Description
There’s nothing like coming home to the rich, savory aroma of slow-simmered beef ragu after a full day. This comforting Italian classic is exactly what you want for Sunday dinner—easy to prep, deeply flavorful, and completely satisfying. Tender shredded beef melts into a garlicky tomato sauce that clings to your favorite pasta or polenta, making every bite feel like a hug.
Ingredients
3 pounds beef chuck roast
2 tablespoons olive oil
1 yellow onion, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 cup beef broth
1/2 cup red wine (optional)
2 bay leaves
1 teaspoon dried thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
1. Pat the chuck roast dry and season it with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add chopped onion, carrots, and garlic. Sauté for 4-5 minutes until softened and fragrant. Transfer to the slow cooker.
3. Add crushed tomatoes, tomato paste, beef broth, red wine (if using), bay leaves, and dried thyme. Stir everything together, making sure the beef is mostly submerged in the sauce.
4. Cover and cook on LOW for 8 hours or HIGH for 5 hours until the beef is fork-tender.
5. Remove bay leaves. Shred the beef in the slow cooker using two forks and stir into the sauce. Adjust seasoning with more salt and pepper if needed.
6. Serve hot over pasta, polenta, or mashed potatoes, and garnish with fresh parsley if desired.
Notes
For the best texture, shred the beef right in the slow cooker so it absorbs more sauce.
Red wine gives the ragu a deeper flavor, but you can replace it with more broth.
This ragu thickens more as it sits—perfect for leftovers the next day.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 6g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
Keywords: beef ragu, slow cooker beef, shredded beef pasta, sunday dinner, comfort food