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Slow Cooker Beef Ragu

A hearty and comforting slow-cooked beef ragu prepared with tender chuck roast, aromatic vegetables, and finished with wide pasta that soaks up the rich sauce.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Pat the chuck roast dry and generously season all sides with salt, pepper, oregano, basil, and thyme.
  2. Place minced garlic, diced onion, carrots, and celery in the bottom of the slow cooker in an even layer.
  3. Lay the seasoned roast on top of the vegetables and pour the beef broth around the sides.
  4. Spoon the crushed tomatoes over the roast without stirring.
Cooking
  1. Cover and cook on low for 8 hours or on high for 4–5 hours.
  2. Once done, remove the roast, shred the meat, and return it to the sauce.
Pasta Preparation
  1. Cook pasta according to package directions until al dente.
  2. Toss the cooked pasta with the ragu in a large bowl or the slow cooker on warm.
Serving
  1. Serve hot with grated Parmesan and fresh herbs if desired.

Notes

For a richer ragu, brown the chuck roast in a hot skillet before adding to the slow cooker (optional). 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.