Slow Cooker Beef Ragu

Name: Slow Cooker Beef Ragu
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 8 serving
Ingredients: 2 pounds chuck roast; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme leaves; 1 tablespoon minced garlic; 1 large onion; 2 medium carrots; 2 celery stalks; 1 can crushed tomatoes; 1 1/2 cups beef broth; salt and pepper; 8 ounces pasta

User Reviews

5.0

18 reviews

Excellent

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

Slow Cooker Beef Ragu

Uma Boyd

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Crock Pot Beef Ragu Recipe has everything you need for a great dinner. This dish is loaded with lots of beef, tomatoes, pasta and more for the best meal.

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Ingredients

Servings

2 pounds chuck roast
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme leaves
1 tablespoon minced garlic
1 large onion (diced)
2 medium carrots (peeled and diced)
2 celery stalks (chopped)
1 can crushed tomatoes (28 ounces)
1 1/2 cups beef broth
salt and pepper (to taste)
8 ounces pasta (such as tagliatelle, pappardelle, or fettuccine), cooked according to package

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Instructions

Season the chuck roast with salt, pepper, oregano, basil, and thyme.
In the crock pot, layer the minced garlic, diced onion, chopped carrots, and celery.
Place the seasoned roast on top of the vegetables.
Pour in the beef broth, then add the crushed tomatoes over the roast.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and shreds easily.
Once cooked, remove the beef, shred it with forks, discarding any large fat pieces, and return it to the crock pot.
Stir in the cooked pasta, ensuring it's well mixed with the beef and sauce. Adjust seasoning if necessary, and serve warm. Enjoy!

Notes

Beef Selection: Chuck roast is ideal for this recipe due to its marbling and tenderness when slow-cooked. However, similar cuts like brisket or round roast can be used as alternatives.
Thickness of the Sauce: If you find the sauce too thin after cooking, you can thicken it with a cornstarch slurry (mix equal parts cornstarch and water). Add this to the crock pot and allow it to cook for an additional 15-20 minutes.
Pasta Choice: While wider pasta shapes are suggested, feel free to use any pasta you prefer. Just be mindful of the cooking time to ensure it doesn’t overcook when mixed in with the hot ragu.
Slow Cooker Size: Ensure your crock pot is large enough to accommodate the roast and the liquid without overflowing. A 6-quart crock pot, or larger, is the recommended size for this recipe.
Crock Pot Settings: Cooking on low for a longer period usually yields more tender and flavorful meat compared to cooking on high. I always recommend doing roast on the low setting.

Nutrition Information

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Calories 345kcal (17%) Carbohydrates 29g (10%) Protein 27g (54%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 78mg (26%) Sodium 341mg (14%) Potassium 705mg (20%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2689IU (54%) Vitamin C 8mg (9%) Calcium 64mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 345 kcal

% Daily Value*

Calories	345kcal	17%
Carbohydrates	29g	10%
Protein	27g	54%
Fat	14g	22%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	78mg	26%
Sodium	341mg	14%
Potassium	705mg	15%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	2689IU	54%
Vitamin C	8mg	9%
Calcium	64mg	6%
Iron	4mg	22%