Description
Indulge in the rich, comforting flavors of this Sunday Slow Cooker Beef Ragu Recipe. Perfect for cozy family dinners or gatherings with friends, this savory dish features tender beef slow-cooked in a robust tomato and herb sauce. The ease of preparation allows you to simply sear the beef and let your slow cooker do the magic, filling your home with mouthwatering aromas throughout the day. Serve it over your favorite pasta or alongside crusty bread; this versatile ragu is sure to please everyone at the table.
Ingredients
Scale
- 2.5 – 3 lbs boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 large carrots
- 2 celery stalks
- 4–6 cloves garlic
- 1/4 cup tomato paste
- 1 cup apple vinegar
- 1 can crushed tomatoes (28 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth
- Dried herbs: oregano, thyme, rosemary
- Salt and pepper
Instructions
- Pat the beef dry and season with salt and pepper.
- Sear the beef in olive oil until browned on all sides; set aside.
- Sauté onion, carrots, and celery in the same skillet until softened; add garlic and cook briefly.
- Stir in tomato paste, then deglaze with apple vinegar.
- Transfer everything to a slow cooker, adding the beef and remaining ingredients.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours until beef is tender.
- Shred the beef, return it to the ragu, adjust seasoning, and serve over pasta.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg