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Sunday Dinner Slow Cooker Beef Ragu

Sunday Dinner Slow Cooker Beef Ragu for Cozy Family Nights

This Sunday Dinner Slow Cooker Beef Ragu offers deep, satisfying flavors perfect for family nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 pounds Beef Chuck Roast The perfect cut for slow cooking; its marbled fat ensures tenderness and rich flavor.
  • 1 medium Yellow Onion Adds a sweet, savory foundation to the sauce.
  • 4 cloves Garlic Essential for that mouthwatering, aromatic depth.
  • 1 medium Carrot Gives a subtle sweetness that balances the acidity of the tomatoes.
  • 28 ounces Crushed Tomatoes Forms the hearty and rich base of your ragu.
  • 2 tablespoons Tomato Paste Enhances the tomato flavor and thickens your sauce beautifully.
  • 1 cup Red Wine Introduces complexity; a dry red wine works best.
  • 1 cup Beef Broth Adds moisture and amplifies the meaty flavor of the dish.
  • 2 leaves Bay Leaf Contributes subtle herbal notes to the ragu.
  • 1 tablespoon Italian Seasoning A mix of dried herbs delivering classic Italian flavor.
  • 1 teaspoon Salt Essential for balancing and enhancing all the flavors.
  • ½ teaspoon Pepper Essential for balancing and enhancing all the flavors.
For the Pasta & Toppings
  • 12 ounces Pappardelle Pasta Wide noodles perfect for holding all that delicious ragu.
  • ½ cup Grated Parmesan Cheese Adds a rich, salty finish that elevates the dish.
  • 2 tablespoons Fresh Parsley A sprinkle for color and a fresh, bright contrast to the rich flavors.

Equipment

  • Skillet
  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Generously season the beef chuck roast with salt and pepper, and set aside for about 15 minutes.
  2. Heat a large skillet over medium-high heat and sear the beef roast for 3-4 minutes on each side until browned.
  3. In the slow cooker, add the chopped onion, minced garlic, and diced carrot, stirring gently.
  4. Pour in the crushed tomatoes, tomato paste, and red wine, followed by the beef broth. Add bay leaf and Italian seasoning.
  5. Carefully place the seared beef into the slow cooker, ensuring it’s coated with the sauce.
  6. Set the slow cooker to low heat for 8 hours, or high for about 4-5 hours.
  7. Once tender, remove the beef and shred it with two forks, then return to the sauce.
  8. Bring a large pot of salted water to a boil, add pappardelle, and cook according to package instructions.
  9. Plate the cooked pappardelle, ladle the beef ragu over the top, and garnish with Parmesan and parsley.

Nutrition

Serving: 1servingCalories: 560kcalCarbohydrates: 62gProtein: 45gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 900mgFiber: 4gSugar: 8gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

This recipe yields a hearty dish perfect for family gatherings. Leftovers taste even better the next day.

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