Slow Cooker Brisket Ragu

Name: Slow Cooker Brisket Ragu
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 pounds beef brisket, fat trimmed; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 2 tablespoons olive oil, divided; 1 cup onion, diced; 1 cup carrots, diced; 1 cup celery, diced; 1 tablespoon garlic, minced; 5.5 ounces tomato paste; 14 ounces diced tomatoes; 2 cups beef broth; 3/4 cup dry red wine; 1 teaspoon dried Italian seasoning

This cozy brisket ragu is slow cooked until it is fall apart tender in a rich and flavorful tomato sauce.

By Recipes By Nani· 🌍 American· August 2, 2026

recipesbynani.com

Prep

25 minutes

Cook

8 hours

Total

8 hours 25 minutes

Serves

There is nothing quite like a comforting meal that cooks itself while you go about your day. This brisket ragu is a family favorite because it makes enough to feed a crowd and the leftovers taste even better the next day when the flavors have had time to settle.

I love serving this over a big bowl of pappardelle pasta, but it is just as delicious over a pile of creamy mashed potatoes or polenta. If you are short on time, you can prep the vegetables in a food processor to save yourself some work in the kitchen.

🧺 Ingredients

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

👩‍🍳Instructions

1
Season the brisket with salt and pepper on all sides.
2
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Sear the brisket until it is browned on both sides, which should take about 3 to 5 minutes per side. Remove the meat to a plate.
3
In the same skillet, add the remaining tablespoon of olive oil and sauté the onion, carrots, and celery for 2 to 3 minutes.
4
Stir in the minced garlic and cook for one additional minute, making sure to scrape up any browned bits from the pan.
5
Transfer the vegetable mixture into your slow cooker.
6
Add the tomato paste, diced tomatoes, beef broth, red wine, and Italian seasoning to the slow cooker and stir well.
7
Place the seared brisket into the slow cooker, cover with the lid, and cook on LOW for 8 hours or on HIGH for 4 to 5 hours until the meat shreds easily with two forks.
8
Shred the beef directly in the sauce before serving over your choice of pasta or potatoes.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this ragu for up to 3 months. Serve with a generous sprinkle of fresh Parmesan cheese and a bit of chopped parsley for a restaurant quality presentation at home.

#beef #slow cooker #comfort food #dinner #easy recipes

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