5.0 from 21 votes
Beef Ragu (in the Slow Cooker)
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.