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Savory Slow Cooker Beef Ragu
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Irresistibly Savory Slow Cooker Beef Ragu for Cozy Nights

Prepare a delightful Savory Slow Cooker Beef Ragu, perfect for chilly evenings and family dinners.
Prep Time15 minutes
Cook Time8 hours
Resting Time30 minutes
Total Time8 hours 45 minutes
Course: Dinner
Cuisine: Italian
Keyword: Beef Ragu, Comfort Food, Cozy Meals, Italian Cuisine, Savory Slow Cooker Beef Ragu, Slow Cooker
Servings: 6 servings
Calories: 450kcal

Equipment

  • Slow Cooker
  • Skillet
  • cutting board
  • knife

Ingredients

For the Beef

  • 3 pounds Beef Chuck Roast can substitute with brisket or beef shank
  • 2 tablespoons Olive Oil or neutral oil

For the Sauce

  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper freshly ground preferred
  • 1 medium Yellow Onion chopped
  • 4 cloves Garlic minced
  • 1 cup Dry Red Wine substitute with beef broth or balsamic vinegar if desired
  • 28 ounces Crushed Tomatoes use high-quality canned tomatoes
  • 2 tablespoons Tomato Paste optional but recommended
  • 1 cup Beef Broth
  • 1 tablespoon Italian Seasoning
  • 2 leaves Bay Leaves remove before serving
  • 2 medium Carrots optional

For Serving

  • 12 ounces Pasta (Pappardelle or Tagliatelle) wide noodles preferred

Instructions

Preparation

  • Season the Beef: Start by generously salting and peppering the beef chuck roast on all sides. This enhances its flavor and prepares it for searing.
  • Sear the Beef: Heat olive oil in a skillet over medium-high heat. Once hot, carefully add the beef and sear it until golden brown on all sides, which usually takes about 3-4 minutes per side. Transfer the beef to the slow cooker.
  • Sauté Aromatics: In the same skillet, toss in the chopped yellow onion and minced garlic. Sauté until the onion becomes golden and fragrant, about 5 minutes, then deglaze the pan with dry red wine, scraping up the flavorful browned bits.
  • Combine Ingredients: Pour the deglazed mixture into the slow cooker. Gently stir in the crushed tomatoes, tomato paste, beef broth, Italian seasoning, bay leaves, and optional carrots to create a deliciously rich sauce.
  • Cook the Ragu: Cover and set your slow cooker to low for 8 hours or high for 4–5 hours. It’s done when the beef is fork-tender and falling apart.
  • Shred and Thicken: Once cooking is complete, use two forks to shred the beef directly in the sauce, discarding any excess fat. Allow the ragu to sit on warm for 15-30 minutes to let the flavors meld and thicken.
  • Prepare the Pasta: Cook your choice of pasta according to the package directions. Serve the savory ragu generously over the warm noodles, ready to savor.

Notes

Optional: Garnish with freshly chopped parsley or a sprinkle of Parmesan cheese before serving for an extra touch of flavor.