Slow Cooker Beef Ragu Recipe

overhead view of slow cooker beef ragu in a white bowl with a fork.

Course: Dinner, pasta

Cuisine: Italian

Prep Time: 20

Cook Time: 5

Total Time: 5 20

Servings: people

Calories: 713kcal

Author: Becky Hardin

Slow Cooker Beef Ragu is the definition of comfort food! This supremely comforting meal features tender slow cooked beef that's made delicious with ingredients like a bouquet of herbs, red wine, tomatoes, and more. Serve it over pasta, top it off with parsley and parmesan, and treat yourself to the dinner you deserve!

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Equipment

Ingredients

3 pounds beef chuck roast cut into large pieces
Kosher salt and freshly ground black pepper to taste
3 tablespoons olive oil divided
1 onion chopped
2 ribs celery chopped
2 carrots chopped
4 cloves garlic minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
1 cup red wine (see note)
1 cup low-sodium beef broth
28 ounces crushed tomatoes (1 large can)
6 ounces tomato paste (1 can)
1 pound cooked pasta pappardelle recommended (1 box)
Chopped fresh parsley optional, for serving
Freshly grated Parmesan cheese optional, for serving

Instructions

Season the beef generously with salt and pepper.
3 pounds beef chuck roast, Kosher salt and freshly ground black pepper
Heat 2 tablespoons of oil in a Dutch oven set over medium-high heat.
3 tablespoons olive oil
Sear the beef for a few minutes on each side to create a brown crust on the outside of each piece. Set aside on a plate.
Heat the remaining 1 tablespoon of oil in the same pot.
Add in the onion, celery, and carrots. Sprinkle with salt and cook for 5-6 minutes until softened. Add in the garlic and cook for another minute. Pour the mixture into the slow cooker.
1 onion, 2 ribs celery, 2 carrots, 4 cloves garlic
Add the thyme, rosemary, bay leaves, red wine, beef broth, crushed tomatoes, and tomato paste to the slow cooker. Stir.
½ teaspoon dried thyme, ½ teaspoon dried rosemary, 2 bay leaves, 1 cup red wine, 1 cup low-sodium beef broth, 28 ounces crushed tomatoes, 6 ounces tomato paste
Add in the beef.
Cover and cook on high for 5-6 hours or on low for 6-10 hours or until the beef can be easily shredded with a fork.
Remove the bay leaves and shred the beef in the slow cooker.
Serve the beef ragu over cooked pasta.
1 pound cooked pasta
Finish with a sprinkle of chopped parsley and parmesan cheese.
Chopped fresh parsley, Freshly grated Parmesan cheese

Video

Notes

Wine: For the wine, choose a Merlot, Pinot Noir, Chianti, or lighter Cabernet.
You can also use beef brisket, beef shanks, or beef short rib in this recipe.
If you can’t find pappardelle, use tagliatelle or fettuccini instead.
For the best tasting ragu, prepare the recipe 1 day in advance and let the flavors develop in the refrigerator overnight.
Nutritional information does not include optional ingredients.

Storage: Store slow cooker beef ragu in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.

Nutrition