Imagine coming home to a kitchen filled with the rich, irresistible aroma of tender beef slowly simmering in a luxurious tomato sauce that practically melts in your mouth. This Easy Slow Cooker Beef Ragu isn't just a meal—it's a culinary journey that transforms humble ingredients into a restaurant-worthy dish with minimal effort. Whether you're a busy professional, a home cook looking to impress, or simply craving a comforting Italian-inspired feast, this recipe is about to become your new go-to dinner sensation.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 lbs beef chuck, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes
- 1 cup red wine
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the beef by patting the chuck roast chunks dry with paper towels and generously seasoning with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks until they develop a deep golden-brown crust on all sides, which will help lock in flavor. This process should take about 3-4 minutes per side.
- Transfer the seared beef chunks to the slow cooker insert.
- In the same skillet, sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze the skillet with red wine, scraping up any browned bits from the bottom of the pan. This will help capture all the delicious flavor.
- Pour the onion, garlic, and wine mixture over the beef in the slow cooker.
- Add crushed tomatoes to the slow cooker, stirring gently to combine all ingredients.
- Cover and cook on low setting for 6 hours, or until the beef is extremely tender and can be easily shredded with a fork.
- Once cooking is complete, use two forks to gently shred the beef and mix it into the sauce.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot over pasta or polenta, garnished with fresh chopped basil leaves.
Tips
- Pat the beef dry before searing to ensure a beautiful golden-brown crust that locks in maximum flavor.
- Don't skip the searing step! This crucial technique develops deep, complex flavors that transform your ragu from good to extraordinary.
- Use a full-bodied red wine like Cabernet Sauvignon or Merlot for the most robust taste profile.
- For extra richness, consider adding a parmesan rind while slow cooking.
- Let the ragu rest for 10-15 minutes after cooking to allow flavors to fully meld together.
- This dish tastes even better the next day, so don't hesitate to make it in advance.
- For a lighter version, you can substitute beef chuck with leaner cuts like bottom round, though it might be slightly less tender.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
