Description
This slow cooker beef ragu is a hearty and flavorful Italian-inspired dish. Tender, slow-cooked beef simmers in a rich tomato sauce, infused with aromatic herbs and vegetables. Perfectly paired with wide pasta, this easy one-pot meal is great for busy nights or make-ahead meals.
Ingredients
Scale
- 2 pounds chuck roast
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 tablespoon minced garlic
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 ½ cups beef broth
- Salt and pepper to taste
- 8 ounces pappardelle, tagliatelle, or fettuccine, cooked separately
- Parmesan cheese for serving (optional)
Instructions
- Season the beef: Generously coat the chuck roast with salt, pepper, oregano, basil, and thyme, ensuring even coverage for maximum flavor.
- Prepare the vegetables: Dice the onion, carrots, and celery, then spread them evenly at the bottom of the slow cooker. Add the minced garlic on top.
- Add the beef and liquids: Place the seasoned beef over the vegetables. Pour the beef broth around the roast, then evenly distribute the crushed tomatoes over everything without stirring.
- Slow cook the ragu: Cover the slow cooker and set it to low for 8 hours or high for 4-5 hours. The beef is ready when it shreds easily with a fork.
- Shred the beef: Remove the beef from the slow cooker and shred it into bite-sized pieces, discarding any excess fat. Return the shredded beef to the slow cooker and stir to combine with the sauce.
- Cook the pasta: In a separate pot, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Assemble the dish: Stir the cooked pasta into the beef ragu, ensuring the noodles are well coated in the sauce. Adjust seasoning if needed.
- Serve and enjoy: Plate the beef ragu, topping it with grated Parmesan cheese and fresh herbs if desired. Serve warm.
Notes
- For a richer flavor, add ½ cup of red wine along with the beef broth.
- If the sauce is too thin, let it cook uncovered for 15 minutes or add a cornstarch slurry.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- This dish tastes even better the next day as the flavors continue to develop.
- Prep Time: 15 minutes
- Cook Time: 8 hours 15 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 345
- Sugar: 5g
- Sodium: 341mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 78mg