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- 2 pounds beef chuck roast - 1 large onion, diced - 3 cloves garlic, minced - 1 large carrot, diced - 1 celery stalk, diced - 1 can (28 ounces) crushed tomatoes - 2 tablespoons tomato paste - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 3 cups beef broth - 2 tablespoons olive oil - Fresh parsley, chopped for garnish - 1 pound pasta of choice (like pappardelle or fettuccine) In this recipe, the main ingredients all come together to create a rich and hearty dish. The beef chuck roast is perfect for slow cooking. It becomes tender and flavorful over the long cooking time. The onion, garlic, carrot, and celery add depth and sweetness to the sauce. The crushed tomatoes and tomato paste give the ragu a rich, thick texture. Dried oregano and basil bring classic Italian flavors to the dish. A bit of red pepper flakes adds a gentle kick, but you can skip it for a milder ragu. Make sure to season well with salt and pepper. The beef broth adds richness and helps meld all the flavors together. Olive oil is key for sautéing the vegetables, adding a nice richness. Finally, fresh parsley makes for a vibrant garnish, adding both color and freshness. With these ingredients, you are on your way to a comforting meal that everyone will love. Don't forget to pair it with the perfect pasta for a complete dish! {{ingredient_image_1}} Start by searing the beef chunks. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper. Place them in the hot skillet. Sear each side for about three to four minutes until browned. This step locks in flavor. Once done, transfer the beef to your slow cooker. Next, it’s time for the vegetables. Use the same skillet to save flavor. Add the diced onion, carrot, and celery. Sauté for about five minutes until they soften. Then, add three cloves of minced garlic. Cook for another minute until fragrant. This creates a nice base for your ragu. Now, pour the sautéed vegetables over the beef in the slow cooker. Add one can of crushed tomatoes and two tablespoons of tomato paste. Then, sprinkle in two teaspoons of dried oregano, one teaspoon of dried basil, and optional red pepper flakes for heat. Don’t forget to add three cups of beef broth. Stir gently to mix all the ingredients well. Cover the slow cooker and set it to cook. You can choose low for eight hours or high for four hours. The goal is to have tender beef that shreds easily. Check it at the end of cooking to ensure it’s just right. Once the cooking time is up, use two forks to shred the beef right in the sauce. Mix it well so every bit of beef is coated in that rich sauce. Taste it, and adjust the seasoning with more salt and pepper if needed. About 20 minutes before serving, cook your chosen pasta in a large pot of salted boiling water. Follow the package instructions for best results. Drain the pasta and set it aside. Finally, toss the cooked pasta with the beef ragu until well combined. Enjoy your meal! To make a great beef ragu, start by searing the beef. This step adds deep flavor. Heat olive oil in a skillet over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef for about 3 to 4 minutes on each side. You want a nice brown color. This browning locks in juices and flavor. Next, adjust the seasoning for taste. After cooking, taste the ragu sauce. You may need more salt or pepper. Do not be shy to add more herbs! A pinch of red pepper flakes can add warmth if you like a bit of heat. Choose the right slow cooker setting. For tender beef, cook on low for 8 hours. If you're in a hurry, use the high setting for 4 hours. The low setting will give the best flavor and texture. Avoid overcooking by setting a timer. If you see the beef shredding easily, it’s done. Check it at the 4-hour mark if you use the high setting. Garnishing with fresh parsley makes your dish pop. Chop the parsley finely and sprinkle it on top before serving. This adds color and a fresh taste. When serving, toss the ragu with your pasta. I recommend using pappardelle or fettuccine. These types hold the sauce well. Serve it hot and enjoy a warm bowl of goodness! Pro Tips Choose the Right Cut: Beef chuck roast is ideal for slow cooking due to its marbling, which results in tender, flavorful meat. Avoid lean cuts as they can dry out. Enhance the Flavor: Consider adding a splash of red wine to the sauce for added depth and richness. Let it simmer for a few minutes before adding to the slow cooker. Don’t Rush the Shredding: Allow the beef to cool slightly before shredding. This makes it easier to handle and ensures you don’t burn your fingers! Store for Later: This ragu freezes beautifully! Portion leftovers in airtight containers for convenient meals in the future. Just reheat on the stovetop or microwave. {{image_2}} You can use different cuts of beef for your ragu. I like using beef chuck roast, but you can try brisket or short ribs. Each cut brings its own flavor and texture. If you want a quicker option, substituting with ground beef or turkey works well. Just adjust the cooking time. Ground meat cooks faster, so keep an eye on it. You can make a plant-based version of beef ragu. Replace the beef with mushrooms or lentils. Both options add great texture and flavor. For a heartier dish, you can use jackfruit or tempeh. These choices soak up the sauce nicely. Add extra veggies like zucchini or bell peppers for more depth. Adding red wine can give your ragu more depth of flavor. Just a cup adds richness. Make sure to let it reduce a bit before serving. You can also experiment with different herbs. Try thyme, rosemary, or even sage for a twist. Each herb can change the flavor profile and make the dish uniquely yours. After enjoying your meal, let the ragu cool down. This step helps keep it fresh. Place the ragu in airtight containers. Glass or plastic containers work well. Make sure to store it in the fridge. To enjoy your ragu again, gently reheat it. You can use the stove or microwave. If using the stove, heat it in a pot over low heat. Stir it often to prevent sticking. For the microwave, heat in short bursts. Stir in between to heat evenly. You can also freeze the ragu for later. Just store it in freezer-safe containers. It keeps well for up to three months. Your beef ragu lasts about 3 to 4 days in the fridge. After that, it may spoil. Always check for signs of spoilage. If it smells sour or has a strange color, do not eat it. When in doubt, throw it out! Yes, you can make Slow Cooker Beef Ragu ahead of time. First, cook the ragu as directed. Let it cool before storing. Place it in an airtight container. You can keep it in the fridge for up to three days. When you are ready to eat, just reheat it. You can use the stove or microwave for this. The flavors will meld even more as it sits. For beef ragu, I recommend using wide pasta. Pappardelle or fettuccine works great. The thick sauce clings well to these noodles. Their texture holds up against the rich ragu. If you prefer something different, try tagliatelle. It also pairs nicely with the beef. To thicken the sauce for beef ragu, try simmering it longer. This reduces the liquid and intensifies the flavor. You can also mix a little cornstarch with cold water. Stir this mixture into the sauce. Let it cook for a few more minutes to thicken. Traditional beef ragu is not gluten-free because of the pasta. However, you can make it gluten-free. Use gluten-free pasta options like rice or quinoa pasta. They work well with the ragu. Always check labels to ensure no gluten ingredients are present in the sauce. In this blog post, I covered how to make a delicious Slow Cooker Beef Ragu. We looked at key ingredients, easy steps, and tips for perfecting your dish. You can use alternatives like ground beef or even create a vegetarian version. Remember to store leftovers properly for best flavor. Making this ragu will impress your family and friends. It's a satisfying meal you can enjoy any time. Dive into this hearty recipe and enjoy every bite!

