Slow Cooker Beef Ragu

4.20 from 51 votes

This slow cooker beef ragu is one of my favorite cozy dishes. I love how the beef gets super tender and just melts into the garlicky, tomato-rich sauce. I toss it into the slow cooker in the morning, and by dinner it’s perfect over pasta. It feels like a restaurant meal—with almost no effort!

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Prep Time10

Cook Time10

Total Time10 10

Servings:

Author: Molly Thompson

INGREDIENTS

1 teaspoon olive oil
2 1/2 pounds beef chuck roast cut into 4 large chunks
Kosher salt and pepper to taste
1 carrot peeled and chopped
6 garlic cloves minced
1 medium yellow onion diced
1 stalk celery diced
3 Tablespoons tomato paste
1/2 cup reduced sodium beef broth or red wine
1 (28oz) can crushed tomatoes
2 bay leaves
2-3 sprigs fresh thyme
16 oz pappardelle pasta gluten-free if needed
To serve: Parmesan, ricotta, or parsley

INSTRUCTIONS

Turn slow cooker on high heat to warm.
While it’s warming, add 1 teaspoon of olive oil to a large skillet over medium-high heat. Season both sides of the beef with salt and pepper. Add beef to hot skillet and brown on both sides, about 3 minutes on each side. This step is optional, but helps give the outsides of the beef a nice crust and boost in flavor.
1 teaspoon olive oil, 2 1/2 pounds beef chuck roast, Kosher salt and pepper
Once browned, remove the beef from the pan and place in the bottom of the slow cooker.
Add the carrot, garlic, onion, celery, tomato paste, beef broth and crushed tomatoes to the crock pot with the beef. Mix gently to combine and cover the beef with the sauce. Add the bay leaves and fresh thyme on top, then close the lid and cook on low heat for 8-10 hours, until the sauce is a rich red color and the beef easily falls apart .
1 carrot, 6 garlic cloves, 1 medium yellow onion, 1 stalk celery, 3 Tablespoons tomato paste, 1/2 cup reduced sodium beef broth, 1 (28oz) can crushed tomatoes, 2 bay leaves, 2-3 sprigs fresh thyme
Discard the thyme and bay leaves and use two forks to shred the beef in the pot.
Cook the pasta or other desired side according to package directions. Drain and toss pasta with sauce before serving. Serve with desired toppings.
16 oz pappardelle pasta

Notes

Short Ribs. Swap the chuck roast for 4-5 lbs of bone-in short ribs. You could do a mixture of short ribs and chuck as well.

Instant Pot Beef Ragu: Set the instant pot to high saute setting. Season and sear beef in instant pot on both sides. Add the rest of the ingredients and set to high pressure (manual) for 30 minutes. Quick release and shred beef.

Storage. Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze before cooking: Add everything to a large freezer bag, seal and freeze for up to 3 months. Thaw overnight and cook on low for 10 hours.

Freeze after cooking: Allow cooked ragu to cool, place in freezer bag, seal and store for up to 3 months. Thaw overnight and reheat in the microwave or on the stove.

Nutrition information is only for beef ragu sauce. Does not include pasta or toppings.

Nutrition

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