step 7: Add Tomatoes and Seasonings

Pour crushed tomatoes, diced tomatoes with their juice, and beef broth over everything in the slow cooker. Add bay leaves, dried oregano, thyme, and rosemary before giving everything a gentle stir to combine.

Step 8: Slow Cook

Cover your slow cooker and cook on LOW for about 6-8 hours or HIGH for approximately 3-4 hours until beef is tender enough that it shreds easily – just check occasionally as times may vary by model!

Step 9: Shred the Beef

Once cooked through, carefully remove beef from slow cooker onto a cutting board using tongs. Shred using two forks; it should fall apart effortlessly! Discard any large pieces of fat and remove bay leaves from sauce.

Step 10: Adjust Seasonings

Return shredded beef back into sauce within your slow cooker; give it all another good stir! Taste test now; adjust seasonings as desired adding any remaining salt & pepper according to preference.

Step 11: Let It Rest

For maximum flavor enjoyment allow ragu to rest off heat covered for about at least another 15-30 minutes before serving – patience will reward you here!

Step 12: Serve Up!

Serve hot ragu generously over cooked pasta of choice topped off with freshly grated Parmesan cheese & sprinkle chopped basil/parsley as garnish before digging in!

Enjoy every hearty bite of this Sunday Slow Cooker Beef Ragu Recipe—it’s sure to become a family favorite just like it has in mine!

Pro Tips for Making Sunday Slow Cooker Beef Ragu Recipe

Creating the perfect beef ragu is all about layering flavors and achieving that melt-in-your-mouth texture. Here are some pro tips to ensure your dish turns out amazing!

• Sear the meat thoroughly: Taking the time to brown the beef cubes before adding them to the slow cooker enhances the flavor of your ragu significantly. The Maillard reaction creates a depth of taste that makes your final dish irresistible.
• Use quality tomatoes: Opting for San Marzano or other high-quality crushed tomatoes will elevate your sauce. They provide a rich, sweet flavor that is essential for a hearty ragu, making each bite more satisfying.
• Don’t skip the resting period: Allowing the ragu to rest after cooking lets all the flavors meld together beautifully. This extra step makes a noticeable difference in taste, resulting in a more cohesive and delicious sauce.
• Adjust consistency as needed: If you find your sauce too thick after cooking, feel free to add a bit more beef broth or hot pasta water. On the flip side, if it’s too thin, let it simmer uncovered on high for a short while, allowing it to thicken up without losing flavor.
• Experiment with herbs: While the recipe calls for oregano and thyme, don’t hesitate to try adding fresh herbs like basil or parsley right at the end. Fresh herbs brighten the dish and add layers of freshness that complement the rich flavors.

How to Serve Sunday Slow Cooker Beef Ragu Recipe

Serving your Sunday Slow Cooker Beef Ragu can be just as delightful as preparing it! Here are some fun ideas to present this comforting dish beautifully.

Garnishes

• Freshly grated Parmesan cheese: A sprinkle of Parmesan adds a salty creaminess that balances perfectly with the savory ragu.
• Chopped fresh basil or parsley: Adding fresh herbs not only enhances the visual appeal but also brings a burst of freshness that brightens each bite.
• A drizzle of extra virgin olive oil: A light drizzle right before serving can elevate your ragu with an additional depth of flavor and richness.

Side Dishes

• Garlic bread: Perfect for soaking up any leftover sauce, garlic bread is a classic companion that adds crunch and flavor to your meal.
• Roasted vegetables: Seasonal roasted veggies like zucchini, bell peppers, or asparagus offer a colorful and nutritious contrast to the rich ragu.
• Simple green salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette provides a refreshing balance alongside the hearty pasta dish.
• Polenta: Creamy polenta can serve as an excellent base for your beef ragu if you want something different from pasta—its buttery texture pairs wonderfully with this rich sauce.

Enjoy making this delicious Sunday Slow Cooker Beef Ragu Recipe! It’s sure to become a favorite in your household. Happy cooking!

Make Ahead and Storage

This Sunday Slow Cooker Beef Ragu Recipe is perfect for meal prep, making it easy to enjoy a delicious home-cooked meal throughout the week. The flavors deepen as it sits, making leftovers even more delightful!

Storing Leftovers

• Allow the beef ragu to cool to room temperature before storing.
• Transfer the ragu to an airtight container.
• Refrigerate for up to 3-4 days.

Freezing

• Let the ragu cool completely.
• Portion it into freezer-safe containers or heavy-duty freezer bags.
• Label with the date and freeze for up to 3 months.

Reheating

• Thaw the frozen ragu overnight in the refrigerator.
• Reheat on the stove over medium heat, stirring occasionally until warmed through, or microwave in short intervals until hot.

FAQs

Here are some frequently asked questions about this recipe.

Can I make this Sunday Slow Cooker Beef Ragu Recipe without any alcohol-derived ingredients?

Absolutely! This recipe uses dry red apple vinegar as a flavorful alternative that enhances the taste without any alcohol content.

How do I serve the Sunday Slow Cooker Beef Ragu Recipe?

Serve this delicious ragu over your favorite cooked pasta, such as pappardelle or rigatoni, and top with freshly grated Parmesan cheese and chopped basil or parsley.

Can I use a different cut of beef for this recipe?

While beef chuck roast is ideal for its tenderness after slow cooking, you can also use brisket or round roast if you prefer a leaner cut. Just keep in mind that cooking times may vary slightly.

What type of pasta works best with this beef ragu?

Pappardelle, tagliatelle, or rigatoni are excellent choices because their shapes hold onto the rich sauce beautifully.

How do I know when the beef is done cooking in the slow cooker?

The beef is ready when it’s incredibly tender and easily shreddable with a fork. This usually takes about 6-8 hours on LOW or 3-4 hours on HIGH in your slow cooker.

Final Thoughts

I hope you find joy in preparing this Sunday Slow Cooker Beef Ragu Recipe! It’s a dish that not only fills your home with comforting aromas but also brings loved ones together around the table. Enjoy every bite, and feel free to experiment with different pastas and garnishes. Happy cooking!