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Dinner

Slow Cooker Brisket Ragu

This tender, slow cooked brisket ragu is a comforting and hearty meal that is perfect for busy weeknights or special gatherings.

By Daily Recipes Book· 🌍 American· August 2, 2026
Slow Cooker Brisket Ragu
dailyrecipesbook.com
Prep
25 minutes
Cook
8 hours
Total
8 hours 25 minutes
Serves
8

There is nothing quite like coming home to the smell of a rich, savory beef ragu waiting in the slow cooker. This recipe turns a tough cut of brisket into melt in your mouth perfection by letting it simmer in a deeply flavored tomato and wine sauce for several hours.

People love this dish because it is so easy to prepare and makes for even better leftovers the next day. For a quick time saving tip, you can pulse your onions, carrots, and celery in a food processor to get them finely chopped in seconds.

Ingredients

  • 2 1/2 pounds beef brisket, fat trimmed
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tablespoon garlic, minced
  • 1 can (5.5 ounces) tomato paste
  • 1 can (14 ounces) diced tomatoes
  • 2 cups beef broth
  • 3/4 cup dry red wine
  • 1 teaspoon dried Italian seasoning

Instructions

  1. 1

    Season the brisket evenly with salt and black pepper.

  2. 2

    Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Sear the brisket on both sides until it is nicely browned, which should take about 3 to 5 minutes per side. Remove the meat to a plate.

  3. 3

    Reduce the skillet heat to medium and add the remaining tablespoon of olive oil. Sauté the onion, carrots, and celery for 2 to 3 minutes. Stir in the minced garlic and cook for one more minute, making sure to scrape up any browned bits from the bottom of the pan.

  4. 4

    Transfer the sautéed vegetables into your slow cooker.

  5. 5

    Add the tomato paste, diced tomatoes, beef broth, red wine, and Italian seasoning to the slow cooker and stir everything to combine.

  6. 6

    Place the seared brisket into the slow cooker, cover it with the lid, and cook on LOW for 8 hours or on HIGH for 4 to 5 hours. The beef is ready when it is tender enough to be easily shredded with two forks.

  7. 7

    Remove the brisket, shred the meat, and stir it back into the sauce before serving over your favorite pasta or creamy polenta.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days, as the flavors often improve overnight. Serve this ragu over a bed of pappardelle pasta, mashed potatoes, or creamy polenta with a generous sprinkle of fresh Parmesan cheese on top.

#beef#slow cooker#comfort food#dinner#meat

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