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5 from 1 vote

Slow Cooker Brisket Ragu

Tender brisket cooks low and slow in a rich tomato sauce, then shreds easily for a hearty and comforting pasta dinner.
Prep Time25 minutes
Cook Time8 hours 15 minutes
Total Time8 hours 40 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: American, Italian American
Keyword: brisket ragu, crockpot brisket ragu, ragu sauce, slow cooker beef ragu, slow cooker brisket ragu
Servings: 8 Servings
Author: Alyssa Rivers

Equipment

  • 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

  • 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.
  • 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.
  • 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.
  • 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

Storage Recommendations
  • 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

Calories: 317kcal | Carbohydrates: 11g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 873mg | Potassium: 915mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3091IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 4mg

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