Slow Cooker Beef Ragu (Printable)

Tender beef in a rich tomato sauce served with wide pappardelle noodles.

# What You'll Need:

→ 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 can (28 oz) 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 It:

01 - Generously season the beef chunks with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat and sear beef on all sides until browned, approximately 2–3 minutes per side. Transfer seared beef to slow cooker.
03 - In the same skillet, sauté onion, carrots, and celery for 4–5 minutes until softened. Stir in garlic and tomato paste, cooking an additional 1 minute. Transfer mixture to slow cooker.
04 - Add crushed tomatoes, beef broth, red wine, oregano, thyme, basil, red pepper flakes if using, and bay leaves to slow cooker. Stir gently to blend ingredients.
05 - Cover and cook on low heat for 8 hours until beef is tender and easily shredded with a fork.
06 - Remove beef from slow cooker, shred using two forks, and return shredded meat to sauce. Discard bay leaves. Adjust seasoning with salt and pepper as necessary.
07 - Cook pappardelle pasta according to package instructions until al dente. Drain thoroughly.
08 - Toss pasta with ragu sauce or serve sauce over pasta. Garnish with freshly grated Parmesan cheese and chopped parsley.

# Expert Hacks:

01 -
  • The beef becomes so silky and tender that you'll forget you're eating slow cooker food, not something simmered for hours on the stove.
  • It's the kind of dish that smells incredible while you're doing absolutely nothing, making you feel like a brilliant cook without actual effort.
  • Leftovers taste even better the next day, and you can freeze portions to rescue future hectic weeks.
02 -
  • Don't skip the searing step even though it adds time and dishes, because browning the meat creates flavors that slow cooking alone can't develop.
  • If your sauce seems thin after cooking, you can remove the lid during the last 30 minutes to let some liquid evaporate and intensify the flavors.
  • Fresh pasta water is your secret weapon for bringing everything together with the right consistency and helping the sauce cling to the noodles.
03 -
  • If you want an even richer ragu, substitute half the beef broth with beef stock made from bones, or toss in a parmesan rind to dissolve into the sauce.
  • Don't rush the searing step and don't overcrowd the pan, because a proper crust on the beef adds more depth than sacrificing browning to speed.

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