Slow Cooker Beef Ragu Polenta (Printable Version)

Tender shredded beef in rich tomato sauce over creamy polenta for a comforting meal.

# What You Need:

→ Beef Ragu

01 - 2 lbs beef chuck roast, trimmed and cut into 2-inch pieces
02 - 2 tbsp olive oil
03 - 1 large yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 tbsp tomato paste
08 - 1 cup dry red wine
09 - 1 can (28 oz) crushed tomatoes
10 - 1 cup beef broth
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1 bay leaf
14 - 1 tsp kosher salt
15 - ½ tsp black pepper
16 - ¼ tsp crushed red pepper flakes (optional)
17 - 2 tbsp chopped fresh parsley (for garnish)

→ Creamy Polenta

18 - 4 cups water
19 - 1 cup polenta (coarse cornmeal)
20 - 1 cup whole milk
21 - 3 tbsp unsalted butter
22 - 1 cup grated Parmesan cheese
23 - 1 tsp kosher salt

# How to Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Sear the beef pieces in batches until browned on all sides, about 2 to 3 minutes per batch. Transfer browned beef to the slow cooker.
02 - Add onion, garlic, carrots, and celery to the same skillet. Cook for 5 minutes until softened. Stir in tomato paste and cook for 1 minute to develop flavor.
03 - Deglaze the skillet with red wine, scraping up browned bits. Pour the vegetable mixture and juices over the beef in the slow cooker.
04 - In the slow cooker, add crushed tomatoes, beef broth, oregano, basil, bay leaf, kosher salt, black pepper, and optional red pepper flakes. Stir to combine thoroughly.
05 - Cover and cook on LOW for 8 hours or HIGH for 4 hours until beef is fork-tender.
06 - Remove bay leaf from the slow cooker. Shred beef with two forks and stir back into the sauce. Adjust seasoning as needed.
07 - Bring water and kosher salt to a boil in a large saucepan. Gradually whisk in polenta to prevent lumps. Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes until thick and creamy.
08 - Stir in whole milk, unsalted butter, and grated Parmesan cheese until smooth and creamy.
09 - Spoon creamy polenta into bowls and top with a generous portion of beef ragu. Garnish with chopped parsley and additional Parmesan as desired.

# Expert Advice:

01 -
  • The slow cooker transforms tough beef into fork-tender shreds without any babysitting, so you can actually leave the house or enjoy your afternoon.
  • Creamy polenta soaks up every bit of that rich, wine-laced tomato sauce, turning each bite into pure comfort.
  • It tastes even better the next day, which means leftovers become the highlight of your week instead of an afterthought.
02 -
  • Don't skip searing the beef, that caramelized crust builds the foundation of flavor for the entire ragu.
  • Stir the polenta often in the last 10 minutes or it will clump and stick to the bottom of the pan.
  • If your ragu looks too thick after shredding, add a splash of broth or water to loosen it up.
03 -
  • Cut the beef into uniform 2-inch pieces so they cook evenly and shred at the same time.
  • Let the polenta rest off the heat for a minute before stirring in the butter and cheese, it helps them melt smoothly without breaking.
  • Taste the ragu after shredding and don't be shy with the salt, slow cooking can dull seasoning.

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