Slow Cooker Beef Ragu (Printable)

Tender beef simmered in rich tomato sauce, served over creamy polenta—a comforting Italian favorite.

# What You Need:

→ Beef Ragu

01 - 2 lbs beef chuck roast, cut into large chunks
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 1 (28 oz) can crushed tomatoes
08 - 2 tbsp tomato paste
09 - 1 cup beef broth
10 - 1/2 cup dry red wine
11 - 2 tsp dried oregano
12 - 1 tsp dried thyme
13 - 2 bay leaves
14 - 1/2 tsp red pepper flakes (optional)
15 - Salt and freshly ground black pepper to taste
16 - 2 tbsp fresh parsley, chopped (for garnish)
17 - 1/4 cup grated Parmesan cheese (for serving)

→ Polenta

18 - 1 1/2 cups coarse cornmeal (polenta)
19 - 6 cups water or low-sodium chicken broth
20 - 2 tbsp unsalted butter
21 - 1/2 cup grated Parmesan cheese
22 - Salt to taste

# Steps:

01 - Pat beef dry and season with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown beef on all sides, about 4 to 5 minutes per batch. Transfer to slow cooker.
03 - In the same skillet, add onion, carrots, celery, and garlic. Sauté for 4 to 5 minutes until softened. Transfer to slow cooker.
04 - Add crushed tomatoes, tomato paste, beef broth, red wine, dried oregano, dried thyme, bay leaves, and red pepper flakes to the slow cooker. Stir to combine.
05 - Cover and cook on low for 8 hours or on high for 4 to 5 hours until beef is fork-tender.
06 - Remove bay leaves. Shred beef using two forks, stir well, and adjust seasoning with salt and pepper.
07 - About 30 minutes before serving, bring water or broth to a boil in a large saucepan. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes until thick and creamy.
08 - Stir in butter, Parmesan cheese, and salt to taste.
09 - Ladle creamy polenta into bowls, top with beef ragu. Garnish with chopped parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • The beef becomes so tender it dissolves on your tongue without any actual chewing required.
  • Your entire house smells like an Italian trattoria for hours, and your guests will think you've been cooking all day.
  • Everything happens in the slow cooker while you live your life, then the polenta takes 30 minutes right before serving.
02 -
  • Never skip the searing step—those browned bits are flavor that can't be replaced by cooking time alone.
  • When the polenta is cooking, it will bubble and splatter like lava, so stir with the spoon held at an angle and be patient with the low heat.
  • If your ragu seems watery after eight hours, you can cook it uncovered for another twenty minutes to reduce it, or just ladle it more carefully over the polenta.
03 -
  • Cut your beef into larger chunks, not small cubes, because bigger pieces stay intact better during slow cooking and create a more luxurious presentation.
  • If your slow cooker runs hot, start on low for the full eight hours instead of the high option, since some cookers will overcook the meat on high.

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