If you’re craving a cozy comfort meal, this slow cooker brisket ragu delivers. The brisket cooks low and slow until fall-apart tender in a rich tomato sauce that’s perfect spooned over pasta, mashed potatoes, or creamy polenta.
Why This Dinner is a Must Try
- Simple Pantry Staples: Aside from the brisket, everything else is made with easy-to-find ingredients you may already have on hand.
- Makes the Best Leftovers: The flavors get even better after a night in the fridge! I like to prep it on Sunday for lunches or easy dinners through the week.
- Perfect for Feeding a Crowd: This recipe makes a generous batch! Serve it for Sunday dinners, holiday gatherings, or whenever you host guests.
Ingredients for Slow Cooker Brisket Ragu
- Other Cuts of Beef: Use chuck roast, short ribs, bottom round, or rump roast instead. Cut thicker roasts into 3–4 pieces, so they cook evenly and shred easily.
- Red Wine: Leave it out and replace it with more beef broth, or use apple juice with 1 tablespoon of apple cider vinegar or red wine vinegar.
How to Make Slow Cooker Brisket Ragu
Once the brisket is fall apart tender, all that’s left is deciding how to serve it! We love it over pappardelle pasta, mashed potatoes, baked potatoes, or polenta. For another ragu option, try my slow cooker ragu with ground beef and pork.
- Sear Brisket: Season the brisket with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of the olive oil. Sear the brisket on both sides until nicely browned, about 3-5 minutes per side. Remove to a plate.
- Sauté Veggies: Reduce the heat to medium, then add the remaining tablespoon of olive oil to the skillet, then add the onion, carrots, and celery. Cook for 2-3 minutes, then add garlic. Cook for 1 more minute, stirring in the little browned bits. Add the veggies to the slow cooker.
- Combine: Pour the tomato paste, diced tomatoes, broth, wine, and Italian seasoning into the slow cooker. Stir to combine. Add the brisket to the slow cooker.
- Slow Cook: Cover and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until easily shredded with two forks. Serve Beef Ragù over pasta, mashed potatoes, or polenta with a sprinkle of Parmesan.
Alyssa’s Pro Tip
Save Time on Prep: Cut the onion, carrots, and celery into large chunks, then pulse them in a food processor until finely chopped. Or, pick up pre-chopped veggies from the grocery store for an even easier shortcut.
Must Have Tools For This Recipe
- 5–7 Quart Slow Cooker: Gives the brisket room to cook evenly.
- Large Skillet: Used to sear the brisket and sauté the vegetables for extra flavor.
Slow Cooker Brisket Ragu
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Equipment
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1 5-7 quart slow cooker
Ingredients
- 2 ½ pounds beef brisket fat trimmed off
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup diced onion about 1 medium onion
- 1 cup diced carrots about 2 medium carrots
- 1 cup celery about 3 stalks celery
- 1 tablespoon minced garlic about 3 cloves
- 1 (5.5-ounce) can tomato paste
- 1 (14-ounce) can diced tomatoes
- 2 cups beef broth
- ¾ cup dry red wine
- 1 teaspoon dried Italian seasoning
Instructions
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Season 2 ½ pounds beef brisket with 1 teaspoon kosher salt and 1 teaspoon ground black pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of the 2 tablespoons olive oil. Sear the brisket on both sides until nicely browned, about 3-5 minutes per side. Remove to a plate.
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Reduce the heat to medium, then add the remaining tablespoon of olive oil to the skillet, then add 1 cup diced onion, 1 cup diced carrots, and 1 cup celery. Cook for 2-3 minutes, then add 1 tablespoon minced garlic. Cook for 1 more minute, then add the vegetable mixture to the slow cooker.
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Add 1 (5.5-ounce) can tomato paste, 1 (14-ounce) can diced tomatoes, 2 cups beef broth, ¾ cup dry red wine, and 1 teaspoon dried Italian seasoning to the slow cooker and stir to combine.
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Add the brisket to the slow cooker. Cover and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until easily shredded with two forks. Serve over pasta, mashed potatoes, or polenta.
Notes
- Fridge: Store in an airtight container for up to 7 days. Reheat in the microwave or on the stovetop until warmed through.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw completely before reheating.
- Make Ahead: Prepare 2–3 days in advance and refrigerate. Reheat on the stovetop for 10–15 minutes before serving.
Nutrition
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