I set out to create a Slow Cooker Italian Beef that harmonizes tender beef chuck roast with olive oil, garlic and onions. As red wine, crushed tomatoes, carrots and celery meld together in the slow cooker, the aroma promises a layered and authentic Italian-inspired flavor that invites further exploration.

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I’m excited to share my Slow Cooker Italian Beef Ragu recipe with you. I never thought that a dish made in a slow cooker could pack so much flavor until I tried this one.

I start with 2 lbs of beef chuck roast, cut into cubes, and season it well with salt and pepper. After browning in olive oil along with a chopped onion and minced garlic, I add in diced carrots and celery that give the ragu a satisfying texture.

A splash of dry red wine really helps bring out the depth of taste, along with a can of crushed tomatoes and a little tomato paste. I finish it with a cup of beef broth, dried oregano, basil, thyme, and a bay leaf with an optional pinch of red pepper flakes for a little kick.

Whether you use it with spaghetti or in a lasagna, I know you’ll love this impressionable slow cooker beef ragu recipe. Enjoy!

Why I Like this Recipe

I really love this recipe because the beef gets so tender after hours in the slow cooker that it almost melts in your mouth, and you can really taste all the flavors. I also like how simple it is to make even if you arent a pro in the kitchen – it makes cooking dinner less stressful. The mix of red wine, tomato paste, and crushed tomatoes gives the dish a deep, rich taste that makes every bite feel special. I appreciate how versatile it is since I can serve it with spaghetti, mix it into a lasagna, or even freeze the leftovers for another day. And finally, the vegetables like onions, garlic, carrots, and celery add a cozy homey flavor that makes me feel comforted on chilly nights.

Ingredients

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Beef chuck roast delivers hearty protein and rich flavor, tenderized slowly to perfection.
Olive oil provides healthy fats and enhances the dish’s aroma while melding flavors together.
Garlic adds an aromatic punch with a subtle heat and beneficial antioxidants boostin health.
Carrots infuse natural sweetness and earthy texture, creatin a balanced, vibrant taste profile.
Crushed tomatoes render tangy acidity, natural vitamins, and a rich red color to the sauce.
Red wine offers robust flavor, tenderizes meat, and balances acidity for a complex, beguilin taste.
Celery delivers crunch and dietary fiber, addin freshness and balance to the hearty ragu.

Ingredient Quantities

2 lbs beef chuck roast, cut into 1-2 inch cubes

Salt and pepper to taste

2 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup dry red wine

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

1 cup beef broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 bay leaf

Optional: pinch red pepper flakes for a little kick

How to Make this

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1. Season the beef chuck cubes with salt and pepper.

2. Heat the olive oil in a large skillet over medium-high heat and brown the beef in batches, then put it into your slow cooker.

3. In the same skillet, add the chopped onion, minced garlic, diced carrots, and diced celery and let them soften about 4-5 minutes.

4. Pour in the red wine to deglaze the pan, stirring up any browned bits from the bottom.

5. Stir in the tomato paste and then add the crushed tomatoes along with the beef broth into the skillet.

6. Transfer everything from the skillet into the slow cooker, mixing it with the browned beef.

7. Add the dried oregano, dried basil, dried thyme, the bay leaf and if you like a kick, a pinch of red pepper flakes.

8. Cover the slow cooker and let it cook on low for 8 hours or on high for about 6 hours until the beef is really tender.

9. Once done, remove the bay leaf and taste for salt and pepper, adjusting if needed.

10. Serve with spaghetti or use in lasagna and if you have leftovers, go ahead and freeze them for later.

Equipment Needed

1. Slow cooker – essential for cooking the beef and sauce steadily over hours
2. Large skillet – needed to brown the beef and soften the vegetables
3. Cutting board – used for chopping the onion, carrots, and celery
4. Chef’s knife – required for cutting all the vegetables and trimming the beef
5. Tongs – handy for transferring the browned beef from the skillet to the slow cooker
6. Measuring cups and spoons – necessary to measure out the wine, broth, and spices
7. Stirring spoon – used to mix the ingredients in the skillet while deglazing and combining flavors
8. Ladle – helps in transferring the liquid from the skillet into the slow cooker without spilling

FAQ

Q: How long should i cook the ragu in the slow cooker?

A: You should cook it on high for about 4-6 hours or on low for 8-10 hours until the beef gets really tender.

Q: Do i need to sear the beef before adding it to the slow cooker?

A: Searing the beef can really boost the flavor, but its totally optional if youre in a hurry.

Q: Can i use a different type of beef for this recipe?

A: Yes, you can use other cuts like beef stew meat, but keep in mind that the cooking time or tenderness might change a bit.

Q: How can i add a little extra kick to the ragu?

A: If you like it spicy, try addin a pinch of red pepper flakes when you add the tomatoes and broth.

Q: Can i make this ahead of time?

A: Yeah, you can make it ahead and store it in the fridge for up to 3 days or freeze portions if you want to save it for later.

SLOW COOKER ITALIAN BEEF RAGU Recipe Substitutions and Variations

Instead of beef chuck roast, you can use stew meat or beef brisket for a similar slow-cooked result.
If you don’t have olive oil, vegetable or canola oil works fine in a pinch.
No red wine? You can substitute with extra beef broth plus a splash of apple cider vinegar or even a bit of grape juice for that tang.
If you don’t have beef broth, chicken broth or even vegetable broth will do the trick.
Instead of crushed tomatoes, try using diced tomatoes and blend them just a little if you want a smoother texture.

Pro Tips

1. Make sure you brown the meat in small batches so it get that caramelized flavor rather than stewin it all in the juices, because overloaded pan means less browning and that really affects the final taste.
2. Once you pour in the red wine, let it simmer for a bit in the skillet to really pick up all the tasty browned bits at the bottom, its little secrets that make the sauce richer.
3. Keep an eye on the veggies when you soften them in the pan, if you throw in too many at once they can turn mushy and lose their texture which is a bummer in a slow cooker dish.
4. Don’t forget to taste and adjust the seasoning right at the end, sometimes the slow cooking can mellow out the salt and pepper so feel free to add a bit extra to keep the flavors balanced.