Slow Cooker Beef Ragu

5 from 7 votes

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.

Prep Time15

Cook Time8 15

Total Time8 30

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $19.99, $2.50 per Serving

Ingredients

2 pounds chuck roast
1 teaspoon dried oregano
1 teaspoon dried basil
½ 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 ½ cups beef broth
salt and pepper (to taste)
8 ounces Pasta (such as tagliatelle, pappardelle, or fettuccine), cooked according to package

Instructions

Season chuck roast with salt, pepper, oregano, basil, and thyme.
In a crock pot, add minced garlic, diced onion, diced carrots, and chopped celery stalks.
Place the seasoned roast on top.
Pour in beef broth and add crushed tomatoes over the roast.
Cover and cook on low for 8 hours or high for 4–5 hours until tender.
Remove the beef, shred it, and return it to the crock pot.
Stir in cooked pasta and mix well.
Adjust seasoning if needed and serve warm.

Video

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.

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