Slow Cooker Beef Ragu Recipe

picture of a white serving bowl of slow cooker beef ragu topped with parmesan cheese shavings and fresh parsley garnish. sitting on a wooden surface with a navy napkin.

Slow Cooker Beef Ragu Recipe

Slow Cooker Beef Ragu is a rich shredded beef pasta sauce made with chuck roast, tomatoes, and simple ingredients for an easy comforting dinner.

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Prep Time: 10

Cook Time: 8

Total Time: 8 10

Course: Main Dish, Pasta

Cuisine: Italian

Servings: servings

Calories: 555kcal

Author: Ruth Truett

Equipment

Ingredients

2 tablespoon extra virgin olive oil
2½-3 lb beef chuck roast, cut into large chunks
1 tablespoon kosher salt
2 teaspoon fresh ground pepper
3 tablespoon tomato paste
1 cup dry red wine
1 med yellow onion, chopped
2 carrots, cut into large pieces
2 stalks celery, cut into large pieces
6-8 garlic cloves, minced
1½ teaspoon dried thyme leaves
1½ tsp dried oregano
1 teaspoon dried basil
2 bay leaves
1½-2 cups beef broth
1 (28 oz) can whole peeled tomatoes
1 lb pappardelle pasta, cooked to al dente
parmesan cheese, for serving

Instructions

Season the beef generously with kosher salt and fresh black pepper on all sides.
Sear the beef.
If your slow cooker has a sauté/sear function, heat the olive oil right in the insert and sear the beef until a deep brown crust forms on all sides.
If your slow cooker does not have this function, sear the beef in a heavy skillet, then transfer it to the slow cooker.
Caramelize the tomato paste. Add the tomato paste to the hot slow cooker insert or skillet and cook for 1–2 minutes, stirring, until it deepens in color and becomes fragrant. This step builds major flavor.
Deglaze with red wine. Pour in the wine and scrape up all the browned bits from the bottom. Let it simmer for 3–5 minutes to reduce slightly.
Add everything to the slow cooker. Return the beef (and all the good pan juices) to the slow cooker along with the onion, carrot, celery, garlic, herbs, bay leaves, whole tomatoes, and beef broth.
Slow cook until fall-apart tender. Cook on HIGH for 4 hours or LOW for 8 hours, until the beef is completely tender and shreds easily.
Shred and enrich the sauce. Remove the beef, carrot, and celery. Shred the beef and mash the carrot into the sauce for extra richness. Discard the celery.
Finish the ragu. Toss the hot ragu with cooked pappardelle or tagliatelle. Add a splash of reserved pasta water if you want to loosen the sauce.
Serve with Parmesan.Top with as much freshly grated Parmesan as your heart desires and enjoy every comforting bite.

Nutrition

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