Sunday Slow Cooker Beef Ragu (Print-Friendly Recipe)

Savory slow-cooked beef ragu in tomato-wine sauce, ideal for pasta and comfort food nights.

# Ingredients List:

→ Main Ingredients

01 - 2.5 to 3 pounds boneless beef chuck roast, trimmed and cut into 2-inch cubes
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, finely chopped (about 1.5 cups)
04 - 2 large carrots, peeled and finely chopped (about 1 cup)
05 - 2 celery stalks, finely chopped (about 1 cup)
06 - 4 to 6 garlic cloves, minced
07 - 1/4 cup tomato paste
08 - 1 cup dry red wine (such as Merlot, Cabernet Sauvignon, or Chianti)
09 - 1 can (28 ounces) crushed San Marzano tomatoes or high-quality crushed tomatoes
10 - 1 can (14.5 ounces) diced tomatoes, undrained
11 - 1 cup beef broth, preferably low sodium
12 - 2 bay leaves
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried rosemary, crushed or 1 sprig fresh rosemary
16 - 1 teaspoon kosher salt, divided
17 - 1/2 teaspoon black pepper, divided
18 - Optional: pinch of red pepper flakes

→ For Serving

19 - Cooked pasta, such as pappardelle, tagliatelle, or rigatoni
20 - Freshly grated or shaved Parmesan cheese
21 - Chopped fresh basil or parsley

# How to Make It:

01 - Pat beef cubes dry with paper towels. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to season evenly.
02 - Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 2 to 3 minutes per side. Transfer browned beef to a plate.
03 - Reduce heat to medium. Add chopped onion, carrots, and celery to the same pan. Sauté for 8 to 10 minutes until vegetables are softened and onion is translucent. Stir in minced garlic and red pepper flakes if using, and cook for 1 to 2 minutes more, ensuring garlic does not burn.
04 - Stir in tomato paste and cook for 2 to 3 minutes until it darkens slightly and its flavor deepens.
05 - Pour red wine into the pan. Scrape up any browned bits from the bottom and simmer until wine is reduced by about half, 3 to 5 minutes.
06 - Transfer sautéed vegetables to a 6-quart or larger slow cooker insert. Place seared beef cubes on top.
07 - Add crushed tomatoes, diced tomatoes with their juices, and beef broth to the slow cooker. Add bay leaves, oregano, thyme, and rosemary. Stir gently to combine.
08 - Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until beef is fork-tender and shreds easily.
09 - Carefully remove beef chunks and set on a cutting board. Shred with two forks, discarding excess fat and bay leaves. Return shredded beef to the slow cooker, stir, and adjust seasoning with remaining kosher salt and black pepper to taste. Adjust thickness by stirring in a little more broth if needed or reduce with lid off on HIGH for 20 to 30 minutes for a thicker sauce.
10 - For optimal flavor, let ragu rest covered for 15 to 30 minutes before serving. Spoon generously over cooked pasta and garnish with Parmesan and fresh herbs.

# Extra Information:

01 - Allow ragu to rest before serving to enhance flavor development and produce a richer, more cohesive sauce.

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