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Sunday Slow Cooker Beef Ragu

Sunday Slow Cooker Beef Ragu Recipe
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Indulge in the warmth and rich flavors of this Sunday Slow Cooker Beef Ragu Recipe, designed to make your weekends both comforting and effortless. Perfect for family gatherings or cozy dinners at home, this dish combines tender beef chuck with a medley of sautéed vegetables and hearty tomatoes, all simmering away in your slow cooker. The result is a savory sauce that clings beautifully to your favorite pasta, elevating any meal into a special occasion without the fuss. With minimal prep time and maximum flavor, you’ll have more moments to relax while it cooks!

Ingredients

Scale
  • 2.5 – 3 lbs boneless beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 4–6 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 cup dry apple vinegar
  • 1 (28-ounce) can crushed San Marzano tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup low sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Optional: Pinch of red pepper flakes for spice

Instructions

  1. Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat and sear the beef cubes on all sides until browned. Set aside.
  3. In the same skillet, reduce heat to medium and add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes until softened, then stir in minced garlic and optional red pepper flakes.
  4. Stir in tomato paste and cook for about 2-3 minutes.
  5. Deglaze the pan with dry apple vinegar, scraping up any browned bits, and let simmer until reduced by half.
  6. Transfer the vegetable mixture to the slow cooker and layer seared beef cubes on top.
  7. Pour crushed tomatoes, diced tomatoes with juice, and beef broth over ingredients in slow cooker, then add bay leaves, oregano, thyme, and rosemary.
  8. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  9. Once done cooking, remove beef chunks, shred them, and return to slow cooker.
  10. Let the ragu rest for at least 15-30 minutes before serving, then serve hot over cooked pasta.

Nutrition

Find it online: https://easyandquickdinner.com/sunday-slow-cooker-beef-ragu-recipe/