Slow Cooker Brisket Ragu | The Recipe Critic

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.

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.

1. 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.
2. 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.
3. 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.
4. 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.