Slow Cooker Beef Ragu
So Here’s Why I’m Obsessed with This Ragu
I have to tell you, slow cooker beef ragu is basically my security blanket when real life threatens to knock me over the head. You know those chilly mornings when you wake up determined to conquer dinner in your pajamas? (Or is that just me?) Anyway, years ago—some time after my third failed attempt at making a fancy lasagna for friends—I stumbled on this ragu, and let me just say: I’ve never panicked about last-minute dinners since. There’s something magical about tossing everything in, ignoring it most of the day, then acting like you toiled for hours. My youngest once called it “spaghetti stew,” which still cracks me up… but it stuck. If you see me grinning at 4pm, it’s probably because this is bubbling away in the corner. Or I spilt coffee, again.
Why You’ll Love This (My Family Goes Bananas!)
I usually make this slow cooker beef ragu when I’ve got actual humans coming over and I want to look like I’ve got it together (not always the case). My family goes mad for this, even the fussy ones—honestly, if a picky teenager tells you your dinner is good, frame that moment. Sometimes I make this just for the leftovers (which is wild, considering leftovers in my house are endangered species). I used to try making it with a fancy cut of meat, but honestly? A cheap, rough hunk works best, trust me on this. Half the time my partner doesn’t even get a word in before claiming the last bit for tomorrow’s lunch (spoiler: it tastes better the second day, somehow!).
What You’ll Need (Feel Free to Mix it Up!)
- 2-2.5 lbs beef chuck roast (or brisket if that’s all you’ve got—my grandmother swore by brisket, but it’s all good)
- 1 large onion, diced (red onion’s a bold move, but actually quite tasty!)
- 3-4 cloves of garlic, minced (confession: I sometimes just use a big spoonful of jarred garlic when I can’t be bothered)
- 2 carrots, peeled & chopped (parsnips work if you’re feeling wild)
- 2 celery stalks, chopped
- 1 28-oz can whole tomatoes (crushed if you can’t find whole; really any brand, though Nonna would’ve raised her eyebrow)
- 2 tbsp tomato paste (I once left it out; no one noticed)
- 1 cup beef stock—honestly, water & a bouillon cube is grand in a pinch
- 1/2 cup red wine (totally optional, but I never skip it—just use what you like drinking!)
- 1 tsp dried oregano
- 1 tsp dried basil (fresh is fab, but dried does the job)
- 1 bay leaf
- Salt & black pepper to taste
- Big glug of olive oil (that’s a technical term, right?)
- Pasta for serving (rigatoni or pappardelle are my go-tos, but honestly use what’s skulking in your cupboard)
How I Actually Make This (With a Few Detours)
- Give your slow cooker a little love (grease it with olive oil or whatever you’ve got, if you remember). Sear the beef in a hot skillet with olive oil—just until it’s brown on all sides. Sometimes I skip this if I’m super tired and, not gonna lie, it still tastes great (but, like, 10% less fancy).
- Throw the onion, carrots, and celery in the bottom of the slow cooker. I sometimes forget one and just add double of another. Doesn’t matter much. Layer the beef on top.
- Mix garlic, tomato paste, beef stock, wine, and the canned tomatoes together, then pour over the beef. Add your oregano, basil, bay leaf, and a decent pinch of salt and pepper. Give it all a little stir—the sauce will look pretty chunky at this point. Don’t worry; it sorts itself out.
- Set the slow cooker on low for 8 hours (or high for 5—though I think the flavor’s better on low, but imagine me shrugging here). Go live your best life.
- About halfway through, I usually sneak a peek and give it a stir. This is totally unnecessary, but I can’t resist the smell.
- When the beef is melty and basically begging to be shredded (yes, that’s an actual cooking term, probably), fish it out and shred it using two forks right on a cutting board—try not to eat it all now.
- Plop the meat back in, let everything mingle a bit longer—10 minutes or so on warm if you can manage it. Taste; tweak seasoning. If it’s looking too thick, splash a bit more stock in. If it’s a bit thin, just let it bubble with the lid off for a spell.
- Serve over a mountain of pasta, add Parmesan, and eat with wild abandon.
Little Notes (The Lessons I Paid For)
- I’ve tried skipping the searing step… tastes fine, but you lose that nice deep flavor. So, I begrudgingly do it most times.
