Slow Cooker Beef Ragu

Overhead view of beef ragu on pappardelle pasta.

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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Course: Main Course

Cuisine: Slow Cooker

Keyword: Slow Cooker Beef Ragu

Prep Time: 15

Cook Time: 8

Servings:

Calories: 496kcal

Equipment

Slow Cooker

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!

Notes

Cooked in a 6qt Crockpot.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Slicing the meat into smaller pieces will help it cook faster.

You can skip the steps to sear the beef, but I’ve found the searing adds extra depth of flavor to the dish.

You can omit the wine in this recipe and substitute with an additional cup of beef broth.

Nutrition