The aroma of Slow Cooker Beef Ragu wafts through the kitchen like a warm hug on a chilly day, enveloping you in its rich, savory embrace. Picture this: tender beef swimming happily in a luscious tomato sauce, mingling with aromatic herbs and spices that dance together in perfect harmony. Cilantro Lime Rice It’s that kind of dish that not only feeds the belly but also warms the soul.
This recipe is like a cozy blanket for your taste buds, perfect for family gatherings or a quiet night in. Imagine serving up a steaming bowl of this ragu over fresh pasta, while everyone around the table closes their eyes to savor each bite. You can almost hear the collective “Mmm” as they dig in.
Why You'll Love This Recipe
- This Slow Cooker Beef Ragu is incredibly easy to prepare, simmering all day to develop deep flavors
- The mouthwatering aroma fills your home while it cooks, creating anticipation
- Served over pasta or polenta, it looks as good as it tastes
- Plus, it’s versatile enough for meal prep or special occasions
I remember the first time I made this Slow Cooker Beef Ragu for my friends. Their eyes lit up as they took their first bite, and I knew I had struck culinary gold. For more inspiration, check out this Delicious Patty Melts Recipe recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Beef Chuck Roast: A well-marbled cut that becomes tender and flavorful when slow-cooked. Aim for about 3-4 pounds.
- Olive Oil: Use high-quality extra virgin olive oil for sautéing and flavor enhancement.
- Onion: A medium yellow onion adds sweetness; chop it finely to maximize its impact.
- Garlic: Fresh garlic cloves are essential; don’t skimp on them for that aromatic punch.
- Canned Tomatoes: Preferably crushed or whole tomatoes; San Marzano varieties bring an authentic Italian flavor.
- Beef Broth: Use low-sodium broth to control salt levels while keeping the dish rich and hearty.
- Red Wine: A splash of dry red wine enhances depth; use something you’d enjoy drinking.
- Herbs (Basil & Oregano): Fresh herbs are best but dried works too; they add aromatic layers to the sauce.
- Salt & Pepper: Essential seasonings; adjust according to personal taste preferences. Crockpot Pepper Steak.
- Pasta or Polenta: Serve your ragu over your favorite pasta or creamy polenta for a comforting meal. Creamy Crack Potato Soup Creamy Baked Potato Soup.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Searing the Beef : Start by heating olive oil in a large skillet over medium-high heat. Season the beef chuck roast generously with salt and pepper before searing on all sides until golden brown.
Sautéing Aromatics : In the same skillet, add chopped onions and minced garlic. Cook until the onions turn translucent and release their sweet aroma, usually about 5 minutes.
Combining Ingredients : Transfer the seared beef into your slow cooker. Pour in crushed tomatoes, beef broth, red wine, and sprinkle dried herbs evenly over everything.
Setting Up Your Slow Cooker : Cover your slow cooker with its lid and set it on low heat for 8 hours or high heat for 4 hours. Let those flavors mingle and develop beautifully.
Shredding Meat : Once cooked, carefully remove the beef from the slow cooker using tongs. Shred it with two forks until it’s tender and juicy before returning it to the sauce.
Tasting and Adjusting : Give your ragu a taste-test before serving. Adjust seasoning if necessary; maybe add a pinch more salt or a dash of pepper if needed.
Serving Suggestions : Serve your Slow Cooker Beef Ragu hot over al dente pasta or creamy polenta garnished with freshly grated Parmesan cheese and basil leaves for an elegant touch.
And just like that, you have transformed simple ingredients into an unforgettable dish that will have everyone talking—even if you don’t want them to! Enjoy every moment as you savor this delightful meal with loved ones around your table!
You Must Know
- Slow Cooker Beef Ragu is not just a meal; it’s a hug in a bowl
- The rich aroma fills your home, making it feel cozy and inviting
- This dish pairs perfectly with pasta or crusty bread, ensuring every bite is deliciously satisfying
Perfecting the Cooking Process
Start by browning the beef for maximum flavor, then add other ingredients and let the slow cooker work its magic for 6-8 hours.
Add Your Touch
Feel free to swap in different meats like pork or turkey, and experiment with herbs to create your signature ragu.
Storing & Reheating
Store leftover ragu in an airtight container for up to three days. Reheat gently on the stovetop to maintain its rich flavor.
Chef's Helpful Tips
- Use a good quality beef chuck for tenderness and flavor—it makes all the difference!
- Don’t rush the browning step; it caramelizes the meat beautifully
- Lastly, serve with freshly grated Parmesan for that extra touch of luxury
There’s nothing quite like serving this Slow Cooker Beef Ragu at family gatherings; watching everyone savor each bite brings such joy to my heart.
FAQ
Can I use a different cut of meat for Slow Cooker Beef Ragu?
Absolutely! Cuts like brisket or short ribs can also work wonderfully.
How do I thicken my Slow Cooker Beef Ragu?
To thicken, simply remove the lid during the last hour of cooking.
Can I prepare Slow Cooker Beef Ragu ahead of time?
Yes! It’s perfect for meal prep and tastes even better after sitting overnight.
Slow Cooker Beef Ragu
- Total Time: 8 hours 15 minutes
- Yield: Approximately 8 servings 1x
Description
Slow Cooker Beef Ragu is a comforting dish that envelops you in rich, savory flavors. Tender beef simmered in a luscious tomato sauce, combined with aromatic herbs and spices, creates a meal that warms the soul. Perfect for family dinners or cozy nights in, this ragu pairs beautifully with pasta or creamy polenta, making it a versatile addition to any menu.
Ingredients
- 3–4 lb beef chuck roast
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 2 cups low-sodium beef broth
- 1 cup dry red wine
- 2 tsp dried basil
- 2 tsp dried oregano
- Salt and pepper to taste
- Pasta or polenta for serving
Instructions
- Sear the beef chuck roast in olive oil over medium-high heat until golden brown on all sides. Season with salt and pepper.
- In the same skillet, sauté chopped onions and minced garlic until translucent (about 5 minutes).
- Transfer seared beef to the slow cooker. Add crushed tomatoes, beef broth, red wine, and sprinkle herbs over the top.
- Cover and cook on low for 8 hours or high for 4 hours.
- After cooking, shred the beef with two forks and return it to the sauce. Adjust seasoning as needed.
- Serve hot over pasta or creamy polenta garnished with Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
