Slow Cooker Beef Ragu Polenta

I stumbled into this recipe on a rainy Sunday when I had nothing but time and a chunk of beef chuck in the fridge. The slow cooker did all the heavy lifting while I curled up with a book, and by evening, the whole house smelled like a trattoria in Bologna. When I finally lifted the lid, the beef practically melted under my fork, and I knew I'd never go back to rushing dinner again.

The first time I made this for friends, I panicked because I thought eight hours was too long and nearly cranked the heat to high. I'm so glad I didn't, the low and slow method turned the beef impossibly tender and let the flavors marry in a way that shortcuts just can't match. Everyone went quiet at the table, scraping their bowls clean, and one friend texted me the next morning asking for the recipe.

Ingredients

• Beef chuck roast (2 lbs): This cut has just enough marbling to stay juicy through long cooking, and it shreds beautifully once it's tender.
• Olive oil (2 tbsp): Use it to sear the beef in batches, building a caramelized crust that deepens the whole sauce.
• Yellow onion (1 large): Finely chop it so it melts into the ragu and adds sweetness without chunky bites.
• Garlic (3 cloves): Fresh minced garlic releases its aroma when you sauté it with the vegetables, anchoring the flavor base.
• Carrots (2 medium): Dice them small so they soften completely and lend a subtle sweetness to balance the tomatoes.
• Celery (2 stalks): It adds a vegetal backbone that rounds out the classic soffritto trio with onion and carrot.
• Tomato paste (1 tbsp): Cook it for a minute in the skillet to concentrate its umami before deglazing.
• Dry red wine (1 cup): A decent Chianti or Merlot lifts the pan drippings and adds complexity you can taste in every spoonful.
• Crushed tomatoes (28 oz can): They break down into a silky sauce that clings to the beef without being too chunky.
• Beef broth (1 cup): It thins the sauce just enough and reinforces the meaty richness.
• Dried oregano and basil (1 tsp each): These herbs bloom in the slow cooker, filling your kitchen with that unmistakable Italian warmth.
• Bay leaf (1): Toss it in whole and fish it out before serving, it quietly adds depth.
• Kosher salt (1 tsp) and black pepper (½ tsp): Season generously at the start, then taste and adjust after shredding the beef.
• Crushed red pepper flakes (¼ tsp, optional): A tiny pinch gives the ragu a gentle heat that sneaks up on you.
• Fresh parsley (2 tbsp): Chop it just before serving for a pop of color and brightness.
• Polenta (1 cup coarse cornmeal): Stir it slowly into boiling water and it transforms into creamy, golden comfort.
• Whole milk (1 cup): Swirl it in at the end to make the polenta impossibly velvety.
• Unsalted butter (3 tbsp) and Parmesan (1 cup grated): These two turn polenta from humble to luxurious, so don't skip them.

Instructions

Sear the beef:

Heat olive oil in a large skillet over medium-high heat and brown the beef pieces in batches, giving each side 2 to 3 minutes to develop a deep crust. Transfer the seared beef to your slow cooker, leaving behind those flavorful drippings.

Build the soffritto:

Toss the onion, garlic, carrots, and celery into the same skillet and sauté for about 5 minutes until they soften and smell sweet. Stir in the tomato paste and let it cook for a minute, darkening slightly and releasing its concentrated flavor.

Deglaze with wine:

Pour in the red wine and scrape up all those browned bits stuck to the pan, they're liquid gold. Let the wine simmer for a minute, then pour the whole mixture over the beef in the slow cooker.

Add tomatoes and seasonings:

Stir in the crushed tomatoes, beef broth, oregano, basil, bay leaf, salt, black pepper, and red pepper flakes if you like a little kick. Give everything a good mix so the beef is nestled in the sauce.

Slow cook low and slow:

Cover the slow cooker and set it to LOW for 8 hours, or HIGH for 4 hours if you're in a hurry. When the time's up, the beef should fall apart at the touch of a fork.

Shred and season:

Fish out the bay leaf, then use two forks to shred the beef right in the sauce, letting it soak up all that richness. Taste and add more salt or pepper if it needs it.

Make the polenta:

Bring 4 cups of water and 1 teaspoon of salt to a rolling boil in a large saucepan, then slowly whisk in the polenta in a steady stream. Lower the heat and cook, stirring frequently, for 20 to 25 minutes until it's thick and pulls away from the sides of the pan.

Finish with milk and cheese:

Stir in the milk, butter, and Parmesan, watching the polenta turn glossy and smooth. If it's too thick, add a splash more milk until it's spoonable.

Serve and garnish:

Spoon the creamy polenta into wide bowls and ladle the beef ragu on top. Scatter fresh parsley and extra Parmesan over everything, then dig in while it's hot.

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One winter evening, I served this to my parents and watched my dad scrape his bowl with a piece of bread, soaking up every last drop of sauce. He looked up and said it reminded him of a trip to Tuscany years ago, and I realized that's the magic of a dish like this, it doesn't just feed people, it brings back memories and makes new ones all at once.

Storage and Make-Ahead Tips

The ragu tastes even better the next day after the flavors have had time to deepen, so I often make it on a Sunday and reheat portions throughout the week. Store it in an airtight container in the fridge for up to four days, or freeze it in portions for up to three months. The polenta is best made fresh, but if you have leftovers, spread them in a baking dish, chill until firm, then slice and pan-fry the squares in butter for a crispy treat.

Pairing and Serving Suggestions

Pour a glass of Chianti or Barbera alongside this, the wine's acidity cuts through the richness of the beef and complements the tomato sauce beautifully. If you want to stretch the meal, serve crusty bread or a simple arugula salad dressed with lemon and olive oil on the side. For a dinner party, plate individual portions in shallow bowls and let guests finish with extra Parmesan and a drizzle of good olive oil.

Variations and Substitutions

Swap the beef chuck for pork shoulder if you want a slightly sweeter, more delicate ragu that still shreds beautifully. If you can't find polenta, serve the ragu over creamy mashed potatoes, pappardelle, or even soft baked potatoes split open and topped with the sauce. For a dairy-free version, skip the Parmesan in the ragu and use olive oil instead of butter in the polenta, though you'll lose some of that creamy richness.

• Toss a Parmesan rind into the slow cooker for extra umami, just remember to fish it out before serving.
• If you like heat, double the red pepper flakes or add a finely chopped fresh chili to the soffritto.
• Stir in a handful of chopped fresh basil at the end for a bright, herbal finish that lifts the whole dish.

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This dish has become my go-to when I want to feel like I've really cooked something special without spending the whole day in the kitchen. I hope it fills your home with the same warmth and leaves everyone at your table scraping their bowls clean.

Common Questions

→ Can I use a different cut of beef?

Yes, brisket or short ribs work well, but chuck offers the best balance of flavor and tenderness for slow cooking.

→ Can I make this without a slow cooker?

You can braise it in a Dutch oven in the oven at 300°F (150°C) for about 3-4 hours until fork-tender.

→ How do I store the leftovers?

Cool completely and store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

→ Is polenta the same as cornmeal?

Polenta is made from a specific type of coarse cornmeal. While similar, using regular cornmeal may result in a different texture.

→ What wine pairs best?

A robust Italian red like Chianti, Barbera, or Sangiovese complements the rich tomato and beef flavors beautifully.