Slow Cooker Beef Ragu
Beef roast cooked low and slow in the crockpot with tomatoes, vegetables, and garlic make up this delicious homemade sauce recipe! And once you try this slow cooker beef ragu, you'll never go back to premade pasta sauce again. On top of being packed with flavor, this dump and go sauce recipe can be prepared in a matter of minutes. Just add your ingredients and let the slow cooker do all the hard work for you!
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What Do I Need to Make Slow Cooker Beef Ragu?
You won't believe how simple it is to make a delicious beef tomato sauce in your slow cooker. In fact, the hardest part about making this ragu recipe, is gathering up your ingredients. To make your own beef ragu at home, you'll need:
- Beef chuck roast
- Olive oil
- Salt and pepper
- Carrots
- Celery stalks
- Yellow onion
- Minced garlic
- Beef stock
- Dry red wine
- Whole peeled tomatoes with juice
- Tomato paste
- Bay leaves
- Fresh thyme
- Fresh parsley
- Pappardelle pasta
- Fresh grated parmesan cheese
How Do I Make Slow Cooker Beef Ragu?
Making your own pasta sauce in the slow cooker couldn't be simpler. Just follow these quick and easy steps to prepare the sauce, then serve it over pappardelle pasta or your favorite noodles.
Step One: Sear the Beef
Before you can start adding the ingredients to the crockpot, it's a good idea to take a few minutes to sear your roast. Start by seasoning each piece of the beef roast with salt and pepper. Then, heat olive oil in a large skillet over medium heat. Add the roast and sear each side until lightly browned.
Step Two: Add the Ingredients to the Slow Cooker
Place the seared beef in the pot of the slow cooker and add the carrots, celery, yellow onion, garlic, beef stock, red wine, tomatoes, tomato paste, bay leaves, thyme, and parsley to the pot. Stir lightly to mix the ingredients.
Step Three: Cook the Ragu Sauce
Place the lid on the slow cooker and set it to cook on low for six to eight hours, until meat is tender and easily comes apart.
Step Four: Prepare the Sauce
When ready to serve, remove the bay leaves and thyme sprigs from the pot. Take out the beef and shred it with a fork, then use the fork to break down the large chunks of tomatoes. Place the meat back in the slow cooker and stir to mix everything together.
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Step Five: Serve Your Pasta
Cook the pasta according to the package instructions, then drain it from the water. Transfer the cooked pasta to a plate and top with the sauce, along with some freshly grated parmesan cheese.
How Do You Store Beef Ragu?
This slow cooked sauce is perfect for pasta, which means it's also great for leftovers! If you have extra sauce when dinner is over, transfer it to an airtight container and store in the refrigerator. The beef ragu will stay good for up to five days.
You can also store the cooked ragu in the freezer. Make sure to let the sauce cool completely, then transfer it to a freezer bag or freezer safe container and it will stay fresh for up to six months.
To reheat the sauce, make sure to allow the frozen ingredients to thaw in the refrigerator. After that, you can reheat the chilled sauce on the stovetop or in the microwave.
Can I Serve Beef Ragu with Other Types of Pasta?
Since ragu is a thick sauce with large pieces of beef, you'll need a wide, sturdy noodle. That's why pappardelle is the best option. It's the widest noodle available and it's made with egg, which makes it sturdy enough to hold up to stirring into your thick and meaty ragu.
If you can't find pappardelle in your grocery store, try serving your sauce with fettucine noodles instead. While this type of pasta isn't as wide as pappardelle, it does make a good replacement in a pinch.
And pasta isn't the only option when serving your homemade ragu! This beefy sauce also pairs well with gnocchi, polenta, or even mashed potatoes.
What is the Best Cut of Meat for Ragu?
Since the beef is the star of this tomato based sauce, it's important to pick the perfect cut for your ragu. Luckily, there are a few different types of beef you can use when making this sauce in the slow cooker. Any type of braising beef is the best option for making ragu at home, including chuck roast, flank steaks, or brisket. These types of cuts get tender the longer they cook and will shred easily when they're finished cooking.
Can I Make Slow Cooker Beef Ragu on the Stovetop?
Using your crockpot is a quick and easy way to prepare this easy sauce. But if you'd rather cook your ragu on the stovetop, it's easy to adjust the recipe. Place all the ingredients in a large stock pot or Dutch oven. Cover and cook cover medium heat for three to four hours, until the meat can easily be shredded.
Slow Cooker Beef Ragu
Equipment
Ingredients
- 4 lbs beef chuck roast sliced into 4 pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1 medium yellow onion chopped
- 3 cloves minced garlic
- 1 cup beef stock
- 1 cup dry red wine
- 28 oz can whole peeled tomatoes with juice
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 sprigs fresh thyme
- 3 tablespoons minced fresh parsley
- Pappardelle pasta for serving
- Parmesan cheese fresh, grated for serving if desired
Instructions
- Season the beef with salt and pepper and sear in a large skillet over medium high heat with the olive oil until all sides are browned.
- Add the seared meat and remaining ingredients to a 6 quart slow cooker or larger and cover.
- Cook the meat on low heat for 6-8 hours, or until the meat is tender and falling apart.
- Discard the bay leaves and thyme sprigs. Shred your beef with a fork and break down any larger chunks of tomatoes with your fork.
- Cook your pasta according to the package instructions. Drain the pasta and serve with the beef ragu spooned over the top, along with freshly grated pasta and fresh parsley. Enjoy!
