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Slow Cooker Beef Ragu Recipe for Ultimate Comfort

Slow Cooker Beef Ragu
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This Slow Cooker Beef Ragu is the ultimate cozy comfort food featuring fall-apart tender chuck roast slow-cooked in a rich tomato and red wine sauce. Perfect served over pasta or mashed potatoes for a hearty Italian-inspired dinner.

Ingredients

Scale
  • 2.5–3 lbs chuck roast, cut into large chunks
  • Salt & pepper to taste
  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup dry red wine (or extra broth)
  • 2 tsp Italian seasoning
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • Fresh parsley, for garnish
  • Grated parmesan, for garnish
  • Cooked pappardelle, rigatoni, or mashed potatoes, for serving

Instructions

  1. Season chuck roast with salt and pepper. Heat olive oil in a pan and sear beef until browned on all sides.
  2. In the same pan, sauté diced onion, minced garlic, chopped carrots, and celery until softened. Stir in tomato paste and cook briefly.
  3. Transfer seared beef and sautéed vegetables to a slow cooker. Add crushed tomatoes, beef broth, red wine, Italian seasoning, rosemary, and bay leaf.
  4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.
  5. Remove the bay leaf and rosemary sprig. Shred the beef with forks and stir back into the sauce.
  6. Serve the ragu over cooked pasta or mashed potatoes. Garnish with fresh parsley and grated parmesan.

Notes

  • For a non-alcoholic version, substitute red wine with extra beef broth.
  • Best served with wide pasta like pappardelle or creamy mashed potatoes.
  • Ragu can be made ahead and tastes even better the next day.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.tastydelishrecipes.com/slow-cooker-beef-ragu-recipe/