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Crockpot Beef Ragu

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Course Dinner Ideas
Cuisine Italian
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Ragu:
  • 3 lbs beef chuck roast (or boneless short ribs)
  • 2 tbsp olive oil (for searing, optional)
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 3 tbsp tomato paste
  • 1 cup red wine (Chianti, Cabernet, or Merlot recommended)
  • 2 cups beef broth
  • 2 bay leaves
  • 2 tsp dried oregano
  • 1 tsp dried thyme (or fresh sprigs)
  • 1 tsp dried basil
  • ½ tsp red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • For Serving:
  • 1 lb pappardelle pasta (or tagliatelle/spaghetti)
  • Fresh parsley, chopped
  • Freshly grated Parmesan cheese

Instructions
 

  • Prep Beef: Season chuck roast generously with salt and pepper.
  • Optional Sear: Heat olive oil in a skillet and sear beef on all sides until browned. Transfer to crockpot.
  • Sauté Veggies (optional for flavor): In the same pan, sauté onion, carrots, celery, and garlic for 3–4 minutes until softened. Transfer to crockpot.
  • Add Liquids u0026 Seasoning: Stir in crushed tomatoes, tomato paste, red wine, beef broth, oregano, thyme, basil, bay leaves, and red pepper flakes.
  • Slow Cook: Low: 8–10 hours,High: 5–6 hours
  • Shred Beef: Remove beef, shred with forks, and return to sauce. Discard bay leaves.
  • Combine u0026 Serve: Toss with pasta or spoon over polenta/mashed potatoes. Top with Parmesan and parsley.