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Sunday Slow Cooker Beef Ragu Recipe

Mouthwatering Sunday Slow Cooker Beef Ragu Recipe You'll Love

Experience the heartwarming flavors of this Sunday Slow Cooker Beef Ragu—tender beef in a rich sauce, perfect for comfort food lovers.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Comfort Foods
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 pounds Boneless Beef Chuck Roast Substitutions: beef brisket or short ribs
  • 1 cup Red Wine Use beef broth with balsamic vinegar or Worcestershire sauce as alternative
  • 2 medium Onions Adds sweetness and depth; no substitutions needed
  • 2 medium Carrots Substitutions: parsnips for different flavor
  • 2 stalks Celery No alternatives specified
  • 2 cups Beef Broth Using low-sodium can make for a healthier option
  • 4 cloves Garlic Fresh garlic recommended; powder can substitute
  • 2 teaspoons Dried Herbs (e.g., thyme, bay leaves) Fresh herbs may require adjustments in quantity
  • 1 teaspoon Salt Adjust to taste
  • 0.5 teaspoon Black Pepper Adjust to taste
For Serving
  • 12 ounces Pappardelle or Tagliatelle Perfectly suited for the ragu
  • 0.25 cup Fresh Parsley For garnish
  • 0.5 cup Parmesan Cheese For serving

Equipment

  • Slow Cooker
  • Skillet

Method
 

Basic Instructions
  1. Begin by chopping the onions, carrots, celery, and garlic. Season the boneless beef chuck roast generously with salt and pepper, ensuring it’s well-coated for flavor.
  2. In a large skillet over medium-high heat, sear the beef on all sides until it’s beautifully browned.
  3. Place the chopped vegetables, the seared beef, red wine, beef broth, and dried herbs into the slow cooker. Stir to combine.
  4. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is ultra-tender.
  5. Carefully remove the beef from the slow cooker and use two forks to shred the meat. Return it to the sauce and stir well.
  6. Serve tossed with al dente pappardelle or alongside crusty bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

For a thicker ragu, remove the lid during the last hour of cooking and switch to HIGH heat. Leftover ragu can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 3 months.

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