Sunday Slow Cooker Beef Ragu Recipe

If you’re looking for a comforting dish that warms the heart and fills the belly, then this Sunday Slow Cooker Beef Ragu Recipe is just what you need. There’s something magical about the aroma of rich, savory ragu simmering away while you go about your day. This recipe is a family favorite in my home, perfect for lazy Sundays or any busy weeknight when you want to come home to a delicious meal without the fuss. The best part? It’s all done in one pot, letting you enjoy more time with your loved ones.

Why You’ll Love This Recipe

• Effortless Preparation: Just toss everything into the slow cooker and let it do its magic. No standing over the stove!
• Family-Friendly Meal: With its rich flavors and tender beef, everyone will be asking for seconds (or thirds!).
• Make-Ahead Convenience: Prep it in the morning, and come dinnertime, you’ll have a hearty meal waiting for you.
• Endless Flavor: Each ingredient adds depth; that slow-cooked flavor is truly unbeatable.
• Versatile Serving Options: Pair it with your favorite pasta or serve it over creamy polenta for something different.

Ingredients You’ll Need

Creating this scrumptious ragu is easy with these simple, wholesome ingredients. You probably have most of them on hand already, making this recipe perfect for any day of the week.

For the Beef

• 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes

For the Sauce

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 2 large carrots, peeled and finely chopped (about 1 cup)
• 2 celery stalks, finely chopped (about 1 cup)
• 4-6 cloves garlic, minced
• 1/4 cup (60ml) tomato paste
• 1 cup (240ml) dry apple vinegar
• 1 (28-ounce / 794g) can crushed San Marzano tomatoes
• 1 (14.5-ounce / 411g) can diced tomatoes, undrained
• 1 cup (240ml) beef broth(low sodium preferred)
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
• 1 teaspoon kosher salt(or to taste)
• 1/2 teaspoon black pepper(or to taste)
• Optional: Pinch of red pepper flakes for a hint of spice

For Serving

• Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent)
• Fresh Parmesan cheese (grated or shaved)
• Fresh basil or parsley (chopped)

Variations

This Sunday Slow Cooker Beef Ragu Recipe is wonderfully flexible! Here are some tasty variations to try:

• Swap the protein: Use chicken thighs instead of beef for a lighter version that still delivers great flavor.
• Add vegetables: Toss in some mushrooms or bell peppers for extra nutrition and texture.
• Make it spicy: Add more red pepper flakes or even diced jalapeños if you’re craving heat!
• Try different herbs: Experiment with fresh herbs like thyme or sage to give it your unique twist.

How to Make Sunday Slow Cooker Beef Ragu Recipe

Step 1: Prepare the Beef

Pat the beef chuck cubes dry with paper towels. Season generously with about 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. This initial seasoning is crucial for building layers of flavor throughout your ragu.

Step 2: Sear the Beef

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add half of the seasoned beef cubes in a single layer and sear them until deeply browned on all sides, about 2-3 minutes per side. This browning process enhances flavor through the Maillard reaction, creating that rich base we love.

Step 3: Sauté Your Vegetables

Reduce heat to medium and add chopped onions, carrots, and celery (the soffritto). If there isn’t enough fat left in the pan, drizzle in another teaspoon of olive oil. Sauté for about 8-10 minutes until softened—this brings out their sweetness! Add minced garlic and optional red pepper flakes; cook until fragrant.

Step 4: Stir in Tomato Paste

Add tomato paste to the skillet and stir constantly for about 2-3 minutes. This deepens its flavor and removes any raw taste, giving your sauce a beautiful complexity.

Step 5: Deglaze with Apple Vinegar

Pour in dry apple vinegar to deglaze your pan, scraping up those flavorful browned bits stuck at the bottom with a wooden spoon. Let it simmer until reduced by half—this step concentrates those fruity notes while cooking off any harshness from the vinegar.

Step 6: Combine Ingredients in Slow Cooker

Transfer your sautéed vegetable mixture into your slow cooker insert. Layer on top the seared beef cubes along with crushed tomatoes, diced tomatoes with their juice, and beef broth. Don’t forget to toss in bay leaves and dried herbs!

Step 7: Slow Cook Until Tender

Cover your slow cooker and set it on LOW for 6-8 hours or HIGH for 3-4 hours. The longer cooking time allows flavors to meld beautifully while making sure that beef becomes incredibly tender—perfectly shreddable!

Step 8: Shred & Serve

Once cooked, carefully remove beef chunks from the slow cooker onto a cutting board. Use two forks to shred—it should fall apart easily! Discard any large pieces of fat or gristle before returning shredded beef back into sauce.

