Slow Cooker Beef Ragu (Print View)
Tender slow-cooked beef in a rich tomato sauce over wide pappardelle noodles.
# Ingredient List:
→ Beef & Aromatics
01 - 2 lbs beef chuck roast, trimmed and cut into large chunks
02 - 2 tbsp olive oil
03 - 1 large yellow onion, finely chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
→ Sauce & Seasonings
07 - 2 tbsp tomato paste
08 - 1 (28 oz) can crushed tomatoes
09 - 1 cup beef broth
10 - 1/2 cup dry red wine
11 - 2 tsp dried oregano
12 - 1 tsp dried thyme
13 - 1 tsp dried basil
14 - 1/2 tsp crushed red pepper flakes (optional)
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
→ Pasta & Garnishes
17 - 1 lb pappardelle pasta
18 - 1/2 cup freshly grated Parmesan cheese
19 - 1/4 cup fresh parsley, chopped
# How to Make:
01 - Generously season the beef chunks with salt and pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks until browned on all sides, about 2–3 minutes per side. Transfer the browned beef to the slow cooker.
03 - In the same skillet, add the onion, carrots, and celery. Cook for 4–5 minutes until softened. Add the garlic and tomato paste, stirring constantly for 1 minute to bloom the flavors. Transfer the mixture to the slow cooker.
04 - Pour the crushed tomatoes, beef broth, and red wine into the skillet to deglaze, scraping up any browned bits from the bottom. Pour this liquid into the slow cooker. Add oregano, thyme, basil, red pepper flakes, and bay leaves. Stir gently to combine.
05 - Cover the slow cooker and cook on low heat for 8 hours, or until the beef is fork-tender and easily shreds.
06 - Remove the beef from the slow cooker and shred it using two forks. Return the shredded meat to the sauce. Discard the bay leaves. Taste the sauce and adjust seasoning with salt and pepper if necessary.
07 - Cook the pappardelle pasta in a large pot of salted boiling water according to package instructions until al dente. Drain well.
08 - Toss the cooked pasta with the beef ragu sauce, or serve the sauce ladled over the pasta. Garnish with freshly grated Parmesan cheese and chopped parsley.
# Expert Advice:
01 -
- The beef becomes impossibly tender without any effort on your part once it starts cooking.
- This is one of those dishes that tastes better the next day, making it perfect for meal prep or last-minute entertaining.
02 -
- Don't skip the searing step, even though it feels like extra work—that browned crust is where the real flavor lives.
- If your ragu seems too thin when the beef is done cooking, strain out the solids and simmer the liquid on the stovetop until it thickens to your liking.
03 -
- Always remove the bay leaves before serving—it's a small thing, but it prevents anyone from biting down on one unexpectedly.
- If you prefer a thicker sauce, simmer it uncovered on low heat in the slow cooker during the last hour of cooking, or transfer it to the stovetop after shredding the beef.