Name: Slow Cooker Beef Ragu
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Italian
Ingredients: 3 lb beef chuck roast, trimmed and cut into 3–4 large pieces; 1.5 tsp kosher salt and 1 tsp black pepper, divided; 2 tbsp olive oil (for searing); 1 large yellow onion, finely diced; 2 medium carrots, finely diced; 2 celery stalks, finely diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 cup dry red wine (Chianti, Sangiovese, or similar); 1 can (28 oz) crushed tomatoes; 1 cup low-sodium beef broth; 2 tsp Italian seasoning or a mix of oregano and thyme; 1–2 bay leaves; Pinch red pepper flakes, optional; Finish: 2 tbsp unsalted butter, 1–2 tbsp balsamic vinegar, chopped parsley; To serve: pappardelle or tagliatelle, grated Parmesan

Description

Slow Cooker Beef Ragu turns humble chuck into silk with tomatoes, herbs, and time, creating a rich, shareable sauce that tastes like care in a bowl.

Ingredients

Scale

3 lb beef chuck roast, trimmed and cut into 3–4 large pieces

1.5 tsp kosher salt and 1 tsp black pepper, divided

2 tbsp olive oil (for searing)

1 large yellow onion, finely diced

2 medium carrots, finely diced

2 celery stalks, finely diced

4 cloves garlic, minced

2 tbsp tomato paste

1 cup dry red wine (Chianti, Sangiovese, or similar)

1 can (28 oz) crushed tomatoes

1 cup low-sodium beef broth

2 tsp Italian seasoning or a mix of oregano and thyme

1–2 bay leaves

Pinch red pepper flakes, optional

Finish: 2 tbsp unsalted butter, 1–2 tbsp balsamic vinegar, chopped parsley

To serve: pappardelle or tagliatelle, grated Parmesan

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Instructions

1. Pat chuck dry; season with salt and pepper. Sear in hot oil in a heavy skillet until deep brown on all sides, 8–10 minutes total. Transfer to slow cooker.

2. In the same skillet, sauté onion, carrot, and celery with a pinch of salt until soft and lightly golden, 6–8 minutes. Add garlic; cook 1 minute.

3. Stir in tomato paste; cook 1–2 minutes until brick red and caramelized. Deglaze with red wine, scraping up browned bits; simmer 2–3 minutes.

4. Add wine mixture to the slow cooker with crushed tomatoes, beef broth, Italian seasoning, bay leaves, and red pepper flakes if using; nestle beef in.

5. Cover and cook on Low 8–10 hours or High 4–6 hours until beef shreds easily with forks.

6. Discard bay leaves. Shred beef; stir in butter and balsamic. Simmer on High 10–15 minutes to thicken; adjust salt and pepper.

7. Toss with hot pappardelle and some cooking water to emulsify, then finish with Parmesan and parsley.

Notes

Substitute boneless short ribs or beef shank for richer texture.

Swap wine with extra beef broth plus 1–2 tbsp balsamic or red wine vinegar.

Use passata or whole peeled tomatoes for different sauce textures.

Stir in mascarpone or cream for extra velvet finish.

Serve over pappardelle, polenta, or ricotta toast.

Refrigerate up to 4 days or freeze up to 3 months.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups ragu with pasta
Calories: 660
Sugar: 10 g
Sodium: 850 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 5 g
Protein: 42 g
Cholesterol: 110 mg