Slow-Cooker Beef Ragu
This slow-cooker beef ragu is a rich, hearty Italian-style meat sauce made with tender beef chuck, tomatoes, and herbs—all cooked low and slow for maximum flavor with minimal effort. Perfect for pasta, polenta, or meal prep, this easy beef ragu recipe delivers classic comfort food using your slow cooker.
Ingredients
- 3 –3½ pounds beef chuck roast trimmed and cut into large chunks
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 medium carrots minced or grated
- 2 celery stalks finely diced
- 4 –5 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28 oz can crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- ½ teaspoon sugar optional
- Red pepper flakes optional
Instructions
- Pat the beef dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear beef on all sides until deeply browned. Transfer to slow cooker.
- In the same skillet, add onion, carrot, and celery. Cook 5–6 minutes until softened.
- Stir in garlic and tomato paste; cook 1 minute until fragrant.
- Add vegetable mixture to the slow cooker.
- Pour in crushed tomatoes and beef broth.
- Add bay leaves, oregano, thyme, and red pepper flakes if using. Stir gently.
- Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is fork-tender.
- Remove beef, shred with two forks, and return to sauce.
- Adjust seasoning, add sugar if needed, and remove bay leaves before serving.
Notes
- Searing the beef adds deep flavor—don’t skip it.
- Chuck roast works best; lean cuts will be dry.
- For thicker sauce, cook uncovered on HIGH for 20–30 minutes at the end.
- Flavor improves after resting or overnight refrigeration.