Savory Slow Cooker Beef Ragu

$- 2 pounds beef chuck roast, cut into large chunks - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 can (28 ounces) crushed tomatoes - 2 tablespoons tomato paste - 1 cup beef broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving The main ingredients create a rich and hearty dish. The beef chuck roast gives it a nice flavor. Searing the beef in olive oil adds depth. Chopping onion, garlic, carrot, and celery makes the base of the sauce. Crushed tomatoes and tomato paste bring the sauce together. Beef broth adds moisture and flavor. Oregano and basil give it that Italian touch. Salt and pepper help balance the taste. Fresh basil and Parmesan cheese are great for serving. - Additional spices for flavor - Alternative garnishes You can add other spices for a kick. Think about red pepper flakes for heat. Fresh herbs like parsley also work well. For garnishes, try different cheese types. You might enjoy ricotta or a sprinkle of feta. These small changes can make the dish even more exciting! {{ingredient_image_1}} - Searing the beef: Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add 2 pounds of beef chuck roast cut into large chunks. Sear the beef on all sides until it turns brown, which takes about 4 to 5 minutes. This step adds great flavor. After browning, transfer the beef to your slow cooker. - Sautéing the aromatics: In the same skillet, add 1 medium onion (finely chopped), 1 diced carrot, 1 diced celery stalk, and 3 minced garlic cloves. Cook these for about 3 to 4 minutes until they soften and their aromas fill your kitchen. This step builds a tasty base for your dish. - Adding vegetables and liquids to the slow cooker: Once the aromatics are ready, add them to the slow cooker with the beef. Then, pour in 28 ounces of crushed tomatoes, 2 tablespoons of tomato paste, and 1 cup of beef broth. - Mixing seasonings: Now, it’s time to add flavor! Sprinkle in 1 teaspoon each of dried oregano and dried basil. Add salt and pepper to taste. Stir everything together until well mixed. This combo creates a rich sauce that will enhance the beef. - Slow cooking times and methods: Cover the slow cooker and set it to cook on low for 8 hours or high for 4 hours. The key is to cook it until the beef is tender and easy to shred. The slow cooking allows all the flavors to meld beautifully. - Shredding the beef: When the cooking time is up, use two forks to shred the beef right in the slow cooker. Mix the shredded beef into the sauce. This step makes every bite full of flavor and ensures the beef is coated in that delicious ragu. To make your beef ragu even tastier, consider adding fresh herbs like thyme or rosemary. These herbs pair well with the beef and add depth. You can also use parsley for a bright touch. For the beef, the best cut is beef chuck roast. It becomes tender and juicy when slow-cooked. Other good choices include brisket or short ribs for richer flavor. Browning the meat is a must. This step adds a rich flavor and color to your dish. Sear the beef in olive oil until it is brown on all sides. The cooking time may change based on your slow cooker model. If you have a newer model, it might cook faster. Adjust the time to ensure the beef becomes tender. For pasta, I recommend tagliatelle or pappardelle. These noodles hold the sauce well and offer a great texture. If you want something different, try serving the ragu over creamy polenta. The soft polenta soaks up the sauce and makes a hearty meal. Don't forget to top your dish with fresh basil and grated Parmesan cheese for extra flavor. Pro Tips Searing the Beef: Always sear the beef chunks before adding them to the slow cooker. This step enhances the flavor and creates a richer sauce. <strong:Vegetable Variations: Feel free to add other vegetables like bell peppers or mushrooms for added flavor and nutrition. <strong:Make Ahead: This ragu can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. <strong:Serving Suggestions: Try serving the ragu over different types of pasta or even on crusty bread for a delicious twist! {{image_2}} You can switch up the meat in beef ragu. Try using beef brisket or short ribs. These cuts can add a rich flavor. If you're looking for a vegetarian option, use mushrooms. You can also try lentils for a hearty texture. Adding red wine or balsamic vinegar can boost the flavor. Both add depth to the sauce. You can also add mushrooms or bell peppers for more taste. They bring earthiness and sweetness to the ragu. For gluten-free pasta, use rice or corn pasta. They pair well with beef ragu. If you need low-sodium options, use low-sodium beef broth. You can also skip extra salt when cooking. To store leftovers, let the beef ragu cool first. Place it in an airtight container. Make sure to use it within three to four days. Proper cooling helps prevent bacteria growth. You can also divide it into smaller portions for easy meals later. To freeze beef ragu, use a freezer-safe container. Leave some space at the top for expansion. It will stay fresh for up to three months. For thawing, move it to the fridge overnight. You can also use the microwave for quick thawing. When reheating, warm it on low heat on the stove. Stir often to avoid burning. For best freshness, store the ragu in the fridge right after cooling. Watch for changes in color or smell. If it looks dull or gives off a sour odor, it’s time to toss it. Always check for mold before using leftovers. Keeping an eye on these signs helps ensure your dish stays safe and tasty. The best beef for slow cooker ragu is beef chuck roast. This cut has fat and collagen. These make the beef tender and juicy after cooking. The long cooking time helps break down the tough fibers. You can also use brisket or short ribs, but chuck roast works best. Yes, you can make slow cooker beef ragu ahead of time. Cook it fully and let it cool. Then, store it in the fridge for up to three days. You can also freeze it for up to three months. Just reheat it on low heat until warm. To thicken the ragu sauce, you have a few options. You can let it cook longer with the lid off. This helps reduce the liquid. Another method is to mix a tablespoon of cornstarch with water, then stir it in. Finally, shredding the meat into smaller pieces will also help thicken the sauce. Yes, you can substitute fresh herbs for dried ones. Use three times more fresh herbs than dried. For example, if the recipe calls for one teaspoon of dried oregano, use three teaspoons of fresh oregano. Fresh herbs will give your ragu a bright flavor. Yes, you can make a vegetarian version of beef ragu. Use mushrooms or lentils as a meat substitute. Mushrooms give a meaty texture, while lentils add protein. Use vegetable broth instead of beef broth. Keep the other ingredients the same for a rich flavor. In this article, we explored how to make slow cooker beef ragu. We covered key ingredients, from beef chuck roast to garnishes. I shared step-by-step instructions for cooking and tips to enhance flavor. Variations offer options for different diets or tastes. Finally, I explained how to store leftovers safely. With these details, you can create a delicious meal. Enjoy the process and the tasty results!$

Savory Slow Cooker Beef Ragu

A rich and hearty beef ragu slow-cooked to perfection, perfect for serving over pasta or polenta.

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Main Course

Cuisine Italian

Servings 6

Ingredients

2 pounds beef chuck roast, cut into large chunks
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium carrot, diced
1 stalk celery, diced
28 ounces crushed tomatoes
2 tablespoons tomato paste
1 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
to taste salt and pepper
for garnish fresh basil leaves
for serving grated Parmesan cheese

Instructions

In a large skillet over medium-high heat, add olive oil. Once hot, sear the beef chunks on all sides until browned (about 4-5 minutes). Transfer the beef to the slow cooker.
In the same skillet, add chopped onion, carrot, celery, and minced garlic. Sauté for about 3-4 minutes until softened.
Add the sautéed vegetables to the slow cooker with the beef. Then add the crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Stir everything to combine.
Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and shreds easily with a fork.
Once cooked, use two forks to shred the beef in the slow cooker, mixing it into the sauce.
Serve the ragu over your choice of pasta or polenta. Top with fresh basil leaves and grated Parmesan cheese.

Notes

Serve with fresh basil and grated Parmesan cheese for added flavor.

Keyword beef, pasta, ragu, slow cooker