Description
Discover the hearty and easy-to-make Sunday Slow Cooker Beef Ragu, a rich and tender beef dish cooked to perfection in your crockpot. Perfect for cozy dinners, this recipe delivers melt-in-your-mouth beef simmered in a flavorful tomato-based sauce, requiring minimal active prep time and offering maximum taste. Ideal for busy weeknights or meal prepping, this beef ragu pairs beautifully with pasta, polenta, or vegetables, making it a versatile and satisfying choice for family and guests alike.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cans (28 oz each) of crushed tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions
- Season the beef chunks generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat, then brown the beef on all sides until golden.
- Transfer the browned beef into your crockpot. Add chopped onions, minced garlic, crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper.
- Set your crockpot to low and cook for 6-8 hours until the beef is tender and flavors meld thoroughly. Stir occasionally during cooking for an even depth of flavor.
Notes
- For a richer flavor, consider adding a splash of red wine during cooking.
- Serve over wide pasta like pappardelle or gluten-free alternatives for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg