This Savory Crockpot Italian Beef Ragu features tender beef simmered in a rich tomato and herb sauce. Perfect for a hearty meal, it’s an easy, hands-off recipe that brings authentic Italian flavors to your table with minimal effort.
Why You’ll Love This Recipe
This crockpot Italian beef ragu is a savory, melt-in-your-mouth delight that captures the essence of Italian comfort food with ease. The slow cooker transforms tough beef into tender perfection, infused with a robust tomato sauce, aromatic herbs, and a hint of red wine for depth. Ideal for busy schedules or family dinners, it requires minimal prep while filling your home with irresistible aromas. Serve it over pasta, polenta, or mashed potatoes, and enjoy its versatility and rich flavor—perfect for meal prep or impressing guests with a hearty, authentic taste that gets better with time.
Recipe Tips and Tricks
- Choose Chuck Roast: Opt for chuck roast or stew meat for the tenderest, juiciest results.
- Sear for Depth: Browning the beef adds a rich, caramelized flavor to the ragu.
- Deglaze the Pan: Use red wine to scrape up browned bits for a flavor-packed sauce.
- Cut Veggies Evenly: Chop onions and carrots into uniform pieces for consistent cooking.
- Skim Fat: Remove excess fat from the surface after cooking for a cleaner taste.
- Adjust Thickness: Add a cornstarch slurry near the end if you prefer a thicker sauce.
- Low and Slow: Cook on low to develop deep flavors without toughening the beef.
- Fresh Herbs: Stir in fresh basil or parsley at the end for a bright, fresh finish.
Savory Crockpot Italian Beef Ragu
Savory Italian beef ragu, slow-cooked and tender, perfect for pasta or hearty meals.
Ingredients
- 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
- ½ cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 large yellow onion, diced
- 1 tbsp Italian seasoning
- 1 tbsp olive oil
- 1 tsp black pepper
- 1 tsp salt
- 2 medium carrots, peeled and sliced
- 2 tbsp tomato paste
- 4 cloves garlic, minced
Instructions
- Prep the Beef: Pat beef cubes dry with paper towels and season with salt and pepper for a flavorful base.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear beef cubes for 3-4 minutes per side until browned. Transfer to the slow cooker.
- Deglaze the Pan: Pour red wine into the skillet, scraping up browned bits. Pour this into the slow cooker.
- Add Vegetables: Place diced onion, sliced carrots, and minced garlic in the slow cooker, arranging evenly.
- Mix the Base: Stir tomato paste into the crushed tomatoes until smooth, then pour over the beef and veggies.
- Season with Herbs: Sprinkle Italian seasoning over the ingredients for a classic, aromatic flavor.
- Cook Low and Slow: Cover and cook on low for 8-10 hours, until beef is tender and flavors meld.
- Skim and Thicken: Remove beef to a plate. Skim excess fat from the sauce. For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water, stir in, and cook on high for 15 minutes.
- Combine and Rest: Return beef to the slow cooker, stirring to coat with sauce. Let rest for 10 minutes.
- Serve and Enjoy: Ladle over pasta, polenta, or mashed potatoes, and garnish with fresh herbs for a hearty meal!
Notes
- Use a dry red wine for authentic flavor; substitute with broth if preferred.
- Sear beef in batches to avoid overcrowding for the best browning.
- Cut vegetables uniformly for even cooking.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 384Total Fat 24gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 13gCholesterol 118mgSodium 410mgCarbohydrates 5gFiber 1gSugar 2gProtein 36g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast (2.5 lbs): A marbled cut that becomes fork-tender; cut into 1.5-inch cubes.
- Red Wine (½ cup): A dry red like Chianti or Cabernet adds depth; substitute with broth if needed.
- Crushed Tomatoes (28 oz can): Provides a rich, tangy base; use high-quality canned tomatoes.
- Yellow Onion (1 large): Adds savory sweetness; dice finely for even flavor distribution.
- Carrots (2 medium): Bring sweetness and texture; peel and slice into thin rounds.
- Garlic (4 cloves): Fresh minced garlic adds aromatic warmth to the sauce.
- Tomato Paste (2 tbsp): Enhances umami depth; stir in for a concentrated flavor boost.
- Italian Seasoning (1 tbsp): A blend of oregano, basil, and thyme for authentic flavor.
- Olive Oil (1 tbsp): Used for searing, adding richness and aiding browning.
- Salt and Pepper (1 tsp each): Seasons the beef; adjust to taste after cooking.
Variations and Substitutions
- Meat Swap: Use beef brisket or short ribs for a different texture; adjust cooking time.
- Wine Alternatives: Substitute red wine with beef broth or grape juice for a non-alcoholic version.
- Vegetable Options: Add celery, mushrooms, or bell peppers for extra variety and nutrition.
- Tomato Swap: Use diced tomatoes with juice or passata for a different texture.
- Herb Variations: Replace Italian seasoning with fresh rosemary or oregano for a twist.
- Spicy Kick: Add a pinch of red pepper flakes or chili powder for subtle heat.
- Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Low-Carb: Omit carrots and add extra onions or mushrooms to reduce carbs.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding broth to maintain consistency.
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