Cozy Slow Cooker Beef Ragu

A comforting beef ragu cooked slowly in a slow cooker, perfect for serving over pasta.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6

Ingredients
  

  • 2 pounds beef chuck roast, cut into large chunks
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 28 ounces can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • 3 cups beef broth
  • 2 tablespoons olive oil
  • 1 pound pasta of choice (like pappardelle or fettuccine)
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef on all sides until browned (about 3-4 minutes each side). Transfer to the slow cooker.
  • In the same skillet, add the onion, carrot, and celery. Sauté for about 5 minutes until softened. Add the garlic and sauté for another minute until fragrant.
  • Pour the sautéed vegetables over the beef in the slow cooker. Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and beef broth. Stir gently to combine all the ingredients.
  • Cover the slow cooker and cook on low for 8 hours or on high for 4 hours until the beef is tender and easily shreds.
  • Once cooked, use two forks to shred the beef into bite-sized pieces right in the slow cooker, mixing it into the sauce. Taste and adjust seasonings with more salt and pepper if desired.
  • About 20 minutes before serving, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
  • Toss the cooked pasta with the beef ragu until well coated.
  • Serve hot, garnished with fresh chopped parsley if desired.

Notes

Feel free to adjust the spices according to your taste.
Keyword beef ragu, pasta, slow cooker