Sunday Slow Cooker Beef Ragu
If you’re seeking a soul-warming dish that fills your home with delightful aromas, this Sunday Slow Cooker Beef Ragu Recipe is perfect for you. Effortlessly prepared in a slow cooker, this hearty ragu combines tender beef with a rich tomato sauce, making it ideal for cozy family dinners or busy weeknights. Simply toss in the ingredients and let the flavors meld beautifully while you go about your day. Whether you’re hosting friends or treating yourself, this comforting ragu over pasta is sure to impress everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Total Time: 0 hours
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
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 dry apple vinegar
- 1 can crushed San Marzano tomatoes (28 ounces)
- 1 can diced tomatoes (14.5 ounces)
- 1 cup beef broth
- Bay leaves
- Dried herbs
Instructions
- Season the beef cubes with salt and pepper.
- Sear the beef in olive oil until browned, then set aside.
- Sauté onions, carrots, and celery until softened; add garlic and cook briefly.
- Stir in tomato paste; deglaze with apple vinegar.
- Transfer everything into a slow cooker with crushed tomatoes, diced tomatoes, broth, bay leaves, and herbs.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
- Shred the beef and mix back into the sauce; let rest before serving over pasta.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 510mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg