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Slow Cooker Beef Ragu Over Garlic Herb Mashed Potatoes

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This comforting slow cooker beef ragu simmers chuck roast with tomatoes, red wine, and herbs until melt-in-your-mouth tender, then is served over creamy garlic herb mashed potatoes. It’s an easy, hands-off dinner perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 2.5–3 pounds beef chuck roast, trimmed and cut into large chunks
  • 1 large yellow onion (or 2 small), diced
  • 2 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 4 garlic cloves, minced
  • 28 ounces canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup red wine (Merlot or Cabernet; or substitute beef broth)
  • 1 cup beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1.5 teaspoons salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Fresh parsley or basil, chopped (for garnish, optional)
  • 3 pounds Russet or Yukon Gold potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter, plus extra for finishing
  • 3/4 cup whole milk or half-and-half, warmed
  • 4 garlic cloves, crushed or minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
  • Salt and pepper, to taste

Instructions

  1. Pat the beef chuck roast dry with paper towels and cut into large chunks (about 3 inches). Season generously with salt and pepper on all sides.
  2. Optional: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the beef chunks in batches, about 2–3 minutes per side, until browned. Transfer browned beef to the slow cooker.
  3. In the same skillet, add diced onion, carrots, and celery. Sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant. Scrape up any browned bits and pour the veggies into the slow cooker.
  4. Add crushed tomatoes, tomato paste, red wine, beef broth, oregano, basil, bay leaf, and optional red pepper flakes to the slow cooker. Stir gently to combine. Nestle the beef pieces into the sauce.
  5. Cover and cook on low for 8–10 hours, or high for 4–5 hours, until the beef is fork-tender.
  6. Remove the beef to a plate and shred with two forks. Discard any large fatty pieces. Return shredded beef to the slow cooker and stir to combine. Taste and adjust seasoning with more salt or pepper if needed.
  7. While the ragu finishes, place potato chunks in a large saucepan and cover with cold, salted water. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain well.
  8. Return potatoes to the pot. Add butter, warm milk, garlic, rosemary, thyme, salt, and pepper. Mash until smooth and fluffy, adding more milk as needed. Taste and adjust seasoning. Stir in an extra pat of butter if desired.
  9. Spoon mashed potatoes onto plates or bowls. Ladle beef ragu generously on top. Garnish with chopped fresh parsley or basil if desired.

Notes

For best flavor, sear the beef and sauté the vegetables before slow cooking. The ragu can be made ahead and tastes even better the next day. If the sauce is too thin, simmer uncovered on high for 20–30 minutes. For a lighter version, substitute half the potatoes with cauliflower. The recipe is naturally gluten-free; just check your broth and tomato paste labels. Leftovers freeze well for up to 3 months.

Nutrition

Keywords: slow cooker beef ragu, beef ragu recipe, garlic herb mashed potatoes, comfort food, easy dinner, crockpot beef, Italian beef stew, gluten-free dinner, meal prep, family dinner

Find it online: https://tempotaste.com/slow-cooker-beef-ragu-recipe-easy-dinner-over-garlic-herb-mashed-potatoes/