Description

Slow Cooker Beef Ragu is the ultimate comfort food, combining tender, fall-apart beef with a rich, flavorful tomato-based sauce. This hearty dish is slow-cooked to perfection, allowing the flavors to meld together beautifully. It’s the perfect meal for cozy nights, family dinners, or even special gatherings when you want something comforting yet impressive. Serve it over pasta, polenta, or mashed potatoes for a satisfying, soul-warming dish that’s bound to become a family favorite.

Ingredients

Scale

For the Ragu:

2 ½ lbs beef chuck roast, trimmed of excess fat
1 large onion, finely diced
3 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 can (28 oz) crushed tomatoes
1 cup beef broth
2 tablespoons tomato paste
½ cup milk
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
2 bay leaves
Salt and black pepper, to taste
2 tablespoons olive oil

For Serving:

1 lb pasta (pappardelle or tagliatelle recommended)
Fresh parsley or basil, chopped (optional)
Freshly grated Parmesan cheese (optional)

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Instructions

Prepare the Ingredients:

Season the Beef: Pat the beef chuck roast dry and season generously with salt and black pepper.
Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Transfer to the slow cooker.

Build the Flavor Base:

Cook the Aromatics: In the same skillet, add diced onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and tomato paste, cooking for 1 minute until fragrant.
Deglaze the Pan: Pour in the beef broth, scraping up any browned bits. Transfer the mixture to the slow cooker.

Slow Cook the Ragu:

Add the Remaining Ingredients: Add crushed tomatoes, milk, oregano, thyme, smoked paprika, bay leaves, and additional salt and pepper to the slow cooker. Stir to combine.
Cook: Cover and cook on low for 8 hours, or until the beef is fork-tender and shreds easily.

Finish the Ragu:

Shred the Beef: Remove the beef from the slow cooker, shred it using two forks, and return it to the sauce. Stir to combine. Discard the bay leaves.

Serve:

Cook the Pasta: Cook the pasta according to package instructions. Drain and toss with a bit of the ragu sauce to coat.
Plate and Garnish: Serve the pasta topped with generous ladles of ragu, fresh parsley or basil, and grated Parmesan cheese.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: dinner

Nutrition

Calories: 400-450 kcal
Fat: 18g
Carbohydrates: 15g
Protein: 35g