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Slow Cooker Beef Ragu

Slow cooker beef ragu is simmered low and slow until the chuck roast turns completely fall-apart tender, then stirred back into a thick tomato-wine sauce. Serve it over pappardelle or rigatoni for a hearty Italian-style ragù with a rich, glossy coating.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

beef chuck roast
  • 3 lb beef chuck roast
crushed San Marzano tomatoes
  • 2 can (28 oz each) crushed San Marzano tomatoes
dry red wine
  • 1 cup dry red wine
onion
  • 1 onion
garlic
  • 4 garlic
celery
  • 2 celery
carrots
  • 2 carrots
tomato paste
  • 2 tbsp tomato paste
dried basil
  • 1 tsp dried basil
dried oregano
  • 1 tsp dried oregano
dried thyme
  • 0.5 tsp dried thyme
sugar
  • 0.5 tsp sugar
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
bay leaves
  • 2 bay leaves
pappardelle or rigatoni, cooked, for serving
  • 1 pappardelle or rigatoni, cooked, for serving
fresh basil and freshly grated Parmesan for garnish
  • 1 fresh basil and freshly grated Parmesan for garnish

Equipment

  • 1 slow cooker

Method
 

Season and add to the slow cooker
  1. Season the beef chuck roast generously with salt and black pepper, then place it in the slow cooker. Visual cue: the roast should look evenly speckled with seasoning.
  2. Whisk together crushed San Marzano tomatoes, dry red wine, tomato paste, garlic, onion, celery, carrots, dried basil, dried oregano, dried thyme, and sugar until smooth. Visual cue: there should be no tomato paste lumps.
  3. Pour the sauce over the beef in the slow cooker and add bay leaves. Visual cue: bay leaves should be partially visible on top of the sauce.
Cook low until fall-apart tender
  1. Cook on low for 8–10 hours until the beef is completely fall-apart tender. Visual cue: the meat should shred easily when pressed with a fork.
Shred, combine, and serve
  1. Remove the beef and shred into large pieces using two forks, then discard the bay leaves. Visual cue: shredded pieces should be thick and steak-like, not finely ground.
  2. Return the shredded beef to the sauce and stir to combine. Visual cue: the sauce should cling to the beef and look thick and cohesive.
  3. Serve the ragu over pappardelle or rigatoni, then garnish with fresh basil and freshly grated Parmesan. Visual cue: finish with bright basil leaves and a light snowfall of Parmesan.

Notes

For the richest ragu flavor, keep the slow cooker lid closed during the 8–10 hour cook so the sauce stays concentrated. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or microwave, adding a splash of water if needed. Freezing is yes: freeze up to 3 months and thaw in the fridge before reheating. For a lower-sodium option, use reduced-salt tomatoes and cut the added salt to taste.