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Dinner

Sunday Slow Cooker Beef Ragu Recipe

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Indulge in the comforting and hearty flavors of this Sunday Slow Cooker Beef Ragu Recipe. Perfect for family gatherings or cozy dinners, this dish features tender beef slow-cooked to perfection with a medley of aromatic vegetables and rich tomatoes. With minimal effort required, you can simply toss the ingredients into your slow cooker and let it work its magic. Serve it over your favorite pasta or creamy polenta for a delightful meal that everyone will love. This versatile recipe is also great for meal prep, as it freezes well for future enjoyment.

Author: Dolores
Prep Time: 20 minutes
Cook Time: 6–8 hours
Total Time: 0 hours
Yield: Serves approximately 6 people 1x
Category: Main
Method: Slow cooking
Cuisine: Italian

Ingredients

Scale

2.5 – 3 lbs boneless beef chuck roast
1 large yellow onion, finely chopped
2 large carrots, peeled and finely chopped
2 celery stalks, finely chopped
4–6 cloves garlic, minced
1/4 cup tomato paste
1 cup dry apple vinegar
1 can crushed San Marzano tomatoes (28 oz)
1 can diced tomatoes (14.5 oz)
1 cup low-sodium beef broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
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

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Instructions

Pat the beef cubes dry and season with salt and pepper.
Sear half of the beef in olive oil until browned on all sides; set aside.
Sauté onion, carrots, and celery in the same skillet until softened; add garlic.
Stir in tomato paste and cook for a few minutes.
Deglaze with apple vinegar and simmer until reduced by half.
Transfer vegetables to the slow cooker; add seared beef cubes.
Pour in crushed tomatoes, diced tomatoes, broth, bay leaves, and herbs; stir gently.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
Shred the beef back into the sauce; adjust seasonings before serving.