Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close-up of a rustic bowl filled with thick, tender beef ragu topped with fresh herbs. The dish features shredded beef in a rich tomato sauce, served over pasta or polenta, with steam rising and a spoon resting on the side. The background includes a wooden table with rustic elements and a sprig of herbs for garnish.

Sunday Slow Cooker Beef Ragu – Rich, Tender & Easy to Make

  • Author: Maria
  • Total Time: 4 hours 15 minutes - 8 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free

Description

Discover the rich and tender flavor of our Sunday Slow Cooker Beef Ragu. This easy-to-make, hearty dish transforms simple ingredients into a melt-in-your-mouth beef ragu perfect for busy weeknights or special gatherings. Slow-cooked to perfection, it’s ideal served over pasta, polenta, or bread for a satisfying meal everyone will love.

Ingredients

Scale
  • 2 pounds of beef chuck or brisket, cut into large chunks
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup red wine (optional, but recommended)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Begin by dicing the onion, mincing the garlic, chopping the carrots, and celery stalks. Cut the beef into large chunks suitable for slow cooking. Gather all your ingredients for a seamless cooking process.
  2. In a skillet over medium-high heat, warm 2 tablespoons of olive oil. Sear the beef chunks until browned on all sides. This step develops depth of flavor for your beef ragu.
  3. Transfer the seared beef to your Crock-Pot. Add the diced onion, garlic, carrots, celery, crushed tomatoes, tomato paste, and spices. Pour in the red wine for extra richness.
  4. Set the Crockpot on low for 6-8 hours or high for 4-5 hours. During this time, the beef becomes tender and flavors meld beautifully.
  5. Once cooked, shred the beef slightly with a fork or spoon. Garnish with chopped parsley and serve hot over your favorite pasta, polenta, or bread.

Notes

  • For a thicker sauce, simmer the ragu uncovered on the stove for an additional 15-20 minutes or add a cornstarch slurry to thicken.
  • Use well-marbled cuts like beef chuck or brisket for best flavor and tenderness.
  • This dish can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 4-8 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 390 Kcal
  • Sugar: 8g
  • Sodium: 620mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 75mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipeswonders.com/sunday-slow-cooker-beef-ragu-rich-tender-easy-to-make/