Slow Cooker Beef Ragu
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Flavorful Italian comfort food that only takes 15 minutes to prep? Count me in! This popular Slow Cooker Beef Ragu recipe is easy to make and so scrumptious! Toss everything in a Crock Pot, then let it do the work for you. Serve the ragu over creamy cheesy polenta or pappardelle pasta for a delicious dinner!
This Beef Ragu recipe has been pinned over 44,000 times and was featured at #3 on Huffington Post’s list of “The Best Recipes That Came From Food Bloggers in 2014“. Needless to say, it’s popular for a reason!
“This is a fantastic recipe – it has SUCH great flavor for such few ingredients!”
-Kari
This recipe has been a hit since it first appeared on the blog in 2014. While the original recipe remains the same, I’ve updated this post to include answers to frequently asked questions, new serving options, and easy additions that can be made to the recipe.
With a quick prep time, simple instructions, and delicious flavor, you simply can’t go wrong with this classic recipe! If you’re in a hurry, you can also try my Instant Pot Beef Ragu, same tender beef goodness, made in just one hour.
Instructions
- Add sliced onion, minced garlic cloves and fresh chopped rosemary to the bottom of a slow cooker.
- Heat a large skillet (preferably cast iron) on the stove over high heat.
- Season a beef chuck roast with salt and black pepper. Once the skillet is hot, add the seasoned roast and sear for 2-3 minutes per side, then transfer it to a slow cooker.
- In a medium bowl, stir beef broth, red wine and tomato paste together. Pour the mixture over the beef in the slow cooker. Add diced tomatoes to the Crock Pot.
- Cook on high for 5-6 hours, or on low for 10-12 hours.
- After the cooking time is complete, use two forks or meat claws to shred the beef apart in the slow cooker.
- Serve the beef ragu on top of creamy cheesy polenta or tossed with pappardelle pasta.
- If serving with pasta, bring a large pot of salted water to boil on the stove over high heat. Add the pasta and cook according to package directions, until al dente. Drain and toss with the ragù immediately. Top with freshly grated parmesan cheese.
Optional additions and substitutions
- To sneak in some extra veggies, add diced carrots and celery at the same time as the onion. This combination of vegetables is known as soffritto in Italian. I recommend adding 1/2 cup of each vegetable to the ragu.
- To spice up the ragu, add 1/2 teaspoon red pepper flakes with the salt and pepper.
- To add more flavor, rub 2 tablespoons of Italian Seasoning on the beef chuck roast with the salt and pepper.
- The fresh rosemary in this recipe can be substituted with fresh thyme sprigs.
- When it comes to red wine, I recommend using cabernet sauvignon, chianti, pinot noir, or syrah in this recipe. If you don’t want to use wine, you can omit it or replce it with white grape juice.
- You can substitute a tri tip, bottom round roast, or brisket, in for the beef chuck roast.
How to serve it
- Over Creamy Cheesy Polenta – my favorite way to serve the dish!
- With pasta – preferably pappardelle or another wide, flat pasta noodle, like fettuccine.
- In lasagna – seriously, the best lasagna you’ll ever make in your life is with this beef ragu as the sauce!
- Over raviolis – to keep things simple, pick up a container of pre-made fresh cheese raviolis in the refrigerated section of the grocery store. They cook up in 2-3 minutes and pair perfectly with the beef ragu sauce, cooked down to a slightly thicker consistency.
- Over spaghetti squash – for a low carb option, serve the ragu over roasted spaghetti squash.
What to serve with it
After deciding how to serve the ragu, it’s time to decide what to serve on the side. I usually keep it simple with a salad and bread (to soak up any extra ragu sauce left behind!).
An easy caesar salad and warm baguette are perfect, but if you want to step it up a notch, here are a few of my favorite salad and bread side dishes to serve with beef ragu.
More Italian sauces to try
And don’t miss these other popular recipes for Italian pasta sauces!
Slow Cooker Beef Ragu
Video
Ingredients
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 pounds beef chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups beef broth
- ¼ cup red wine
- 6 ounce can tomato paste
- 15 ounce can diced tomatoes, or 2 cups diced fresh tomatoes
For serving (optional)
- 12 ounces pappardelle pasta
- 6 cups creamy cheesy polenta, click link for recipe
- ½ cup Parmesan cheese, grated
Instructions
- Add the onion, garlic, and rosemary to the bottom of a slow cooker.
- Heat a large skillet (preferably cast iron) on the stove over high heat.
- Season the beef on all sides with the salt and pepper. Once the skillet is hot, add the seasoned beef and sear for 2-3 minutes per side, then transfer it to a slow cooker.
- In a medium bowl, combine the beef broth, red wine and tomato paste. Pour the mixture over the beef. Add the can of diced tomatoes to the slow cooker.
- Cook on high for 5-6 hours, or on low for 10-12 hours.
- After the cooking time, use two forks or meat claws to shred the beef in the slow cooker.
- Optional: serve the beef on top of creamy polenta or toss it with cooked pasta. Top with freshly grated parmesan cheese.
Notes
- Nutritional Information: The nutrition information provided does not include the serving options.
- Gluten Free Option: This recipe is gluten free when served over polenta or with gluten free pasta. Always make sure the beef broth used is gluten free.
- Pressure Cooker Option: Click here for an Instant Pot version of this recipe.
- Thickening the sauce: to thicken the sauce, transfer it from the slow cooker to a large pot on the stove over medium high heat. Allow it to reduce and simmer for 15 minutes, stirring occasionally.
- Wine Substitute: omitting the wine in this recipe is totally fine. You can also substitute white grape juice in it’s place.
- Storage: leftovers of this ragu will stay good in the refrigerator for 5-7 days, or in the freezer for up to 3 months. To defrost, I recommend placing the ragu back in the fridge overnight.
- Reheating: place the ragu in a dutch oven on the stove, covered, set to low for one hour. You can also reheat the ragu in a slow cooker set to low for 1-2 hours.
- Cuts of beef: Instead of a chuck roast, a bottom round roast, tri tip or brisket can be used in it’s place.
Nutrition Facts
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165 Comments on “Slow Cooker Beef Ragu”
Love it even with plain polenta!
This is a fantastic recipe – it has SUCH great flavor for such few ingredients! I am wondering if I use 4lbs of chuck roast, should I double all the other ingredients as well? Thanks so much!
Thanks so much Kari, I’m so glad you’re enjoying the recipe! If using a 4 lb chuck roast, I would double all of the ingredients, except for the onion. One cup of onion will provide plenty of flavor, no matter the size of the chuck roast!
This made an amazing dinner last night. Everyone loved it.
Whoaaa this dish looks so comforting especially for Fall. And that creamy polenta makes a perfect duet with beef ragu
Slow cooker beef ragu sounds so delicious. This meal is perfect for busy weeknights. Love your post and recipe
What a perfect Sunday dinner! My family loved this recipe! Have you made it using other cuts of beef?
Hi Marsha, thanks so much, I’m glad your family enjoyed the recipe! I’ve personally also made it with brisket and tri tip.
I love this recipe! Makes dinner so easy!
We don’t drink instead of the red wine what can I submit it with
Hi Betty, you could substitute white grape juice for the red wine. Enjoy!