Slow Cooker Beef Ragu (Printable)

Tender beef ragù simmered slowly with aromatic herbs, paired with wide ribbons of pappardelle pasta.

# What You’ll Need:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper

→ Vegetables & Aromatics

04 - 2 tbsp olive oil
05 - 1 large yellow onion, finely chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced

→ Sauce

09 - 2 tbsp tomato paste
10 - 28 oz canned crushed tomatoes
11 - 1 cup dry red wine
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 2 bay leaves
15 - 1/2 tsp crushed red pepper flakes (optional)
16 - 1 tsp sugar
17 - 1/4 cup whole milk

→ Pasta & Garnish

18 - 1 lb pappardelle pasta
19 - Freshly grated Parmesan cheese, for serving
20 - Fresh basil or parsley, for garnish

# How To Make It:

01 - Season beef chunks thoroughly with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat and brown beef on all sides, approximately 2 to 3 minutes per side. Transfer beef to slow cooker.
03 - In the same skillet, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for an additional minute. Stir in tomato paste and cook for 1 minute.
04 - Transfer vegetable mixture to slow cooker. Add crushed tomatoes, red wine, oregano, basil, bay leaves, crushed red pepper flakes if using, and sugar. Stir well to combine.
05 - Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until beef is tender and easily shredded.
06 - Remove bay leaves. Shred beef directly in the slow cooker using two forks. Stir in whole milk and adjust seasoning as necessary.
07 - Prepare pappardelle according to package instructions. Drain and distribute evenly onto serving plates.
08 - Ladle beef ragu over pasta. Garnish with freshly grated Parmesan and herbs.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, and you come home to a house that smells like an Italian grandmothers kitchen.
  • The beef becomes so tender it practically melts into the sauce, creating layers of flavor that taste like youve been cooking for days.
  • Its the kind of meal that makes everyone sit a little longer at the table, twirling their forks and asking for seconds.
02 -
  • Do not skip the searing step, that caramelized crust on the beef is where half the flavor comes from.
  • If the sauce looks too thick after cooking, stir in a splash of pasta water or broth to loosen it up.
  • Let the ragu sit for 10 minutes after cooking if you have time, the flavors settle and deepen.
03 -
  • If you have time, brown the beef in batches instead of crowding the pan, it ensures a better crust and more flavor.
  • Add the milk at the very end and stir gently, it can curdle if added too early or over high heat.
  • Taste the sauce before serving and adjust the seasoning, sometimes it needs a pinch more salt or a tiny splash of wine to brighten it up.

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