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Slow Cooker Hearty Beef Ragu

Close-up of tender shredded beef ragu generously coating wide pappardelle pasta in a white bowl.
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A simple, slow-cooked Italian beef ragu recipe that yields tender, shreddable beef in a rich sauce, perfect served over pasta or creamy polenta.

Ingredients

Scale
  • 2 lbs beef chuck roast, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf

Instructions

  1. Season the beef pieces lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef on all sides in batches. Remove the browned beef and set it aside.
  3. Add the onion, carrots, and celery to the skillet. Cook until softened, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the beef to the slow cooker. Add the crushed tomatoes, tomato sauce, beef broth, red wine (if using), oregano, basil, salt, pepper, and bay leaf to the slow cooker. Stir everything to combine.
  6. Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is very tender.
  7. Remove the bay leaf. Shred the beef directly in the slow cooker using two forks. Stir the shredded beef back into the sauce.
  8. Serve hot over your choice of pappardelle pasta or creamy polenta.

Notes

  • For a thicker sauce, remove the lid for the last 30 minutes of cooking on the high setting.
  • You can substitute the red wine with an equal amount of extra beef broth.
  • This ragu freezes well for future meals.

Nutrition

Find it online: https://spoonfulsnap.com/slow-cooker-beef-ragu-over-polenta/