If your Sundays are anything like mine, you want a cozy dinner that makes itself while you catch up on laundry, finally sit down with that book you’ve been “meaning to read,” or simply wrangle the chaos of kids, errands, and prep for the week ahead. Enter: Sunday Slow Cooker Beef Ragu—a meal that practically hugs your house with rich, slow-simmered aromas while you do anything but stand at the stove.
This dish is the comfort food equivalent of a deep exhale. The kind of meal that makes your family wander into the kitchen asking, “What smells so good?” And the best part? It’s as effortless as it is impressive—because your slow cooker does all the heavy lifting.
Table of Contents
Why You’ll Love This Sunday Slow Cooker Beef Ragu
- Set-it-and-forget-it simplicity
- Rich, bold flavor with minimal effort
- Perfect for batch cooking and leftovers
- A hit with picky eaters and foodies alike
This isn’t just dinner; it’s a stress-free win on your busiest day.
Ingredients You’ll Need
- 2.5 – 3 lbs boneless beef chuck roast, trimmed and cubed
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4-6 cloves garlic, minced
- 1/4 cup tomato paste
- 1 cup dry red wine (like Merlot or Chianti)
- 1 (28 oz) can crushed San Marzano tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup low-sodium beef broth
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp crushed dried rosemary (or 1 fresh sprig)
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- Optional: pinch of red pepper flakes
- To serve: cooked pasta (pappardelle or rigatoni), fresh Parmesan, chopped basil or parsley
How To Make Sunday Slow Cooker Beef Ragu
Ready to turn your kitchen into a haven of savory comfort? This part is where the magic begins—and don’t worry, I’ve broken it down so even on your busiest Sunday, you’ll breeze through with confidence.
1. Prep the Beef
Pat beef dry and season with half the salt and pepper. This little step packs big flavor. Think of it as setting the stage for all that rich, slow-cooked goodness to come.
2. Sear for Flavor
Heat up a skillet or Dutch oven with olive oil, then brown the beef in batches. Let each piece get that beautiful caramelized crust—it’s where the deep, meaty flavor starts. Don’t rush it!
3. Sauté the Aromatics
Into the same pan go your chopped onion, carrot, and celery—aka the holy trinity of flavor, also known as soffritto. Sauté until everything’s soft and fragrant, then stir in the garlic and a pinch of red pepper flakes for a little personality.
4. Build the Flavor Base
Stir in the tomato paste and cook it out for a couple minutes. This step deepens its flavor and gives your ragu a richer color and taste.
5. Deglaze with Wine
Time for the wine! Pour it in and scrape the bottom of the pan to get all those flavor-packed brown bits. Let it simmer and reduce so you’re left with the essence of the wine—fruity, earthy, bold.
6. Into the Slow Cooker
Transfer everything from the skillet into your slow cooker. Nestle in the seared beef cubes like they’re getting tucked in for a long, cozy nap.
7. Add Sauce Ingredients
Layer in the crushed tomatoes, diced tomatoes, beef broth, herbs, and the rest of the salt and pepper. Give it a gentle stir to marry the ingredients.
8. Slow Cook the Magic
Pop the lid on and cook on LOW for 6-8 hours (ideal for a lazy Sunday) or HIGH for 3-4 hours (for those who like to procrastinate dinner prep until 2 p.m.).
9. Shred and Return
Once the beef is fall-apart tender, pull it out and shred it with two forks. Discard any unwanted fat and return the shredded beef to the sauce. Remove bay leaves and the rosemary sprig if used.
10. Finish and Serve
Taste, tweak the seasoning if needed, and adjust the sauce’s consistency. If it’s too thick, a splash of broth or pasta water works wonders. If it’s thin, let it cook uncovered a bit longer to reduce.
Let it rest if you can resist diving in immediately—just 15-30 minutes will elevate those flavors even more. Then spoon it over your favorite pasta, top with Parmesan and herbs, and prepare to impress.
Cooking Tips
- No wine? Sub with extra broth and a splash of balsamic vinegar.
- Want it spicy? Go bold with red pepper flakes.
