Name: Slow Cooker Beef Ragu
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 2 pounds chuck roast — well-marbled for best tenderness (Can substitute short ribs); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme leaves; 1 tablespoon minced garlic ((or 3 cloves fresh, minced)); 1 large onion, diced; 2 medium carrots, peeled and diced; 2 stalks celery, chopped; 1 can crushed tomatoes (28 ounces); 1 1/2 cups beef broth (low-sodium if preferred); Salt and pepper to taste; 8 ounces pasta (tagliatelle, pappardelle, or fettuccine recommended) — cooked per package

I’ve made this slow cooker beef ragu on repeat for chilly nights and relaxed Sunday dinners. It’s a hands-off, comfort-food staple: tender shredded chuck roast slow-simmered with aromatic vegetables, crushed tomatoes, and herbs, finished tossed with wide pasta that soaks up every drop of sauce. If you want a cozy, family-friendly meal that mostly cooks itself, this is it.

Why you’ll love this dish

This ragu delivers deep, slow-cooked flavor with minimal hands-on time. Chuck roast breaks down into silky strands that marry perfectly with a vegetable-forward tomato sauce. It’s budget-friendly, feeds a crowd, and reheats beautifully—great for meal prep or leftovers that taste even better the next day.

“A perfect slow-cooker dinner: tender beef, rich tomato sauce, and pasta that soaks up every spoonful. My whole family asks for seconds.” — Home cook reviewer

Reasons to make it now:

Weeknight ease: toss everything in the slow cooker and carry on with your day.
Comfort factor: rich, meaty sauce that pairs with wide noodles for a hearty plate.
Versatile: serves as pasta sauce, lasagna filling, or a bowl over polenta.

Step-by-step overview

Season the chuck roast and layer aromatic vegetables and garlic in the slow cooker.
Add beef broth and top with crushed tomatoes (don’t stir).
Slow-cook low for 8 hours (or high 4–5 hours) until meat shreds easily.
Shred the meat, discard excess fat, and stir beef back into the sauce.
Cook pasta separately, then toss with the ragu and finish with grated Parmesan.

This quick roadmap helps you scan the process at a glance before gathering ingredients.

What you’ll need

2 pounds chuck roast — well-marbled for best tenderness (can substitute short ribs).
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme leaves
1 tablespoon minced garlic (or 3 cloves fresh, minced)
1 large onion, diced
2 medium carrots, peeled and diced
2 celery stalks, chopped
1 can crushed tomatoes (28 ounces)
1 1/2 cups beef broth (low-sodium if preferred)
Salt and pepper to taste
8 ounces pasta (tagliatelle, pappardelle, or fettuccine recommended) — cooked per package

Notes and substitutions:

For a richer ragu, brown the chuck roast in a hot skillet before adding to the slow cooker (optional; see tips).
Use canned crushed tomatoes for texture; crushed fire-roasted tomatoes add a smoky note.
Swap beef broth for red wine (1 cup) plus 1/2 cup broth for extra depth.

How to prepare it

Pat the chuck roast dry. Generously season all sides with salt, pepper, oregano, basil, and thyme. Rub the spices into the meat so the flavor penetrates.
Place minced garlic, diced onion, carrots, and celery in the bottom of the slow cooker in an even layer. These aromatics will break down and thicken the sauce.
Lay the seasoned roast on top of the vegetables. Pour the beef broth around the sides to avoid washing off seasoning.
Spoon the crushed tomatoes over the roast. Do not stir — keeping tomatoes on top helps prevent scorching during the long cook.
Cover and cook on low for 8 hours, or on high for 4–5 hours. The meat is done when it pulls apart easily with two forks.
Remove the roast and place on a cutting board. Shred the meat using two forks, discarding any large pieces of fat.
Return the shredded beef to the slow cooker and stir thoroughly into the sauce. Taste and adjust seasoning with salt and pepper.
Meanwhile, cook the pasta according to package directions until al dente. Drain, reserving a small cup of pasta water.
Toss the cooked pasta with the ragu in a large bowl or the slow cooker on warm. Add a splash of reserved pasta water if the sauce needs loosening.
Serve hot with grated Parmesan and fresh herbs if desired.

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Best ways to enjoy it

Serve over pappardelle or tagliatelle so the wide noodles catch the sauce.
Spoon ragu over creamy polenta or mashed potatoes for a gluten-free option.
Top with freshly grated Parmesan, a drizzle of good olive oil, and torn basil or parsley.
Pair with a simple green salad and crusty bread to mop up the sauce.
Wine pairing: medium-bodied reds such as Chianti, Sangiovese, or a smooth Merlot.

Storage and reheating tips

Refrigerate: cool to room temperature within two hours and store in an airtight container for 3–4 days.
Freeze: portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: warm gently on the stove over low heat until steaming, or microwave in short bursts, stirring often. Bring to an internal temperature of 165°F (74°C) before serving.
Safety tip: never leave cooked ragu out at room temperature for more than two hours to avoid bacterial growth.

Helpful cooking tips

Optional sear: For an extra layer of flavor, sear the chuck roast 2–3 minutes per side in a hot skillet before slow cooking. Browned edges add depth.
Skim fat: after shredding, skim surface fat with a spoon if you want a leaner sauce.
Thickness control: if the sauce is too thin, remove the lid and cook on high for 20–30 minutes to reduce. To thicken faster, stir in a tablespoon of tomato paste.
Herb freshness: add a small handful of fresh basil or a sprig of rosemary in the last 30 minutes for brighter flavor.
Make ahead: ragu often tastes better the next day as flavors meld—cook it a day ahead for easier entertaining.

Creative twists

Mushroom & beef ragu: add sliced cremini or porcini for extra umami.
Red wine ragu: replace 1 cup of beef broth with a good red wine and reduce liquid slightly.
Slow-cooker Bolognese style: add a splash of milk or cream at the end for a silkier finish.
Vegetarian swap: replace beef with lentils and chopped mushrooms, and use vegetable broth for a plant-based ragu.
Low-carb: serve over shredded roasted cauliflower or zucchini noodles.

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Your questions answered

Q: How long does this ragu take to prepare and cook?
A: Hands-on prep is about 15–20 minutes. Cook time is 8 hours on low or 4–5 hours on high.

Q: Can I brown the meat first?
A: Yes. Searing the roast for 2–3 minutes per side in a hot pan before slow cooking adds flavor but isn’t required.

Q: What cut of beef is best?
A: Chuck roast is ideal because the marbling breaks down into tender strands. Short ribs or brisket work too but may need slightly different timing.

Q: Can I reduce the liquid to make a thicker sauce?
A: You can reduce the broth by 1/4 cup or remove the lid and cook on high 20–30 minutes at the end to concentrate the sauce. Stir in tomato paste for a quick thickener.

Conclusion

If you enjoyed this slow-cooker approach, you might like other shredded beef ragu takes such as the recipe at Slow Cooked Shredded Beef Ragu Pasta – RecipeTin Eats or the pappardelle-focused version at Slow Cooker Beef Ragu with Pappardelle Recipe – Pinch of Yum. Both offer useful variations and techniques to inspire your next batch.