Description

Sunday Slow Cooker Beef Ragu is a rich, tender, and flavorful dish perfect for busy weeknights. This easy-to-make beef ragu uses slow-cooked chuck roast with fresh vegetables and herbs, resulting in a hearty meal that pairs beautifully with pasta, polenta, or mashed potatoes. Ideal for cozy family dinners or entertaining guests, this recipe delivers deep, satisfying flavors with minimal effort, thanks to the slow cooker method. Garnished with fresh basil and Parmesan, it offers a gourmet touch that’s sure to impress.

Ingredients

Scale

2 lbs (900 g) beef chuck roast, cut into chunks
1 large onion, diced
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 can (28 oz) crushed tomatoes
1 cup beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Olive oil for searing
Fresh basil and grated Parmesan cheese for garnish

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Instructions

Start by heating olive oil in a skillet over medium-high heat. Sear the beef chunks until browned on all sides, then transfer to the slow cooker.
In the same skillet, sauté onions, carrots, and celery until softened. Add garlic and cook for 1 minute.
Pour in crushed tomatoes, beef broth, and tomato paste. Stir to combine and season with thyme, rosemary, salt, and pepper.
Pour this mixture over the beef in the slow cooker. Cover and cook on low for 6-8 hours until the beef is tender and easily pulls apart.

Notes

Use quality beef, such as chuck roast, for optimal tenderness.
Cooking low and slow enhances flavor and texture.
Adjust seasoning or add chili flakes for extra heat.
Finish with fresh basil and Parmesan for an authentic touch.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 420 kcal Kcal
Sugar: 8 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 85 mg