Slow Cooker Italian Beef Ragù with Polenta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty slow-cooked Italian beef ragù simmered with tomatoes and herbs, served over creamy polenta for a comforting meal. This italian-inspired italian ready in about 500 minutes pairs beef chuck roast, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (13 ratings) Prep: 20 min Cook: 480 min Serves 6 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs beef chuck roast with 1 tsp salt and 1/2 tsp black pepper, then sear the beef on all sides for 3-4 minutes per side until deeply browned. Transfer beef to a slow cooker.
  2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves, sauté over medium heat for 4-5 minutes until softened and fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute.
  3. Step 3: Pour in 1 cup red wine to deglaze the skillet, scraping up browned bits. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/2 tsp black pepper. Stir well and then pour sauce over the beef in the slow cooker.
  4. Step 4: Cover and cook on low for 8 hours until beef is tender and easily shredded with a fork.
  5. Step 5: About 30 minutes before serving, bring 4 cups water and a pinch of salt to a boil in a saucepan. Slowly whisk in 1 cup cornmeal and reduce heat to low. Cook, stirring frequently, for 25-30 minutes until thick and creamy.
  6. Step 6: Remove polenta from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until melted and smooth.
  7. Step 7: Shred the beef ragù with two forks in the slow cooker and serve spooned over warm polenta.

Frequently asked questions

How long does Slow Cooker Italian Beef Ragù with Polenta take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Italian Beef Ragù with Polenta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Slow Cooker Italian Beef Ragù with Polenta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Italian Beef Ragù with Polenta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Italian Beef Ragù with Polenta?

Italian italian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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