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Sunday Slow Cooker Beef Ragu Dinner featured in a delicious and comforting food article.

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
Cook Time 9 hours
Total Time 9 hours 25 minutes
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.