Sunday Dinner Slow Cooker Beef Ragu

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Rich, hearty, and soul-warming, this Sunday Dinner Slow Cooker Beef Ragu is the comfort food your family craves when the weekend winds down. Imagine fork-tender beef simmered all day in a garlicky tomato sauce with sweet cherry tomatoes, red wine, and Italian herbs, then served over creamy polenta or fresh pasta. It’s rustic yet elegant, casual yet impressive – everything you want in a cozy Sunday supper.

What makes this beef ragu truly special is the slow cooker. It does all the heavy lifting while you relax or spend time with family. The long, gentle cook transforms a humble chuck roast into melt-in-your-mouth shreds bathed in a rich sauce that tastes like it simmered in a Tuscan kitchen.

Why You’ll Love This Sunday Dinner Slow Cooker Beef Ragu

• It’s a set-it-and-forget-it slow cooker meal that requires minimal prep.
• The beef becomes incredibly tender and flavorful from slow braising.
• The ragu sauce is thick, rich, and deeply savory.
• It pairs beautifully with pasta, creamy polenta, or even mashed potatoes.
• Perfect for meal prep or feeding a crowd.

What Cut of Beef Works Best for Ragu?

Boneless beef chuck roast is the best choice for this recipe. It has enough marbling to become juicy and tender after slow cooking, and it shreds effortlessly into the sauce. Avoid leaner cuts like sirloin or round, which may become dry.

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Ingredients

• Boneless beef chuck roast – The ideal cut for shredding after slow cooking.
• Yellow onion – Adds sweetness and depth to the sauce.
• Garlic cloves – For that essential savory flavor.
• Carrots – Add natural sweetness and texture.
• Celery stalk – A traditional soffritto ingredient that boosts flavor.
• Cherry tomatoes – Burst in the sauce and add fresh tomato flavor.
• Crushed tomatoes – Provide the rich base for the ragu.
• Tomato paste – Adds deep umami and thickens the sauce.
• Beef broth – Enhances the meaty flavor of the dish.
• Dry red wine – Balances the richness with acidity.
• Olive oil – Used for browning the beef and sautéing aromatics.
• Bay leaves – Add subtle herbal depth.
• Italian seasoning – Blends herbs like oregano, thyme, and rosemary.
• Salt and black pepper – Essential for seasoning.
• Parmesan cheese – For garnishing with a savory finish.
• Fresh parsley – Adds a burst of color and freshness when serving.
• Polenta or pasta – The base to serve your ragu over.

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How To Make the Sunday Dinner Slow Cooker Beef Ragu

Step 1: Sear the Beef

Heat olive oil in a large skillet over medium-high heat. Season the beef chuck roast generously with salt and pepper, then sear it on all sides until browned. Transfer to your slow cooker.

Step 2: Build the Flavor Base

In the same skillet, add a bit more olive oil if needed, then sauté the onions, carrots, and celery until softened (about 5 minutes). Stir in garlic and tomato paste; cook for another minute.

Step 3: Add to Slow Cooker

Transfer the sautéed vegetables to the slow cooker. Add cherry tomatoes, crushed tomatoes, red wine, beef broth, bay leaves, and Italian seasoning. Stir gently to combine.

Step 4: Cook Low and Slow

Cover and cook on LOW for 8 to 10 hours (or HIGH for 5 to 6 hours), until the beef is tender and easily shreds with a fork.

Step 5: Shred and Thicken

Remove bay leaves. Shred the beef directly in the slow cooker using two forks, then stir to mix the meat with the sauce. Let it cook uncovered for another 15–20 minutes to thicken slightly.

Step 6: Serve and Garnish

Serve the ragu over creamy polenta or pasta. Top with grated Parmesan and chopped fresh parsley.

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How to Serve Sunday Dinner Slow Cooker Beef Ragu

This recipe yields 6 servings, making it perfect for family dinner or hosting friends. Serve it over a generous bed of buttery polenta, pappardelle, rigatoni, or even mashed potatoes. Don’t forget a side of crusty bread to soak up every drop of sauce.

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How to Store Sunday Dinner Slow Cooker Beef Ragu

Let the ragu cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. To reheat, warm gently on the stovetop or microwave until hot, adding a splash of broth or water if needed to loosen the sauce.

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Frequently Asked Questions

1. Can I make this ahead of time?
Yes! This dish actually gets better as it sits. Make it a day ahead, refrigerate, and gently reheat when ready to serve.

2. What wine should I use?
Choose a dry red wine like Cabernet Sauvignon or Merlot. Avoid sweet wines as they may overpower the dish.

3. Can I skip the wine?
Yes, you can replace it with more beef broth, though the depth of flavor from wine is recommended.

4. What can I use instead of chuck roast?
Brisket or beef short ribs work well, but chuck roast is the most budget-friendly and traditional choice.

5. What’s the best way to serve leftovers?
Try ragu-stuffed baked potatoes, ragu grilled cheese sandwiches, or mix with pasta and bake it as a casserole.

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Want More Dinner Ideas with Hearty Flavor?

If this Slow Cooker Beef Ragu hit the spot, here are some other comforting dishes you’ll love:

• Creamy Chicken and Mushroom Bake
• French Onion Short Rib Soup
• Old-Fashioned Beef Stew
• Cheesesteak Tortellini in Rich Provolone Sauce
• Slow Braised Beef Roast with Cranberry Balsamic Glaze

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