- If you run out of carrots (me, last Thursday), just toss in some bell pepper or a handful of mushrooms—no one seemed to mind.
- Don’t over-salt at the start; wait till the end, unless you crave a salt lick (been there.).
- This freezes great, but one time I forgot and stored it in a flimsy bag… Not pretty. Go for a real container if you can.
Variations I’ve Attempted (Not All Were Good)
- Once swapped the beef for pork shoulder—super tasty! Kind of a different animal (literally), but it works.
- I tried pouring in a bit of milk once, saw it online—truthfully, didn’t love it. Little too weird; I’ll stick with wine.
- Spicy ragu? Chuck in some chili flakes or a spoon of nduja. Whole new ballgame; but don’t feed the kids without warning, yikes.
What You Need (And What to Do If You Don’t Have It)
- Slow cooker (obviously)—but if you haven’t got one? Just use a heavy pot in the oven at 300°F for 3-4 hours, lid on. Works fine, maybe even better in some ways (but don’t tell my slow cooker).
- Big skillet for searing—cast iron is great, but I’ve used a regular ol’ nonstick pan in a pinch.
- Two forks for shredding—once I tried with tongs. Wasn’t great, not gonna lie.
How to Store (And What Actually Happens in My House)
You can keep this in the fridge for three days, apparently. Honestly, in my place it never makes it past day one; leftover ragu is currency here. But if you do have self-control, it freezes like a dream. I once forgot a container in the freezer for three months—still tasted brilliant. Let it thaw overnight and reheat gently, don’t rush it.
What Should You Serve With It? (You Knew I’d Have Views)
I like it best with pappardelle—those big fat noodles that love bathing in sauce (probably TMI about my noodle obsession there). Sometimes we heap ragu onto cheesy polenta, or (controversial opinion alert) good crusty garlic bread. My aunt swears by green salad on the side, for “balance.” You do you. Oh, and if you want a ridiculously easy garlic bread, here’s one I always use.
A Few Hard-Won Pro Tips
- Don’t rush the simmer at the end—one time I did and it tasted oddly bland. Letting it “hang out” helps.
- Skim off extra fat if you like, or leave it if you want that rich flavor (I do, but my partner disagrees, so… compromise?).
- If the sauce feels flat, a splash of balsamic vinegar at the end wakes it up. Found that out after forgetting how much acidity tomatoes really need sometimes. Smitten Kitchen has a cool post about this.
FAQ (AKA: All the Questions My Cousin Asked Me Last Time)
- Can I use chicken instead of beef? Not… really. You can, but it isn’t the same—like wearing a hat as shoes. On second thought, try pork shoulder for a nice twist.
- Can I make this ahead? Absolutely. Actually, ragu’s even better the day after. The flavors get all friendly with each other overnight.
- Do I have to use wine? Nope! Stock or even water will do, but the wine adds something cozy. I mean, I always use cheap wine, and it’s still worth it.
- Can I cook the pasta in the sauce? Erm, I wouldn’t. Tried it once; ended up mushy and sad.
- How spicy is this? Not at all as written, but throw in some red pepper flakes if you’re feeling bold.
- Does this double well? Yup—use a bigger slow cooker. Once I tried doubling in my dinky one… big mess, but tasty.
- What if my sauce is watery? Leave the lid off for a while on high. Also, a spoonful of tomato paste helps in a pinch.
Anyway, let me know how it goes. Or if you find a better noodle, genuinely, tell me. The journey never ends, right?
Ingredients
- 2 pounds beef chuck roast, cut into large pieces
- 1 (28-ounce) can crushed tomatoes
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 carrot, diced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons olive oil
Instructions
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1Heat olive oil in a large skillet over medium-high heat. Sear beef pieces on all sides until browned, about 2-3 minutes per side.
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2Transfer the browned beef to the slow cooker. Add chopped onion, carrot, and garlic on top.
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3Stir in crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and black pepper.
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4Cover and cook on low for 8 hours, or until the beef is very tender and easily shredded.
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5Shred the beef with two forks, then stir it back into the sauce. Taste and adjust seasoning as needed. Serve hot over pasta or polenta.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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