Slow Cooker Beef Ragu

Slow Cooker Beef Ragu is a rich, slow-simmered Italian-inspired dish that’s perfect for cozy nights and make-ahead meals. Tender, shredded beef is cooked low and slow in a robust tomato and herb sauce, then served over pasta or polenta for a deeply comforting and hearty dinner.

Why You’ll Love This Recipe

• Low Effort, High Reward: Minimal prep and the slow cooker does all the work.
• Deep, Rich Flavor: Slow cooking enhances the beef and tomato sauce with incredible depth.
• Versatile Serving Options: Pairs beautifully with pasta, polenta, or crusty bread.
• Great for Leftovers: Tastes even better the next day and freezes well.
• Family-Friendly: Hearty, flavorful, and comforting—perfect for all ages.

Ingredients

• 3 pounds beef chuck roast, trimmed and cut into large chunks
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes
• 1/2 cup dry red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 bay leaf
• Fresh parsley or basil, chopped (for garnish)
• Cooked pasta or polenta, for serving
• Freshly grated Parmesan cheese, for serving

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Sear the Beef
   Season beef chunks with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the beef on all sides until browned. Transfer to the slow cooker.

2. Sauté Aromatics
   In the same skillet, add chopped onion and cook until softened, about 3–4 minutes. Stir in garlic and tomato paste and cook for another 1–2 minutes. Deglaze the pan with red wine if using, scraping up any browned bits.

3. Build the Sauce
   Pour the onion mixture over the beef in the slow cooker. Add crushed tomatoes, oregano, basil, red pepper flakes (if using), and bay leaf. Stir gently to combine.

4. Cook Low and Slow
   Cover and cook on low for 8–10 hours, or on high for 4–6 hours, until the beef is fork-tender and shreds easily.

5. Shred the Beef
   Remove the bay leaf. Shred the beef in the pot using two forks and stir it back into the sauce. Let it simmer uncovered for 10–15 minutes if the sauce needs to thicken.

6. Serve
   Spoon the ragu over pasta or creamy polenta. Garnish with chopped herbs and Parmesan cheese.

Servings and Timing

• Servings: 6–8
• Prep Time: 15 minutes
• Cook Time: 8–10 hours on low or 4–6 hours on high

Variations

• Wine-Free Option: Replace wine with beef broth for an alcohol-free version.
• Add Vegetables: Sauté mushrooms, carrots, or bell peppers with the onions.
• Different Meats: Try pork shoulder or lamb for a variation on flavor.
• Tomato Boost: Stir in a spoonful of sun-dried tomato paste for added richness.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooled ragu in portions for up to 3 months.
• Reheating: Reheat gently on the stovetop or in the microwave until hot, adding a splash of water or broth if needed.

FAQs

Can I use a different cut of beef?

Yes, beef brisket or short ribs also work well, though they may require longer cooking time.

Is wine necessary?

No, but it enhances the flavor. You can substitute with beef broth or omit it entirely.

What pasta works best with beef ragu?

Wide noodles like pappardelle, tagliatelle, or fettuccine hold up well to the thick sauce.

Can I make this ahead of time?

Yes, it actually tastes better the next day as the flavors deepen.

Is it freezer-friendly?

Absolutely. Store in freezer-safe containers and thaw overnight before reheating.

Can I cook this on the stovetop?

Yes, simmer on low for 2.5 to 3 hours in a Dutch oven until beef is tender.

What’s the best way to thicken the sauce?

Let it simmer uncovered for 10–15 minutes after shredding the meat, or add a spoonful of tomato paste.

Is this dish spicy?

Only slightly, and the heat can be controlled by adjusting or omitting the red pepper flakes.

Can I use fresh herbs?

Yes, replace dried herbs with double the amount of chopped fresh herbs for brighter flavor.

What can I serve it with besides pasta?

Try it over polenta, mashed potatoes, or even a toasted sandwich roll.

Conclusion

Slow Cooker Beef Ragu is the ultimate comfort food—deeply flavorful, incredibly tender, and perfect for a hands-off, hearty meal. Whether served over pasta or polenta, it’s a versatile and reliable recipe you’ll return to time and time again.

Slow Cooker Beef Ragu

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• Author: Sarra
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Italian

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Description

This Slow Cooker Beef Ragu is a hearty Italian classic made easy! Tender shredded beef simmers all day in a robust tomato sauce, perfect for spooning over pasta or polenta. A cozy, set-it-and-forget-it dinner that tastes like you cooked all day.

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Ingredients

Units USM Scale 1x2x3x

• 2.5 to 3 lbs beef chuck roast
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1 cup beef broth or red wine
• 1 bay leaf
• 1 lb pasta (pappardelle or rigatoni recommended)
• Grated Parmesan and fresh basil for serving

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Instructions

• Season beef generously with salt and pepper.
• Heat olive oil in a skillet over medium-high heat. Sear beef on all sides until browned (optional but adds flavor).
• Add seared beef to the slow cooker along with onion, garlic, crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, broth or wine, and bay leaf.
• Cover and cook on low for 8 hours or high for 4–5 hours, until beef is tender and shreds easily.
• Remove beef, shred with forks, then return to the sauce and mix well. Discard bay leaf.
• Cook pasta according to package directions.
• Serve ragu over pasta with Parmesan and fresh basil.

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Notes

• For deeper flavor, use red wine instead of broth.
• Freeze leftovers for an easy future dinner.
• Great with polenta or gnocchi as well!

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Nutrition

• Calories: ~560 kcal
• Sugar: 6g
• Sodium: 720mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 14g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 95mg