Slow Cooker Pulled Beef Ragu

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You’re going to like this recipe! Juicy, tender, pulled beef that falls apart in the mouth coated in a rich Italian tomato ragu. What’s not to like?

You’re going to like this recipe! Juicy, tender, pulled beef that falls apart in the mouth coated in a rich Italian tomato ragu. What's not to like?

slow cooker beef ragu recipe

The dish is extremely easy to make, it's very saleable, it's family friendly, it freezes, it’s got good macros but most importantly, it tastes amazing!

If you don't have a slow cooker then you need to head over onto Amazon and grab one. They're so easy to use, bung everything into dish, close the lid and then 8 hours later you’ve got a delicious meal to enjoy. It's so so simple and they're most cost effective than using an oven or a hob too. 

This recipe uses beef brisket but you could easily make it with any other meat joint, it would be just as delicious using pork too. Enjoy!

If you like this recipe don't forget that you can get 30 more high protein slow cooker recipes here: The High Protein Handbook 4 - Slow Cooker Special

Nutrition Facts

Servings 6


Amount Per Serving
Calories 339
% Daily Value *
Total Fat 15g24%
Total Carbohydrate 8g3%
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields6 Servings
Prep Time20 minsCook Time9 hrsTotal Time9 hrs 20 mins
 1 tsp olive oil
 1 red onion, chopped
 2 sticks of celery, chopped
 1 carrot, chopped
 4 garlic cloves, chopped
 200 ml beef stock
 100 ml red wine
 2 bay leaves
 1 tbsp corn flour
 2 tsp mixed herbs
 1 kg beef brisket, cut into 4 sections
1

Heat the oil in a frying pan on a low/medium heat and add the garlic, onion, carrot and celery to the frying pan and cook for 5 minutes until the vegetables have softened. Once cooked add the vegetables to the slow cooker.

2

Add the stock, red wine, bay leaves, mixed herbs and cornflour to the slow cooker.

3

Mix everything through, add the beef then cover with the lid and cook for 9 to 10 hours on low.

4

After 9-10 hours, use two forks to shred the beef then serve.

Ingredients

 1 tsp olive oil
 1 red onion, chopped
 2 sticks of celery, chopped
 1 carrot, chopped
 4 garlic cloves, chopped
 200 ml beef stock
 100 ml red wine
 2 bay leaves
 1 tbsp corn flour
 2 tsp mixed herbs
 1 kg beef brisket, cut into 4 sections

Directions

1

Heat the oil in a frying pan on a low/medium heat and add the garlic, onion, carrot and celery to the frying pan and cook for 5 minutes until the vegetables have softened. Once cooked add the vegetables to the slow cooker.

2

Add the stock, red wine, bay leaves, mixed herbs and cornflour to the slow cooker.

3

Mix everything through, add the beef then cover with the lid and cook for 9 to 10 hours on low.

4

After 9-10 hours, use two forks to shred the beef then serve.

Slow Cooker Pulled Beef Ragu