Crock Pot Beef Ragu Recipe has everything you need for a great dinner. This dish is loaded with lots of beef, tomatoes, pasta and more for the best meal.
8ounces 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!
Notes
Beef Selection: Chuck roast is ideal for this recipe due to its marbling and tenderness when slow-cooked. However, similar cuts like brisket or round roast can be used as alternatives.Thickness of the Sauce: If you find the sauce too thin after cooking, you can thicken it with a cornstarch slurry (mix equal parts cornstarch and water). Add this to the crock pot and allow it to cook for an additional 15-20 minutes.Pasta Choice: While wider pasta shapes are suggested, feel free to use any pasta you prefer. Just be mindful of the cooking time to ensure it doesn’t overcook when mixed in with the hot ragu.Slow Cooker Size: Ensure your crock pot is large enough to accommodate the roast and the liquid without overflowing. A 6-quart crock pot, or larger, is the recommended size for this recipe.Crock Pot Settings: Cooking on low for a longer period usually yields more tender and flavorful meat compared to cooking on high. I always recommend doing roast on the low setting.