Step 9: Final Touches

Taste your ragu; adjust seasoning as needed! If it’s too thick, stir in some more beef broth or hot pasta water until you reach desired consistency.

Step 10: Let It Rest

For maximum flavor infusion, turn off your slow cooker and cover it; let it rest for at least 15-30 minutes before serving!

Now grab that delicious ragu and generously spoon it over your favorite pasta! A sprinkle of freshly grated Parmesan cheese and chopped herbs will take this dish over-the-top delightful! Enjoy every comforting bite!

Pro Tips for Making Sunday Slow Cooker Beef Ragu Recipe

Making a delicious beef ragu takes a few extra steps, but the results are so worth it! Here are some tips to ensure your dish turns out perfect every time.

• Choose the Right Cut of Beef: Opt for a chuck roast, as its marbling breaks down beautifully during slow cooking, resulting in tender, flavorful meat.

• Sear the Meat: Don’t skip the browning step! Searing the beef enhances the flavor through the Maillard reaction, adding depth to your ragu that simmering alone can’t achieve.

• Let it Rest: After cooking, allow your ragu to rest for 15-30 minutes before serving. This resting period helps the flavors meld and improves overall taste.

• Adjust Consistency: If your sauce is too thick or thin after cooking, you can easily adjust it. Add a splash of broth or hot pasta water if it’s too thick, or let it cook uncovered on HIGH for a bit longer if it’s too thin.

• Make It Ahead: This ragu tastes even better the next day! Consider making it a day in advance and reheating it gently before serving to let those flavors deepen even further.

How to Serve Sunday Slow Cooker Beef Ragu Recipe

This hearty beef ragu is not only delicious but also versatile in how you can present and enjoy it. Here are some ideas to elevate your serving experience!

Garnishes

• Fresh Basil: Chopped fresh basil adds a bright flavor that complements the rich sauce beautifully.
• Grated Parmesan Cheese: A sprinkle of freshly grated Parmesan brings a creamy richness that enhances every bite.
• Cracked Black Pepper: A dash of freshly cracked black pepper can add an extra layer of flavor and a bit of spice.

Side Dishes

• Garlic Bread: Crispy garlic bread is perfect for soaking up all that delicious sauce. Serve warm with butter and fresh garlic sprinkled on top.
• Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette dressing offers a refreshing contrast to the rich ragu.
• Roasted Vegetables: Seasonal roasted vegetables such as zucchini, bell peppers, or asparagus add color and nutrients while harmonizing with the flavors of the dish.
• Polenta: Creamy polenta makes an excellent base for your beef ragu, adding a comforting texture that pairs wonderfully with the sauce.

With these tips and serving suggestions in mind, you’ll be ready to impress your family or guests with your scrumptious Sunday Slow Cooker Beef Ragu! Enjoy every savory bite!

Make Ahead and Storage

This Sunday Slow Cooker Beef Ragu Recipe is perfect for meal prep, making it a fantastic option for busy weeks ahead. You can easily store leftovers or make a big batch to enjoy throughout the week!

Storing Leftovers

• Allow the ragu to cool completely before storing.
• Transfer the ragu into an airtight container.
• Refrigerate for up to 3 days.

Freezing

• Portion the ragu into freezer-safe containers or resealable bags.
• Remove as much air as possible to prevent freezer burn.
• Freeze for up to 3 months. Label with the date for easy reference.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through, or use a microwave-safe dish and heat in short intervals until hot.

FAQs

Here are some common questions to help you with your Sunday Slow Cooker Beef Ragu experience!

Can I use different cuts of beef for this Sunday Slow Cooker Beef Ragu Recipe?

Yes! While beef chuck roast is ideal due to its marbling and tenderness, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly.

What pasta pairs best with this Sunday Slow Cooker Beef Ragu Recipe?

Pappardelle, tagliatelle, or rigatoni are excellent choices as they hold onto the sauce beautifully. However, feel free to use your favorite pasta!

How do I thicken my ragu if it’s too thin?

If your ragu is thinner than you’d like, cook it uncovered on HIGH for 20-30 minutes to reduce it. Alternatively, you can create a slurry of cornstarch and water to thicken it further.

Final Thoughts

I hope this Sunday Slow Cooker Beef Ragu Recipe brings warmth and comfort to your table! It’s a wonderful dish that fills your home with enticing aromas while creating lasting memories with family and friends. Enjoy making it and savor every delicious bite! Happy cooking!