- Make ahead: This ragu is even better the next day.
Fun fact: I once served this at a Sunday dinner for my in-laws, and for the first time in years, everyone agreed on something. It was this ragu.
FAQs About Sunday Slow Cooker Beef Ragu
Can I make this Sunday Slow Cooker Beef Ragu ahead of time?
Absolutely! It tastes even better after sitting overnight in the fridge.
What kind of pasta goes best with this ragu?
Pappardelle or rigatoni hold up beautifully to the hearty sauce.
Can I freeze leftovers?
Yes! Cool completely and store in airtight containers for up to 3 months.
Make This Sunday Slow Cooker Beef Ragu Your New Tradition
This Sunday Slow Cooker Beef Ragu is more than just a meal—it’s the kind of recipe that turns a busy day into a delicious one. Whether you’re feeding a crowd or meal prepping for the week, it delivers big on comfort without demanding your time. So go ahead, let your slow cooker do the heavy lifting while you take a well-deserved Sunday breather.
More Cozy Dishes to Try Next
Keep the comfort food vibes going with these reader-favorite slow cooker meals and hearty recipes. Perfect for your weekly meal plan or your next family gathering:
- Craving more tender beef dishes? Try this bold and flavorful Slow Cooker Korean Beef that pairs beautifully with rice or noodles.
- For a creamy, cozy casserole with a Mexican twist, you’ll love this cheesy and comforting Slow Cooker Taco Casserole.
- If this ragu inspired a love for Italian-style dinners, don’t miss the baked goodness of Crock-Pot Baked Ziti.
- Want a protein-packed dinner with a little Southern flair? Check out these savory Garlic Butter Beef Bites and Potatoes for your next slow cooker hit.
There’s something comforting waiting for everyone—just one click away.
Print
Sunday Slow Cooker Beef Ragu
- Total Time: 8 hours 20 minutes
- Yield: 6–8 servings 1x
Description
This Sunday Slow Cooker Beef Ragu is the ultimate cozy dinner. Tender beef, rich tomato sauce, and classic Italian herbs come together effortlessly in your slow cooker. Serve it over wide pasta noodles with plenty of Parmesan for a comfort-filled Sunday meal everyone will love.
Ingredients
2.5 – 3 lbs boneless beef chuck roast, trimmed and cubed
2 tbsp olive oil
1 large yellow onion, finely chopped
2 large carrots, peeled and finely chopped
2 celery stalks, finely chopped
4–6 cloves garlic, minced
1/4 cup tomato paste
1 cup dry red wine (Merlot, Chianti, or Cabernet)
1 (28 oz) can crushed San Marzano tomatoes
1 (14.5 oz) can diced tomatoes, undrained
1 cup low-sodium beef broth
2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp crushed dried rosemary (or 1 sprig fresh)
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
Optional: pinch of red pepper flakes
To serve: cooked pasta (pappardelle or rigatoni), grated Parmesan, chopped fresh basil or parsley
Instructions
Pat beef dry and season with 1/2 tsp salt and 1/4 tsp pepper.
Sear beef in batches in hot olive oil until browned. Set aside.
In the same pan, sauté onion, carrots, and celery for 8-10 minutes. Add garlic and red pepper flakes; cook 1-2 minutes more.
Stir in tomato paste and cook for 2-3 minutes.
Deglaze pan with red wine, scraping up browned bits. Simmer until reduced by half.
Transfer vegetable mixture to slow cooker. Add seared beef on top.
Add crushed and diced tomatoes, broth, herbs, and remaining salt and pepper.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Shred beef with two forks and return to sauce. Remove bay leaves and rosemary sprig.
Adjust consistency and seasonings as needed. Rest 15–30 minutes before serving over pasta with Parmesan and herbs.
Notes
No wine? Substitute with more broth + 1 tbsp balsamic vinegar.
This dish is even better the next day—perfect for meal prep.
To thicken, cook uncovered on HIGH for 20–30 minutes.
To loosen, stir in more broth or hot pasta water.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/6 recipe
- Calories: 465 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 115 mg