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Slow Cooker Beef Ragu

Slow Cooker Beef Ragu is a classic Italian-style meat sauce made in a slow cooker until the beef is fall-apart tender. The crushed San Marzano tomatoes and red wine simmer low and slow, creating a thick, spoon-coating ragu for pappardelle or rigatoni.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 3 lb beef chuck roast Use chuck roast for tender, shred-friendly results.
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 2 stalks celery, finely diced
  • 2 medium carrots, finely diced
Tomato-wine sauce base
  • 2 can (28 oz each) crushed San Marzano tomatoes
  • 1 cup dry red wine (Chianti or Cabernet Sauvignon)
  • 2 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp sugar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 bay leaves
Serving and garnish
  • 1 Pappardelle or rigatoni, cooked Cook pasta separately; toss with ragu or serve spooned over.
  • 1 fresh basil Add on top right before serving.
  • 1 freshly grated Parmesan Shave or grate for finishing.

Equipment

  • 1 slow cooker

Method
 

Season and start the ragu
  1. Season the beef chuck roast generously with salt and pepper, then place it in the slow cooker.
  2. Whisk together the crushed San Marzano tomatoes, red wine, tomato paste, garlic, onion, celery, carrots, dried basil, dried oregano, dried thyme, sugar, salt, black pepper, and bay leaves until evenly combined.
  3. Pour the sauce mixture over the beef in the slow cooker, making sure the meat is mostly covered.
Slow cook until fall-apart tender
  1. Cook on low for 8–10 hours, until the beef is completely fall-apart tender.
  2. Remove the beef and shred into large pieces with two forks, then discard the bay leaves.
  3. Return the shredded beef to the sauce and stir to combine, so the ragu turns thick and cohesive.
Serve
  1. Serve the beef ragu over pappardelle or rigatoni and garnish with fresh basil and freshly grated Parmesan.

Notes

For best texture, let the beef sit briefly after shredding so it absorbs sauce while you finish cooking; if the sauce looks thin, stir and cook on low for an extra 15–30 minutes. Refrigerate leftovers in a covered container for up to 4 days; freeze up to 3 months (thaw overnight in the fridge and reheat gently). For a lighter option, use leaner beef chuck and trim excess fat before cooking.