Slow Cooker Beef Ragu (Printable)

Rich, hearty Italian beef slow-cooked 8 hours with tomatoes, wine, and herbs. Perfect over pasta or polenta.

# What You Need:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large chunks

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced

→ Liquids

06 - 1/2 cup dry red wine
07 - 1 (28 oz) can crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 cup beef broth

→ Seasonings & Herbs

10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1/2 teaspoon crushed red pepper flakes
14 - Salt and freshly ground black pepper, to taste

→ Finishing

15 - 2 tablespoons fresh parsley, chopped
16 - Freshly grated Parmesan cheese

→ To Serve

17 - Cooked pasta or creamy polenta

# Steps:

01 - Generously season beef chunks with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear beef on all sides until well browned, about 2–3 minutes per side. Transfer browned beef to the slow cooker.
03 - Add onion, carrots, celery, and garlic to the same skillet. Sauté for 3–4 minutes until softened and fragrant. Transfer vegetables to the slow cooker.
04 - Pour red wine into the skillet, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly, then add to the slow cooker.
05 - Add crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, and red pepper flakes to the slow cooker. Stir everything together to combine.
06 - Cover and cook on low for 8 hours (or high for 4–5 hours) until beef is very tender and shreds easily with a fork.
07 - Discard bay leaves. Shred beef using two forks and stir back into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve hot over cooked pasta or creamy polenta. Garnish with fresh chopped parsley and grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • The house smells absolutely incredible all day long, which might be the best part
  • This is one of those recipes that tastes like you spent hours fussing over it
  • Leftovers somehow get even better overnight
  • It feeds a crowd or provides several nights of easy meals
02 -
  • Searing the beef might feel like an extra step, but it's the difference between good ragu and restaurant-quality ragu
  • The sauce will thicken considerably as it cooks, so don't worry if it looks thin at the start
  • Don't rush the shredding step, pulling the beef apart creates that perfect meaty texture in every bite
03 -
  • A mix of chuck roast and short ribs creates even more flavor, if you're feeling fancy
  • Don't skip the deglazing step, those browned bits contain the most intense beefy flavor
  • If the sauce seems too thick, stir in a splash of beef broth rather than water

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