Why you’ll love this slow cooker ragu
There’s something about the cold weather that just makes you crave hearty, warm meals, and this slow cooker beef ragu recipe is one of my favorites.
The sauce is very similar to a bolognese sauce, made with a mirepoix base, but it’s takes it to a whole new level by adding the slow cooked breakdown of a perfectly marbled chuck roast and a complex red wine.
If you like this recipe, you have to try this beef short rib ragu, and this rigatoni with pork ragu. This chicken bolognese give you all the warm, cozy taste with a leaner protein choice.
Searching for more Italian inspired recipes? Try this Italian meat sauce, it is a timeless class to be served over your favorite pasta. If you need a quick meal try this tomato and mascarpone pasta or this Italian sausage pasta with broccoli.
Ingredients & substitutions
- Chuck roast – Using chuck roast for this slow cooker sauce infuses it with a rich, tender flavor. This is a great cut of meat for slow cooking, since it allows the fat to render making it extra tender.
- Celery, carrot and onion – The classic mirepoix ingredients add flavor and depth. If you don’t like celery or carrot you could skip one or the other but make sure to stick with the onion.
- Crushed tomatoes – As usual we love to use crushed tomatoes for sauces because it has so much texture.
- Tomato Paste
- Bay leaves
- Red Wine – You can substitute with beef stock if that’s what you have on hand.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make beef ragu in the slow cooker
First, sear the beef. It’s the most important part for creating a complex flavor when you’re using a slow cooker (it’s what creates the maillard reaction).
I like to liberally season my meat before I do. And, I’m not just talking about a sprinkle of salt and pepper. I like to create a pretty decent crust with the salt and pepper before searing it in a skillet over high.
Slow cooker for 8 hours. Once the beef is seared, it’s all about dumping the rest of the ingredients into the slow cooker and letting it cook on low for 8 – 10 hours.
The breakdown of the marbling (i.e. fats) takes a while, so don’t rush the recipe or you’ll end up discarding fatty bits when you’re shredding.It’s not a big deal if you do, but you want to avoid it as much as possible because all of that fat adds flavor to the sauce.
Shred the beef. Once the meat has cooked through and the fat has rendered, remove it from the slow cooker and shred it on a cutting board.
Return the shredded beef to the slow cooker and mix back into the sauce.
Frequently asked questions
Slow Cooker Beef Ragu
Ingredients
- Salt & black pepper
- 2 pounds chuck roast
- 1 tablespoon olive oil
- 1 1/2 – 2 tablespoons minced garlic
- 1 cup diced onion
- 3/4 cup diced celery
- 3/4 cup shredded carrot
- 1 28- ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 cup red wine (or beef broth)
- 2 bay leaves
- 1 tablespoons dried basil
- 1 tablespoons dried parsley
- 1 – 1 1/2 teaspoons coarse salt
Instructions
- Season beef liberally with salt & pepper.
- In a large skillet, heat olive oil to medium-high. Add to skillet and sear both sides until they easily release from pan.
- Transfer to slow cooker. Add remaining ingredients.
- Cover and cook on low for 8 – 10 hours (or high for 6 hours).
Notes
Nutrition
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