Beef Ragu (in the Slow Cooker)

Name: Beef Ragu (in the Slow Cooker)
Prep time: 15 min
Cook time: 6 h 15 min
Total time: 6 h 30 min
Yield: 8 serving
Ingredients: 2 Tablespoons olive oil; 2-2.5 pounds beef chuck roast; 1 medim onion; 5 cloves garlic; 1 cup dry red wine; 28 ounce can crushed tomatoes; 2 Tablespoons tomato paste; 4 prigs fresh thyme; 2 bay leaves; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 16 ounces rigatoni pasta; freshly grated Parmesan cheese

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 30 mins
Servings
8
Calories
517 kcal
Course
Main Course
Cuisine
Italian

Beef Ragu (in the Slow Cooker)

Ronan Ford

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This incredibly delicious Beef Ragu is braised in the slow cooker for the ultimate cozy meal. The tender, rich beef is slow cooked with tomatoes, herbs, and red wine, then served over hearty noodles for a restaurant-worthy dinner made at home.

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Ingredients

Servings

2 Tablespoons olive oil
2-2.5 pounds beef chuck roast cut into large 2 chunks
1 medim onion chopped
5 cloves garlic minced
1 cup dry red wine I use Cabernet Sauvignon
28 ounce can crushed tomatoes
2 Tablespoons tomato paste
4 prigs fresh thyme
2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
16 ounces rigatoni pasta cooked per package directions
freshly grated Parmesan cheese for serving

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Instructions

Heat olive oil in a large skillet over medium high heat. When hot, add the chuck roast pieces. Sear the meat on all sides until nicely browned. Transfer the meat to the crockpot.
Leave the accumulated grease in the skillet and reduce the heat to medium. Saute the onions and garlic until softened, about five minutes. Deglaze the pan with the red wine, and allow to simmer for 2-3 minutes. Transfer to the crockpot.
Stir in the crushed tomatoes, tomato paste, fresh thyme, bay leaves, salt, and pepper. Cover the crockpot and set it to low for heat 6 to 8 hours or high heat for 4-6 hours.
Using two forks, shred the meat into small pieces, removing any excess fat you see. Serve the ragu over hot cooked pasta, like rigatoni.

Notes

The best cut of meat for Beef Ragu is a nicely marbled chuck roast. The fat on a chuck roast lends to perfectly juicy, tender meat after braising. You will want to remove any excess fat from the meat after cooking. You can do this when shredding the meat and before adding it back to the sauce.
Use good quality tomatoes and tomato paste. I like Tuttorosso, Cento, Alessi, and Pomi brand canned tomatoes for the best flavor.
Use a good, dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for making beef ragu in the slow cooker. I like to drink Cab Sauv (my little abbreviation) so that's what I use!
Beef ragu needs a sturdy noodle for serving. Rigatoni, tagliatelli, ziti rigati, and pappardelle are great choices.
Leftovers can be stored in an airtight container in the fridge for up to four days.

Nutrition Information

Show Details

Calories 517kcal (26%) Carbohydrates 54g (18%) Protein 31g (62%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 78mg (26%) Sodium 840mg (35%) Potassium 874mg (25%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 315IU (6%) Vitamin C 13mg (14%) Calcium 77mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 517 kcal

% Daily Value*

Calories	517kcal	26%
Carbohydrates	54g	18%
Protein	31g	62%
Fat	18g	28%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	78mg	26%
Sodium	840mg	35%
Potassium	874mg	19%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	315IU	6%
Vitamin C	13mg	14%
Calcium	77mg	8%
Iron	5mg	28%