BEST SUNDAY SLOW COOKER BEEF RAGU DINNER

I remember the first time I attempted ragu; it was a splattery, anxious mess involving too much wine and not nearly enough patience, but even through the kitchen chaos, the aroma hinted at something truly special. Now, years later, I’ve perfected the art of the lazy (but luscious!) Sunday Slow Cooker Beef Ragu Dinner, and I’m here to share all my secrets, ensuring your Sunday is filled with the comforting smells and flavors of Italy, minus the stress.

The Magic of Slow Cooker Beef Ragu

Let’s be honest, Sundays are precious. The last thing you want to do is spend hours chained to the stove. That’s where the slow cooker comes in, transforming tougher cuts of beef into melt-in-your-mouth tenderness with minimal effort. This isn’t just about convenience; it’s about building layers of flavor that simmer and meld together over time, creating a ragu that’s richer and more complex than anything you could achieve in a hurry.

Why This Recipe Works

This isn’t just another throw-everything-in-and-hope-for-the-best slow cooker recipe. We’re building a foundation of flavor from the very beginning. Here’s what makes this Sunday Slow Cooker Beef Ragu Dinner truly exceptional:

• The Beef: We’re using chuck roast, which is perfect for slow cooking. It has enough marbling to stay incredibly moist and tender as it simmers.
• The Mirepoix: This classic combination of onions, carrots, and celery forms the aromatic base of the ragu. Don’t skip it!
• The Umami Boost: A touch of tomato paste and Worcestershire sauce adds depth and savoriness that will have everyone asking for seconds.
• The Long Simmer: This is where the magic happens. The low and slow cooking process breaks down the beef, allowing it to absorb all the delicious flavors.

Ingredients You’ll Need

Before we dive into the instructions, let’s gather our ingredients. Don’t be intimidated by the list; most of these are pantry staples.

• 3-4 lb Chuck Roast: Look for a roast with good marbling.
• 1 tbsp Olive Oil: For searing the beef.
• 1 large Onion, diced: Yellow or white onion works great.
• 2 Carrots, diced: Peel them first!
• 2 Celery Stalks, diced: Adds a subtle earthy note.
• 4 cloves Garlic, minced: Freshly minced is best.
• 1/4 cup Tomato Paste: Adds richness and depth.
• 1/2 cup Dry Red Wine: Choose a good quality wine that you would also enjoy drinking (Cabernet Sauvignon, Merlot, or Chianti are all good choices).
• 28 oz Crushed Tomatoes: Canned crushed tomatoes are perfect.
• 14.5 oz Diced Tomatoes: Adds texture to the ragu.
• 1 cup Beef Broth: Low sodium is recommended.
• 2 tbsp Worcestershire Sauce: For that umami boost.
• 1 tsp Dried Oregano: A classic Italian herb.
• 1/2 tsp Dried Basil: Adds a sweet and aromatic flavor.
• 1 Bay Leaf: Don’t forget to remove it before serving!
• Salt and Pepper to taste: Season generously.
• 1 lb Pasta: Your favorite pasta shape (pappardelle, tagliatelle, or rigatoni are all excellent choices).
• Fresh Parsley, chopped (for garnish): Adds a pop of freshness.
• Grated Parmesan Cheese (for serving): Because everything is better with Parmesan!

Step-by-Step Instructions: Making Your Sunday Slow Cooker Beef Ragu Dinner

Alright, let’s get cooking! Here’s how to transform those ingredients into a mouthwatering Sunday Slow Cooker Beef Ragu Dinner.

