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Sunday Slow Cooker Beef Ragu

Sunday Slow Cooker Beef Ragu Recipe

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If you’re searching for a comforting meal that’s both hearty and easy to make, this Sunday Slow Cooker Beef Ragu Recipe is just what you need. Perfect for chilly evenings or busy weeknights, this dish combines tender beef with a rich tomato sauce simmered to perfection. The slow cooker does all the hard work while you relax and enjoy quality time with family. With its mouthwatering aroma and robust flavors, this beef ragu is sure to become a staple in your home. Plus, it’s versatile—you can make it ahead of time for leftovers throughout the week. Gather your ingredients and get ready to savor a delicious meal that everyone will love!

Ingredients

Scale
  • 2.53 lbs boneless beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion
  • 2 large carrots
  • 2 celery stalks
  • 46 cloves garlic
  • ¼ cup tomato paste
  • 1 cup dry apple vinegar
  • 1 (28-ounce) can crushed San Marzano tomatoes
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup beef broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Optional: Pinch of red pepper flakes for a hint of spice

Instructions

  1. Pat the beef dry and season with salt and pepper.
  2. Sear the beef in olive oil until browned on all sides; set aside.
  3. Sauté onions, carrots, and celery until soft; add garlic and tomato paste.
  4. Deglaze with apple vinegar; reduce by half.
  5. In a slow cooker, combine sautéed vegetables, seared beef, crushed tomatoes, diced tomatoes (with juice), beef broth, bay leaves, oregano, thyme, and rosemary.
  6. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
  7. Shred the beef with forks and return it to the sauce; adjust seasoning as needed.
  8. Let rest for 15-30 minutes before serving over cooked pasta.

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