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Crock Pot Beef Ragu Recipe has everything you need for a great dinner in the slow cooker. This dish is loaded with lots of beef, tomatoes, pasta and more for the best meal your family will love.
We recently made this delicious Italian Ragu recipe and it was oh so good! We love it and the kids love it too. That says a lot when our entire family likes it. We have some picky eaters.
Not only does it tastes amazing but it is so easy to make thanks to the crock pot. I can toss everything in the morning into the slow cooker and dinner will be ready when we get home.
If you love this recipe, you might try this Crock Pot Beef Stroganoff Recipe.
Table of Contents
Why We Love This Recipe
We love that this Beef Ragu Recipe is loaded with simple ingredients. The roast cooks so tender and full of flavor. Combining the cooked noodles with the tomato based sauce makes for the perfect weeknight meal.
It is the ultimate comfort food and perfect served with a side of Homemade Garlic Bread.
Ingredients
- Chuck Roast
- Dried Oregano
- Dried Basil
- Dried Thyme
- Minced Garlic
- Onion
- Carrots
- Celery Stalks
- Crushed Tomatoes
- Beef Broth
- Salt and Pepper
- Pasta (such as tagliatelle, pappardelle, or fettuccine)
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variations Ideas
- Cut Of Beef – This recipe can be made with different cuts of beef. Beef Chuck Roast is our favorite but lamb, veal, flank steak or short ribs will also work.
- Seasoning – Feel free to add in other types of spices or fresh herbs to your preference. You can also change the sauce base as well. Red wine, tomato paste, fresh thyme, rosemary sprigs or garlic cloves.
- Beef Stock – Substitute the beef broth for beef stock for a delicious variation.
- Pasta – This pasta dish is traditionally made with pappardelle pasta but you can change it to what you prefer.
Step by Step Instructions
Step 1 – Season the chuck roast with salt, pepper, oregano, basil, and thyme.
Step 2 – In the crock pot, layer the minced garlic, diced onion, chopped carrots, and celery.
Step 3 – Place the seasoned roast on top of the vegetables.
Step 4 – Pour in the beef broth, then add the crushed tomatoes over the roast. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and shreds easily.
Step 5 – Once cooked, remove the beef, shred it with forks, discarding any large fat pieces, and return it to the crock pot.
Step 6 – Stir in the cooked pasta, ensuring it’s well mixed with the beef and sauce. Adjust seasoning if necessary, and serve warm. Enjoy!
Recipe Tips
- Season Beef – We recommend season the beef on both sides for the best flavor. There is no need to sear the beef in a large skillet. Just place in the crock pot with the broth and tomato sauce.
- Shredding Beef – This roast cooks so tender and will be easily to shred with two forks. I like to remove all the fat pieces before placing back in the slow cooker.
- Cook Pasta – Cook the pasta separately in a large pot or dutch oven. Cook al dente for best results so the pasta does not get mushy.
Serving Suggestions
This slow cooker beef ragu can be served with many different easy side dish recipes. We recommend serving with a side of Air Fryer Broccoli and Homemade Breadsticks to make sure to get every last drop of the sauce.
Make sure to top with shredded parmesan cheese when serving.
Frequently Asked Questions
Store your leftovers in an airtight containers for up to 3 days in the refrigerator.
Yes, you can freeze beef ragu. We recommend if you plan on freezing it to keep the pasta separately and just mix in the pasta when ready to serve again.
Reheat the leftovers in a Dutch Oven over medium-high heat. Thaw first in the fridge overnight then reheat. You can also place the frozen container in the crock pot to reheat.
More Slow Cooker Beef Recipes
If you make this Slow Cooker Beef Ragu Recipe, please leave us a comment or star review. We love hearing from you.
Slow Cooker Beef Ragu
Ingredients
- 2 pounds chuck roast
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme leaves
- 1 tablespoon minced garlic
- 1 large onion (diced)
- 2 medium carrots (peeled and diced)
- 2 celery stalks (chopped)
- 1 can crushed tomatoes (28 ounces)
- 1 1/2 cups beef broth
- salt and pepper (to taste)
- 8 ounces Pasta (such as tagliatelle, pappardelle, or fettuccine), cooked according to package
Instructions
- Season the chuck roast with salt, pepper, oregano, basil, and thyme.
- In the crock pot, layer the minced garlic, diced onion, chopped carrots, and celery.
- Place the seasoned roast on top of the vegetables.
- Pour in the beef broth, then add the crushed tomatoes over the roast.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and shreds easily.
- Once cooked, remove the beef, shred it with forks, discarding any large fat pieces, and return it to the crock pot.
- Stir in the cooked pasta, ensuring it's well mixed with the beef and sauce. Adjust seasoning if necessary, and serve warm. Enjoy!
Loved this recipe though I used pappadella pasta instead of egg noodles
This looks amazing! Can’t wait to try it.