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Rich Slow Cooker Beef Ragu
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Irresistibly Rich Slow Cooker Beef Ragu for Ultimate Comfort

Experience the warmth of our Rich Slow Cooker Beef Ragu, a comforting Italian dish perfect for chilly days.
Prep Time20 minutes
Cook Time8 hours
Thickening Time30 minutes
Total Time8 hours 50 minutes
Course: Dinner
Cuisine: Italian
Keyword: beef recipes, Comfort Food, Hearty Meal, Italian ragu, Rich Slow Cooker Beef Ragu, slow cooker recipes
Servings: 6 servings
Calories: 450kcal

Equipment

  • Slow Cooker
  • Skillet
  • cutting board
  • knife

Ingredients

For the Beef

  • 3 pounds Beef Chuck Roast Alternatively, brisket or beef shank.

For the Sauce

  • 1 tablespoon Olive Oil Used for searing the beef.
  • 1 teaspoon Salt Essential for seasoning.
  • 1/2 teaspoon Black Pepper Adds warmth and spice.
  • 1 medium Yellow Onion, chopped Adds sweetness to the sauce.
  • 4 cloves Garlic, minced Infuses the dish with aroma.
  • 1/2 cup Dry Red Wine Elevates flavor; can substitute.
  • 1 can (28 ounces) Crushed Tomatoes Choose high-quality for best taste.
  • 2 tablespoons Tomato Paste Intensifies flavor and thickens sauce.
  • 1 cup Beef Broth Adds richness; adjust for thickness.
  • 1 teaspoon Italian Seasoning Brings authentic Italian flavors.
  • 2 leaves Bay Leaves Remove before serving.
  • 1 cup Carrots, chopped Optional for added sweetness.

For the Pasta

  • 12 ounces Pappardelle or Tagliatelle Pasta Perfect for clinging to the ragu.
  • 1 cup Chopped Parsley or Grated Parmesan Optional garnish.

Instructions

Cooking Instructions

  • Season the beef chuck roast with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned, about 2-3 minutes per side.
  • In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-5 minutes until they are soft and golden.
  • Pour the dry red wine into the skillet, scraping up any browned bits from the bottom. Add this mixture to the slow cooker.
  • In the slow cooker, add the crushed tomatoes, tomato paste, beef broth, Italian seasoning, bay leaves, and optional chopped carrots. Stir everything gently until well combined.
  • Cover the slow cooker and set it to cook on low for 8 hours or high for 4-5 hours, until the beef is fork-tender.
  • Carefully remove the beef from the slow cooker and shred it with two forks. Discard any excess fat, then return the shredded beef to the sauce. Stir and let it sit on warm for 15-30 minutes to thicken beautifully.
  • Prepare your pasta according to the package directions. Serve it topped with the ragu and garnish with chopped parsley or grated Parmesan.

Notes

Serve with a side of crusty bread to soak up every last drop of that delicious sauce!