Hello friends, Chef André here.
There’s something deeply comforting about a pot of Slow Cooker Beef Ragu gently simmering all day, filling the house with rich aromas and anticipation. This is the kind of meal that turns an ordinary Sunday into something special slow-cooked, hearty, and made with love.
This Sunday Slow Cooker Beef Ragu is everything a comfort pasta should be: tender beef that falls apart with a fork, a tomato-rich sauce infused with garlic and herbs, and a depth of flavor that only time can create. Best of all, the slow cooker does the hard work for you, making this recipe perfect for cozy dinners, meal prep, or feeding a hungry family.
Why This Beef Ragu Is a Classic Favorite
This recipe stands out because it’s:
- Slow-cooked for deep, rich flavor
- Perfect for Sunday dinners or special occasions
- Ideal for meal prep and freezing
- Made with simple, wholesome ingredients
- Comfort food at its finest
Low effort, unforgettable results.
Ingredients You’ll Need
Beef & Base
- 2½ lbs chuck roast or beef shoulder, cut into large chunks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Aromatics
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
Sauce
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can tomato sauce
- 1 cup beef broth
Herbs & Seasoning
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon paprika
For Serving
- Cooked pasta (pappardelle, tagliatelle, or rigatoni)
- Grated Parmesan cheese
- Fresh basil or parsley
Step-by-Step Instructions
Step 1
Season beef generously with salt and pepper.
Step 2
Heat olive oil in a skillet over medium-high heat. Sear beef on all sides until browned.
Step 3
Transfer beef to the slow cooker.
Step 4
In the same skillet, sauté onion, carrots, and celery for 4–5 minutes until softened.
Step 5
Add garlic and cook 30 seconds until fragrant.
Step 6
Transfer vegetables to the slow cooker. Add crushed tomatoes, tomato sauce, beef broth, oregano, thyme, paprika, and bay leaves.
Step 7
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is very tender.
Step 8
Shred beef directly in the slow cooker. Remove bay leaves and serve over pasta.
Chef André’s Tips for the Best Beef Ragu
- Use chuck roast for best texture
- Always sear the beef first
- Let it cook low and slow
- Taste and adjust salt at the end
Time is the secret ingredient.
Easy Variations to Try
- Add mushrooms for extra umami
- Stir in cream for a richer sauce
- Use short pasta for weeknights
- Add a pinch of chili flakes
Classic, but flexible.
What to Serve with Beef Ragu
This dish pairs beautifully with:
- Wide pasta like pappardelle
- Garlic bread or focaccia
- Simple green salad
Pure Sunday comfort.
Storage and Reheating
- Store leftovers in the fridge up to 4 days
- Freeze up to 3 months
- Reheat gently on the stovetop
For safe handling of cooked beef, follow USDA Food Safety guidelines:
https://www.usda.gov/food-safety
FAQ – Slow Cooker Beef Ragu
Can I make this ahead?
Yes, it tastes even better the next day.
Does the beef get tender?
Yes, it should shred easily.
Can I use a different cut of beef?
Chuck works best, but brisket also works.
Is this freezer-friendly?
Absolutely.
Approximate Nutrition Per Serving
- Calories: ~560 kcal
- Protein: 38 g
- Fat: 26 g
- Carbohydrates: 42 g
Values vary depending on pasta and portions.
Final Words from Chef André
This Slow Cooker Beef Ragu is the kind of recipe that brings people together. Rich, comforting, and deeply satisfying, it’s perfect for slow Sundays, family dinners, or anytime you crave a truly cozy meal.
If you make it, tell me—pappardelle or rigatoni?
Chef André 👨🍳