1. Sear the Beef: This is a crucial step for developing flavor. Pat the chuck roast dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Don’t overcrowd the pan; sear in batches if necessary.
2. Sauté the Vegetables: Remove the beef from the skillet and set aside. Add the diced onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Build the Flavor Base: Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This step is important for adding depth of flavor. Pour in the red wine and scrape up any browned bits from the bottom of the skillet. This is called deglazing and adds tons of flavor to the ragu.
4. Combine in the Slow Cooker: Transfer the sautéed vegetables and wine mixture to the slow cooker. Add the crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, oregano, basil, and bay leaf.
5. Slow Cook to Perfection: Place the seared beef roast on top of the tomato mixture in the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the beef is fork-tender.
6. Shred the Beef: Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce.
7. Cook the Pasta: About 30 minutes before serving, cook your favorite pasta according to package directions.
8. Serve and Enjoy: Drain the pasta and toss it with the beef ragu. Garnish with fresh parsley and grated Parmesan cheese. Serve immediately and enjoy your well-deserved Sunday Slow Cooker Beef Ragu Dinner!

Tips and Tricks for the BEST Ragu

Want to take your Sunday Slow Cooker Beef Ragu Dinner to the next level? Here are a few tips and tricks I’ve learned over the years:

• Don’t Skip the Sear: Searing the beef adds a depth of flavor that you just can’t get any other way.
• Deglaze the Pan: This step is essential for capturing all those delicious browned bits from the skillet.
• Adjust the Seasoning: Taste the ragu throughout the cooking process and adjust the seasoning as needed. You may need to add more salt, pepper, or even a pinch of sugar to balance the acidity of the tomatoes.
• Use High-Quality Ingredients: The better the ingredients, the better the ragu. Choose a good quality chuck roast, crushed tomatoes, and red wine.
• Don’t Rush It: The longer the ragu simmers, the more flavorful it will be. If you have the time, cook it on low for the full 8-10 hours.
• Skim the Fat: If your ragu is too greasy, you can skim off some of the excess fat from the surface before serving.
• Make it Ahead: This ragu is even better the next day! You can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.
• Spice it Up: For a little kick, add a pinch of red pepper flakes to the ragu.

Variations and Adaptations

This recipe is a great starting point, but feel free to customize it to your liking. Here are a few ideas:

• Add Vegetables: Feel free to add other vegetables to the ragu, such as mushrooms, bell peppers, or zucchini.
• Use Different Meats: You can use other cuts of beef, such as short ribs or brisket. You can also add ground beef or Italian sausage to the ragu.
• Make it Vegetarian: Omit the beef and add lentils or mushrooms for a vegetarian version.
• Add Cream: For a creamier ragu, stir in a splash of heavy cream or half-and-half at the end of cooking.

Serving Suggestions

This Sunday Slow Cooker Beef Ragu Dinner is delicious served over pasta, but it’s also great in other dishes:

• Polenta: Serve the ragu over creamy polenta for a comforting and satisfying meal.
• Mashed Potatoes: Top mashed potatoes with the ragu for a hearty and flavorful dish.
• Sandwiches: Use the ragu as a filling for sandwiches or sliders.
• Baked Potatoes: Stuff baked potatoes with the ragu for a delicious and easy meal.

What to Do With Leftovers?

If you have any leftover ragu (which is unlikely!), here are a few ideas for using it up:

• Pasta Bake: Use the ragu as a base for a pasta bake.
• Lasagna: Use the ragu in place of the traditional meat sauce in lasagna.
• Shepherd’s Pie: Top the ragu with mashed potatoes and bake for a comforting shepherd’s pie.

Related Recipes

If you love this Sunday Slow Cooker Beef Ragu Dinner, you might also enjoy these other delicious beef recipes:

For a hearty and comforting soup, try Vegetable Beef Soup. It’s packed with vegetables and tender beef, perfect for a chilly evening. Alternatively, consider Lasagna Soup for a fun twist on a classic.

Looking for something easy and satisfying? Cabbage Beef Bake is a simple and delicious casserole that’s perfect for a weeknight meal. And for an irresistibly tender dinner, try Instant Pot Chuck Roast With Gravy. It’s quick, easy, and incredibly flavorful.

If you’re a fan of slow cooker recipes, you’ll love Slow Cooker Garlic Butter Beef Bites. They’re perfect as an appetizer or a main course. And for a crowd-pleasing dish, try Million Dollar Spaghetti – it’s always a hit!

Frequently Asked Questions (FAQ)

Here are some common questions about making Sunday Slow Cooker Beef Ragu Dinner:

Can I use a different cut of beef?

Yes, you can use other cuts of beef, such as short ribs or brisket. Just be sure to adjust the cooking time accordingly.

Can I make this in the Instant Pot?

Yes, you can make this in the Instant Pot. Sear the beef using the sauté function, then add the remaining ingredients and cook on high pressure for 45-60 minutes, followed by a natural pressure release.

Can I freeze the ragu?

Yes, you can freeze the ragu. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What if my ragu is too watery?

If your ragu is too watery, you can remove the lid from the slow cooker during the last hour of cooking to allow some of the excess liquid to evaporate. You can also thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

What kind of wine should I use?

Choose a dry red wine that you would also enjoy drinking. Cabernet Sauvignon, Merlot, or Chianti are all good choices. Avoid using cooking wine, as it can have a harsh flavor.

Conclusion

There you have it! Everything you need to create a truly memorable Sunday Slow Cooker Beef Ragu Dinner. From the rich, savory aroma filling your home to the tender, melt-in-your-mouth beef, this recipe is a guaranteed crowd-pleaser. So gather your ingredients, fire up that slow cooker, and get ready for a Sunday feast that’s both effortless and unforgettable. Happy cooking!

Best Sunday Slow Cooker Beef Ragu Dinner

This slow cooker beef ragu recipe transforms tough chuck roast into a tender, flavorful sauce perfect for pasta. The long, slow cooking process builds layers of flavor, creating a rich and comforting dish that’s perfect for a relaxing Sunday dinner. Serve over your favorite pasta with fresh parsley and parmesan cheese for a complete and satisfying meal.

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Prep Time 25 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 25 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 lb Chuck Roast
• 1 tbsp Olive Oil
• 1 large Onion, diced
• 2 Carrots, diced
• 2 Celery Stalks, diced
• 4 cloves Garlic, minced
• 1/4 cup Tomato Paste
• 1/2 cup Dry Red Wine Cabernet Sauvignon, Merlot, or Chianti
• 28 oz Crushed Tomatoes
• 14.5 oz Diced Tomatoes
• 1 cup Beef Broth
• 2 tbsp Worcestershire Sauce
• 1 tsp Dried Oregano
• 1/2 tsp Dried Basil
• 1 Bay Leaf
• Salt and Pepper to taste
• 1 lb Pasta pappardelle, tagliatelle, or rigatoni
• Fresh Parsley, chopped for garnish
• Grated Parmesan Cheese for serving

Equipment

• Slow cooker
• large skillet
• cutting board
• Chef’s knife
• Measuring cups
• Measuring spoons
• wooden spoon or spatula
• Pasta pot
• colander
• Two forks

Method

 

1. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Sear in batches if necessary.
3. Remove the beef from the skillet and set aside. Add the diced onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
6. Pour in the red wine and scrape up any browned bits from the bottom of the skillet.
7. Transfer the sautéed vegetables and wine mixture to the slow cooker.
8. Add the crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, oregano, basil, and bay leaf.
9. Place the seared beef roast on top of the tomato mixture in the slow cooker.
10. Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the beef is fork-tender.
11. Remove the beef from the slow cooker and shred it with two forks.
12. Return the shredded beef to the slow cooker and stir to combine with the sauce.
13. About 30 minutes before serving, cook your favorite pasta according to package directions.
14. Drain the pasta and toss it with the beef ragu.
15. Garnish with fresh parsley and grated Parmesan cheese.
16. Serve immediately and enjoy!

Notes

Don’t skip searing the beef for optimal flavor. Deglaze the pan with red wine to capture all the browned bits. Adjust seasoning as needed, and consider adding a pinch of sugar to balance acidity. Use high-quality ingredients for the best results. For a spicier ragu, add a pinch of red pepper flakes. This ragu is even better the next day and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Add other vegetables like mushrooms, bell peppers or zucchini. Serve over polenta or mashed potatoes for variation.