Sunday Slow Cooker Beef Ragu

Sunday slow cooker beef ragu is my go-to when I want my whole home to smell rich and inviting for hours. It lets you enjoy a classic Italian-inspired dish without babysitting a simmering pot all day. You get fall-apart tender beef tangled in a robust tomato sauce that clings perfectly to twirled pasta. This recipe is perfect for cozy Sundays and guaranteed to impress anyone at your table.

I first made this ragu on a chilly day when friends came over for game night—everyone ended up scraping their plates clean and asking for the recipe. Now it is a requested meal for family birthdays and gatherings.

Gather Your Ingredients

• Beef chuck roast: Look for good marbling and bright red color it gives the richest flavor and shreds perfectly
• Olive oil: Use a fruity extra virgin for the best flavor base
• Yellow onion: Lends sweetness and depth opt for a fresh heavy onion with tight skin
• Carrots and celery: Classic soffritto vegetables dice small for even melting texture
• Garlic: Fresh cloves are key for real flavor mince right before cooking for best punch
• Tomato paste: Buy a thick deep red paste that is not watery it intensifies the sauce
• Dry red wine: Choose a wine you enjoy drinking Merlot Cabernet or Chianti work best
• San Marzano crushed tomatoes: The highest quality for subtle sweetness and acidity
• Diced tomatoes: Add texture use a firm brand with no metallic taste
• Low sodium beef broth: Allows control of seasoning and rich beefy background
• Bay leaves dried oregano thyme and rosemary: These herbs build savory and aromatic flavors
• Kosher salt and black pepper: For seasoning start with less and adjust as you taste
• Red pepper flakes (optional): Add a gentle kick for those who like a bit of spice
• Pasta fresh Parmesan and herbs to serve: Choose ribbons like pappardelle or hearty shapes for the sauce to cling to

How to Make It

Prepare the Beef:

Pat the cubes of beef dry carefully using paper towels making sure no moisture remains on the surface. Sprinkle half a teaspoon of kosher salt and a quarter teaspoon of black pepper over all the beef pieces. This step starts building the base flavor and ensures a flavorful crust during searing.

Sear the Beef:

Heat the olive oil in a wide heavy skillet over medium-high heat. When the oil shimmers but does not smoke arrange about half of the beef cubes in a single layer making sure they do not touch. Let them cook undisturbed for about two to three minutes not moving them so they can develop a deep brown crust on each side. Repeat with the rest of the beef cubes adding a little more oil if the pan looks dry each time. Transfer browned beef to a plate keeping all browned bits in the skillet.

Sauté Aromatics:

Lower the heat to medium. Add the onion carrot and celery right into the same skillet so they soak up all the flavorful beef drippings. Stir and cook slowly for about eight to ten minutes until onions become translucent and everything softens. If it looks dry add a teaspoon more olive oil. Add garlic and red pepper flakes if you like stir and let them cook just one to two minutes until their aroma is strong but be careful not to burn the garlic.

Build the Sauce Base:

Stir tomato paste right into the softened vegetables. Keep stirring for about two to three minutes letting the paste toast a bit and darken slightly. This gets rid of any raw tomato flavor and brings out its sweetness.

Deglaze the Pan:

Pour in the wine while the pan is still hot. Scrape all the brown sticky bits off the bottom with a wooden spoon so they mix into the sauce. Let the wine bubble and reduce its volume by about half which should take three to five minutes. This step makes sure the sauce does not taste sharp but instead has a mellow wine flavor.

Transfer to Slow Cooker:

Spoon the entire vegetable and wine mixture into your slow cooker making sure to scrape in every bit of flavor. Place the seared beef cubes on top arranging them evenly so each piece sits in some sauce.

Add Remaining Ingredients:

Add the crushed tomatoes and their juice pour in the diced tomatoes with liquid and then the beef broth. Sprinkle the bay leaves oregano thyme and rosemary over everything. Use a spoon to gently stir and combine making sure the beef is a little buried under the sauce.

Slow Cook:

Place the lid tightly on the slow cooker and cook on low setting for six to eight hours or on high for three to four hours. The beef should turn very tender and shred easily with a fork. The slow cook time works magic by breaking down connective tissue and infusing everything with flavor.

Shred the Beef:

When done carefully remove large beef pieces onto a clean cutting board. Use two forks to shred the beef into coarse pieces just by pulling them apart. If you see large unrendered fat pieces or the bay leaves pick those out and discard them.

Finish the Ragu:

Return the shredded beef to the sauce in the slow cooker. Stir very well so the beef soaks up all the sauce. Taste and add extra salt and pepper to your liking. If the ragu is too thick for you stir in a splash more broth or a bit of the hot pasta water. If it is too thin remove the lid and let it cook on high for twenty to thirty minutes to reduce or mix a little cornstarch with water and stir in to thicken.

Rest (Optional):

If you have the time turn the slow cooker off leave it covered and let the ragu rest for fifteen to thirty minutes. This lets the sauce flavors meld for even more depth.

Serve:

Ladle hot beef ragu over your favorite cooked pasta. Top with lots of freshly grated Parmesan and scatter chopped basil or parsley over everything for a fresh finish.

I always look forward to the moment when I shred the beef and the aroma fills the kitchen. There is something so comforting about spooning this onto steaming pasta while friends gather at the table. My favorite ingredient is a generous handful of freshly chopped basil at the end the brightness just lifts the whole dish.

Flavor Boosters

Let leftover beef ragu cool completely before storing. Refrigerate in airtight containers for up to four days. For longer storage freeze in portions and thaw overnight for best results. When reheating add a splash of broth or hot water to loosen the sauce if needed. Ragu tastes even better the next day as the flavors deepen. I often make extra just for next week's dinners.

Serving Suggestions

Pappardelle or rigatoni catch the sauce best. Spoon leftovers over cheesy baked potatoes for a cozy twist. Try with creamy polenta or crusty bread for mopping up every bit. This dish is classy enough for company but homey enough for a movie night in. Set a bowl of parmesan and a basket of bread on the table for a family style feast.

Creative Twists

If you cannot find beef chuck try using short ribs or boneless beef stew meat. Red wine can be replaced with extra broth plus a splash of balsamic vinegar for depth. San Marzano tomatoes make a difference but use your favorite high quality canned brand if needed. For a gluten free option serve over polenta or gluten free pasta. You can swap out any fresh herbs for parsley or thyme if you run out.

There is a reason this dish became a Sunday favorite for us with almost no hands on work it delivers comfort and celebration in every bite.

Common Questions About the Recipe

→ What cut of beef works best?

Boneless beef chuck roast is ideal, as it becomes exceptionally tender when slow-cooked and offers rich flavor.

→ How can I enhance the sauce’s flavor?

Browning the beef first and deglazing with red wine deepens the sauce’s taste, while simmering with aromatic herbs adds complexity.

→ Can I make this ahead of time?

Yes, flavors deepen after resting. Store in the refrigerator and reheat gently before serving for the best result.

→ What is the best pasta to serve?

Wide noodles like pappardelle or tagliatelle pair beautifully, as they hold the rich sauce and shredded beef well.

→ Can I freeze leftovers?

Absolutely. Cool completely, store in airtight containers, and freeze for up to three months. Thaw before reheating.

→ Is wine necessary in the sauce?

While wine adds depth, you can substitute with extra beef broth if desired. The ragu will still be flavorful and rich.