Description
This Sunday Dinner Slow Cooker Beef Ragu is a hearty and comforting dish featuring tender shredded beef simmered in a rich tomato sauce with garlic, herbs, and red wine. It’s the perfect slow cooker recipe for cozy family dinners, ideal over pasta, polenta, or mashed potatoes. Great for meal prep, freezer-friendly, and a must-have for your comfort food rotation.
Ingredients
2.5 to 3 lbs chuck roast
28 oz crushed tomatoes
2 tbsp tomato paste
1 cup beef broth
1/2 cup red wine (optional)
1 yellow onion, diced
4 cloves garlic, minced
2 carrots, finely chopped
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
Salt and black pepper, to taste
1 tbsp olive oil
Instructions
1. Heat olive oil in a skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned (optional but recommended for flavor).
2. In the slow cooker, combine crushed tomatoes, tomato paste, beef broth, red wine (if using), onion, garlic, carrots, oregano, basil, and bay leaf. Stir well.
3. Place the beef into the slow cooker. Spoon some sauce over the top to coat.
4. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours until the beef is fork-tender.
5. Remove the beef, shred it using two forks, discard excess fat, then return shredded meat to the slow cooker and stir.
6. Serve hot over polenta, pasta, or mashed potatoes. Garnish with grated parmesan and fresh parsley if desired.
Notes
Searing the beef adds extra depth, but you can skip it for a quicker start.
For a thicker sauce, leave the lid off during the last 30 minutes of cooking.
This ragu improves in flavor the next day, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 7g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 105mg