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!

Slow cooker shredded beef ragu in bowl with creamy polenta

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.

Beef ragu recipe in crock pot

Instructions

  1. Add sliced onion, minced garlic cloves and fresh chopped rosemary to the bottom of a slow cooker.
  2. Heat a large skillet (preferably cast iron) on the stove over high heat.
  3. 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.
  4. 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.
  5. Cook on high for 5-6 hours, or on low for 10-12 hours.
  6. After the cooking time is complete, use two forks or meat claws to shred the beef apart in the slow cooker.
  7. Serve the beef ragu on top of creamy cheesy polenta or tossed with pappardelle pasta.
  8. 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.
Shredded beef ragu in bowl served over polenta with fresh rosemary

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.
Shredded beef ragu sauce served over creamy polenta in bowl

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 Mushroom Ragu

Easy Bolognese Meat Sauce with Roasted Tomatoes

Pasta Boscaiola – Creamy Mushroom and Bacon Sauce

Nduja Pasta
Shredded beef ragu tomato sauce in bowl with creamy polenta and rosemary sprig
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Slow Cooker Beef Ragu

Rich, hearty, and bursting with flavor, this Beef Ragu recipe is slow-cooked to perfection and served over pasta for the ultimate comfort food meal. It’s surprisingly easy to make and guaranteed to become a family favorite!
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: Italian
Diet: Gluten Free

Video

Ingredients

For serving (optional)

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

Calories 250kcal (13%)Carbohydrates 8g (3%)Protein 24g (48%)Fat 13g (20%)Saturated Fat 6g (30%)Polyunsaturated Fat 1gMonounsaturated Fat 7gTrans Fat 1gCholesterol 78mg (26%)Sodium 851mg (35%)Potassium 767mg (22%)Fiber 2g (8%)Sugar 5g (6%)Vitamin A 418mg (8%)Vitamin C 11mg (13%)Calcium 56mg (6%)Iron 4mg (22%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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