Go Back

Slow Cooker Beef Ragu

Slow cooker beef ragu cooks chuck roast low and slow in a rich tomato and red wine sauce until the beef is very tender. Shred the beef into the sauce and toss it with al dente pappardelle for a hearty pasta dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

For the ragu
  • 3 lb boneless beef chuck roast cut into 3 pieces
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 1 carrot medium, finely chopped
  • 1 celery rib finely chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.5 cup dry red wine
  • 1 can (28 oz) crushed tomatoes
  • 0.5 cup low-sodium beef broth
  • 1 tsp dried oregano
  • 2 bay leaves
For the pasta
  • 1 tbsp kosher salt
  • 1 lb pappardelle

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Brown and slow-cook the ragu
  1. Season the beef on all sides with the kosher salt and black pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat.
  3. Brown the beef on all sides, about 8 to 10 minutes total, then transfer it to a 6-quart slow cooker.
  4. Add the onion, carrot, and celery to the skillet and cook over medium heat until softened, 4 to 5 minutes.
  5. Stir in the garlic and tomato paste and cook for 1 minute.
  6. Pour in the red wine, scrape up the browned bits, and simmer until reduced by about half, 2 to 3 minutes.
  7. Transfer the mixture to the slow cooker.
  8. Add the crushed tomatoes, beef broth, oregano, and bay leaves to the slow cooker and stir around the beef.
  9. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is very tender.
  10. Transfer the beef to a cutting board and discard the bay leaves.
  11. Shred the beef with two forks, return it to the slow cooker, and stir it into the sauce.
Cook the pasta and serve
  1. Bring a large pot of water to a boil, add the tablespoon of kosher salt and pappardelle, and cook according to the package directions until al dente.
  2. Drain the pasta.
  3. Toss the pasta with the ragu and serve hot.

Notes

For the most tender beef, cook until it is very tender before shredding. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a gluten-free option, serve the ragu with gluten-free pasta.