Slow Cooker Italian Beef Ragù with Polenta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup red wine
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 cup cornmeal (polenta)
• 4 cups water
• 2 tbsp butter
• 1/2 cup, grated Parmesan cheese

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.