Sunday Slow Cooker Beef Ragu Recipe

Introduction

Sunday Slow Cooker Beef Ragu is a comforting and hearty dish that’s perfect for a leisurely weekend meal. This rich, flavorful sauce is made by slow-cooking beef until tender and infusing it with aromatic herbs and vegetables. Serve it over pasta, polenta, or even on its own for a delicious family dinner!

Ingredients List

For the Beef Ragu

• Beef chuck roast (3-4 lbs): Cut into large chunks.
• Olive oil (2 tablespoons): For browning the meat.
• Onion (1 large): Chopped.
• Carrots (2 medium): Chopped.
• Celery (2 stalks): Chopped.
• Garlic (4 cloves): Minced.
• Canned crushed tomatoes (28 oz): For the sauce base.
• Beef broth (1 cup): For added flavor and moisture.
• Red wine (1 cup): Optional, for depth of flavor.
• Bay leaves (2): For seasoning.
• Dried oregano (1 teaspoon): For flavor.
• Dried thyme (1 teaspoon): For flavor.
• Salt (1 teaspoon): To taste.
• Black pepper (½ teaspoon): To taste.
• Fresh basil (½ cup): Chopped, for garnish (optional).
• Parmesan cheese (for serving): Grated, optional.

Timing

• Preparation: 15 minutes
• Cooking: 8 hours on low or 4 hours on high
• Total: Approximately 8 hours 15 minutes

Step-by-Step Instructions

Step 1: Brown the Beef

1. In a large skillet, heat the olive oil over medium-high heat.
2. Season the beef chunks with salt and pepper.
3. Add the beef to the skillet and brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding.
4. Remove the beef from the skillet and transfer it to the slow cooker.

Step 2: Sauté the Vegetables

1. In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
2. Add the minced garlic and sauté for an additional minute until fragrant.

Step 3: Combine Ingredients in the Slow Cooker

1. Transfer the sautéed vegetables to the slow cooker with the beef.
2. Pour in the crushed tomatoes, beef broth, and red wine (if using).
3. Add the bay leaves, dried oregano, and dried thyme. Stir to combine.
4. Season with additional salt and pepper to taste.

Step 4: Slow Cook the Ragu

1. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.

Step 5: Shred the Beef

1. Once cooked, remove the beef from the slow cooker and shred it using two forks.
2. Return the shredded beef to the sauce and stir to combine. Discard the bay leaves.

Step 6: Serve

1. Serve the beef ragu over your choice of pasta, polenta, or on its own.
2. Garnish with fresh basil and grated Parmesan cheese if desired.

Nutritional Information (per serving, based on 6 servings)

Ingredient	Calories	Protein	Carbs	Fats
Sunday Slow Cooker Beef Ragu	450	35g	12g	25g

Healthier Alternatives for the Recipe

• Use leaner cuts of beef: Such as sirloin or round roast.
• Add more vegetables: Such as bell peppers or mushrooms for added nutrition.

Serving Suggestions

• Pair with crusty bread: For soaking up the delicious sauce.
• Serve with a side salad: For a complete meal.

Common Mistakes to Avoid

• Not browning the beef: Browning adds depth of flavor to the ragu.
• Overcooking the sauce: Make sure to check for doneness to avoid dry meat.

Storing Tips for the Recipe

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze in portions for up to 3 months. Thaw and reheat before serving.

Conclusion

Sunday Slow Cooker Beef Ragu is a comforting and flavorful dish that’s perfect for gatherings or a cozy family meal. With minimal effort and maximum flavor, this recipe is sure to become a favorite in your household!

FAQs

Can I use a different type of meat?

Yes! You can substitute beef with pork or chicken, but adjust the cooking time accordingly.

Is it necessary to use wine?

No, it’s optional. You can replace it with additional beef broth or water if you prefer.

Can I make this ragu in advance?

Absolutely! It tastes even better the next day as the flavors meld together.

Sunday Slow Cooker Beef Ragu Recipe

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

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Ingredients

• For the Beef Ragu
• Beef chuck roast (3-4 lbs): Cut into large chunks.
• Olive oil (2 tablespoons): For browning the meat.
• Onion (1 large): Chopped.
• Carrots (2 medium): Chopped.
• Celery (2 stalks): Chopped.
• Garlic (4 cloves): Minced.
• Canned crushed tomatoes (28 oz): For the sauce base.
• Beef broth (1 cup): For added flavor and moisture.
• Red wine (1 cup): Optional, for depth of flavor.
• Bay leaves (2): For seasoning.
• Dried oregano (1 teaspoon): For flavor.
• Dried thyme (1 teaspoon): For flavor.
• Salt (1 teaspoon): To taste.
• Black pepper (½ teaspoon): To taste.
• Fresh basil (½ cup): Chopped, for garnish (optional).
• Parmesan cheese (for serving): Grated, optional.

Instructions

Step 1: Brown the Beef

1. In a large skillet, heat the olive oil over medium-high heat.
2. Season the beef chunks with salt and pepper.
3. Add the beef to the skillet and brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding.
4. Remove the beef from the skillet and transfer it to the slow cooker.

Step 2: Sauté the Vegetables

1. In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
2. Add the minced garlic and sauté for an additional minute until fragrant.

Step 3: Combine Ingredients in the Slow Cooker

1. Transfer the sautéed vegetables to the slow cooker with the beef.
2. Pour in the crushed tomatoes, beef broth, and red wine (if using).
3. Add the bay leaves, dried oregano, and dried thyme. Stir to combine.
4. Season with additional salt and pepper to taste.

Step 4: Slow Cook the Ragu

1. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.

Step 5: Shred the Beef

1. Once cooked, remove the beef from the slow cooker and shred it using two forks.
2. Return the shredded beef to the sauce and stir to combine. Discard the bay leaves.

Step 6: Serve

1. Serve the beef ragu over your choice of pasta, polenta, or on its own.
2. Garnish with fresh basil and grated Parmesan cheese if desired.