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Slow Cooker Beef Ragu

Slow Cooker Beef Ragu delivers fall-apart chuck roast in a thick Italian tomato-wine sauce. Cook low until the beef shreds easily, then toss it back into the ragù for a glossy, hearty coating over pappardelle or rigatoni.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

beef chuck roast
  • 3 lb beef chuck roast
crushed San Marzano tomatoes
  • 2 can (28 oz) crushed San Marzano tomatoes
dry red wine
  • 1 cup dry red wine (Chianti or Cabernet Sauvignon)
onion
  • 1 large onion, finely diced
garlic
  • 4 cloves garlic, minced
celery
  • 2 stalks celery, finely diced
carrots
  • 2 medium carrots, finely diced
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
  • 1 pappardelle or rigatoni, cooked, for serving
fresh basil
  • 0.25 cup fresh basil
Parmesan
  • 0.25 cup freshly grated Parmesan

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Season the beef chuck roast generously with salt and black pepper, then place it in the slow cooker. Ensure the surface is evenly coated so the seasoning penetrates as it braises.
  2. Whisk together the crushed San Marzano tomatoes, red wine, tomato paste, minced garlic, diced onion, diced celery, diced carrots, dried basil, oregano, thyme, sugar, and bay leaves. Mix until the tomato paste loosens and the mixture looks evenly combined.
  3. Pour the sauce mixture over the beef in the slow cooker. Arrange the bay leaves so they’re distributed throughout the sauce.
Slow cook and finish the ragù
  1. Cook on low for 8–10 hours, until the beef is completely fall-apart tender. The ragù should look thick and bubbling around the edges with the beef shredding easily.
  2. Remove the beef and shred it into large pieces using two forks, then discard the bay leaves. The meat should pull apart into chunky strands without needing force.
  3. Return the shredded beef to the sauce and stir to combine. Let the mixture look glossy and cohesive as the beef is fully coated.
Serve
  1. Serve the ragù over pappardelle or rigatoni. Spoon sauce generously so it clings to the pasta.
  2. Garnish with fresh basil and freshly grated Parmesan. Finish with a few leaves and a light snowfall of cheese for a bright top note.

Notes

For best texture, shred the beef into larger pieces so the ragù stays hearty rather than fully shredded. Store leftover beef ragu in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave, adding a splash of water or wine if needed. Freezing is yes—freeze cooled ragu (without pasta) for up to 3 months. If you want a lower-sodium option, use reduced-sodium tomatoes and cut back the added salt while keeping the pepper and herbs.