Sunday Slow Cooker Beef Ragu Recipe

If you’re looking for a cozy, comforting dish that warms the soul and fills the home with an irresistible aroma, then this Sunday Slow Cooker Beef Ragu Recipe is just what you need. Picture this: it’s a chilly afternoon, and you’ve got a big pot of rich, savory beef ragu simmering away in your slow cooker. This dish is not just for Sundays; it’s perfect for busy weeknights or family gatherings when you want to impress without spending all day in the kitchen.

What makes this beef ragu truly special is how effortlessly it comes together. You toss everything into the slow cooker, and as it cooks low and slow, the flavors meld beautifully. Serve it over your favorite pasta, and you have a meal that feels like a warm hug at the end of a long day.

Why You’ll Love This Recipe

• Easy to Prepare: With minimal prep work, this recipe allows you to enjoy delicious homemade ragu without the fuss.
• Family-Friendly: Everyone loves a hearty pasta dish! This ragu is sure to please both kids and adults alike.
• Make-Ahead Convenience: Perfect for meal prep! You can make it in advance and reheat when you’re ready to serve.
• Rich Flavor: The slow cooking process develops deep, savory flavors that will have everyone asking for seconds.

Ingredients You’ll Need

These ingredients are simple and wholesome, making them easy to find at your local grocery store. Together, they create a deep and satisfying flavor that you’ll adore!

For the Ragu

• 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 2 large carrots, peeled and finely chopped (about 1 cup)
• 2 celery stalks, finely chopped (about 1 cup)
• 4-6 cloves garlic, minced
• 1/4 cup (60ml) tomato paste
• 1 cup (240ml) dry apple vinegar
• 1 (28-ounce / 794g) can crushed San Marzano tomatoes (or good quality crushed tomatoes)
• 1 (14.5-ounce / 411g) can diced tomatoes, undrained
• 1 cup (240ml) beef broth (low sodium preferred)
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• Optional: Pinch of red pepper flakes for a hint of spice

For Serving

• Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent)
• Fresh Parmesan cheese (grated or shaved)
• Fresh basil or parsley (chopped)

Variations

This recipe is quite flexible! Feel free to experiment with different ingredients based on what you have on hand or your personal preferences.

• Swap the protein: Try using lamb or a mix of ground meats for a different flavor profile.
• Add veggies: Toss in some mushrooms or bell peppers for extra nutrition and texture.
• Spice it up: If you’re feeling adventurous, add more red pepper flakes or even some chopped jalapeños!
• Try different pastas: While I love serving this with pappardelle, any pasta shape will work well—use what you have!

How to Make Sunday Slow Cooker Beef Ragu Recipe

Step 1: Season the Beef

Pat the beef chuck cubes dry with paper towels. Season generously with about 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. This initial seasoning builds flavor right from the start!

Step 2: Sear the Beef

Heat olive oil in a large skillet over medium-high heat until shimmering. Add half of the seasoned beef cubes in a single layer—this helps achieve that beautiful browning that adds depth of flavor. Sear until deeply browned on all sides, about 2-3 minutes per side. Once done, remove from the skillet and set aside before repeating with the remaining beef.

Step 3: Sauté Vegetables

Reduce heat to medium and add chopped onion, carrots, and celery to the same skillet—this mixture is known as “soffritto.” If there’s not enough fat left from searing the beef, add another teaspoon of olive oil. Sauté until softened and translucent, about 8-10 minutes. Then add minced garlic and optional red pepper flakes for an extra kick—cook until fragrant!

Step 4: Cook Tomato Paste

Stir in tomato paste and cook while stirring constantly for about 2-3 minutes. This step deepens its flavor and eliminates any raw taste—important for creating that rich sauce we crave.

Step 5: Deglaze with Apple Vinegar

Pour in apple vinegar to deglaze the pan; use a wooden spoon to scrape up those delicious browned bits from the bottom—this is where so much flavor lives! Let it simmer until reduced by half over about 3-5 minutes.

Step 6: Combine Ingredients in Slow Cooker

Transfer your sautéed vegetable mixture into your slow cooker insert. Layer your browned beef cubes on top of those veggies.

Step 7: Add Tomatoes & Seasonings

Pour crushed tomatoes, diced tomatoes with their juice, and beef broth over everything in the slow cooker. Toss in bay leaves along with oregano, thyme, rosemary, salt, and pepper—give everything a gentle stir to combine.

Step 8: Slow Cook

Cover your slow cooker! Cook on LOW for 6-8 hours or HIGH for about 3-4 hours until your beef is incredibly tender and shreddable.

Step 9: Shred Beef

Once cooking time is complete, remove those luscious beef chunks onto a cutting board; use two forks to shred easily—discard any large pieces of fat or gristle along with bay leaves before returning shredded beef back into the sauce.

Step 10: Adjust Seasonings

Taste your ragu! Adjust seasonings as needed; add more salt or pepper if desired. If it seems thickened too much during cooking time? Just stir in some extra broth or hot pasta water!

Step 11: Rest Before Serving

For maximum flavor enjoyment turn off your slow cooker; cover it up! Letting it rest for at least another 15-30 minutes allows flavors meld beautifully!

Step 12: Serve & Enjoy!

Serve piping hot over cooked pasta—you can’t forget fresh grated Parmesan cheese plus chopped basil or parsley as garnish! Enjoy every bite of this comforting classic dish made right at home!

Nutrition Facts: Calories: 450-550

Pro Tips for Making Sunday Slow Cooker Beef Ragu Recipe

Creating the perfect beef ragu can be a delightful experience, and with a few helpful tips, you can elevate your dish even further!

• Choose the right cut of meat: Opting for a boneless beef chuck roast is ideal because it becomes incredibly tender during the slow cooking process, making your ragu rich and flavorful.

• Don’t skip the browning step: Searing the beef before adding it to the slow cooker builds a deep flavor profile that enhances the overall taste of the ragu. This step is essential for achieving that mouthwatering depth.

• Adjust seasoning to taste: After shredding the beef, take a moment to taste and adjust the seasonings. Every palate is different, and you might want to add more salt or pepper to suit your preferences perfectly.

• Let it rest before serving: Allowing the ragu to rest for about 15-30 minutes after cooking helps meld the flavors together beautifully, resulting in a more harmonious dish.

• Use high-quality tomatoes: The quality of your crushed and diced tomatoes can significantly impact the flavor of your ragu. San Marzano tomatoes are particularly renowned for their sweetness and richness, making them an excellent choice.

How to Serve Sunday Slow Cooker Beef Ragu Recipe

Serving your Sunday Slow Cooker Beef Ragu can be as delightful as making it! Here are some ideas on how to present this hearty dish that will impress your family and friends.

Garnishes

• Fresh basil or parsley: A sprinkle of freshly chopped herbs adds a pop of color and freshness that brightens up the rich flavors of the ragu.
• Grated or shaved Parmesan cheese: A generous topping of cheese not only adds creaminess but also enhances the umami notes in your dish.
• A drizzle of olive oil: Just a light drizzle over the top before serving adds richness and elevates the overall presentation.

Side Dishes

• Garlic Bread: This classic side pairs perfectly with beef ragu, allowing you to soak up every last bit of sauce with warm, buttery bread.
• Roasted Vegetables: Seasonal roasted veggies like zucchini, bell peppers, or Brussels sprouts add color and nutrition while balancing out the richness of the ragu.
• Simple Green Salad: A crisp salad with mixed greens dressed lightly in vinaigrette provides a refreshing contrast to the hearty pasta dish.
• Polenta or Risotto: For an extra comforting option, serve your ragu over creamy polenta or risotto. Both absorb flavors wonderfully and create a satisfying meal.

With these tips and serving suggestions, your Sunday Slow Cooker Beef Ragu will undoubtedly become a beloved meal in your household. Enjoy every flavorful bite!

Make Ahead and Storage

This Sunday Slow Cooker Beef Ragu Recipe is perfect for meal prep! It not only tastes better the next day as the flavors meld, but it also makes life easier during a busy week.

Storing Leftovers

• Allow the ragu to cool completely before storing.
• Transfer into airtight containers.
• Refrigerate for up to 3-4 days.

Freezing

• Portion leftovers into freezer-safe containers or bags.
• Label with the date and contents.
• Freeze for up to 3 months for optimal flavor and texture.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
• For microwave reheating, place in a microwave-safe dish and heat in short intervals, stirring between each.

FAQs

Here are some common questions you might have about this delicious recipe!

Can I use a different cut of beef for the Sunday Slow Cooker Beef Ragu Recipe?

Absolutely! While chuck roast is ideal for its tenderness and flavor after slow cooking, you can also use brisket or round roast if desired. Just adjust the cooking time if needed.

How do I thicken the sauce in the Sunday Slow Cooker Beef Ragu Recipe?

If your ragu turns out too thin, remove the lid and cook on HIGH for an additional 20-30 minutes to help reduce it. Alternatively, you can create a slurry with cornstarch and water to thicken it up quickly.

Can I make this recipe ahead of time?

Yes! The flavors in this ragu develop beautifully when made ahead. You can store it in the fridge for several days or freeze portions for later use.

Is there a vegetarian alternative to this beef ragu?

Certainly! You can substitute the beef with hearty vegetables like mushrooms and lentils, adjusting cooking times accordingly. Use vegetable broth instead of beef broth for a flavorful base.

Final Thoughts

I hope you find joy in making this Sunday Slow Cooker Beef Ragu Recipe! It’s not just a meal; it’s an experience filled with warmth and comfort that brings everyone together around the table. Enjoy every bite, and don’t hesitate to share your thoughts or modifications! Happy cooking!