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Slow Cooker Beef Ragu

Slow cooker beef ragu simmers until fork-tender, then shredded beef is stirred into a rich tomato and red wine sauce. Serve it over al dente pappardelle with grated Parmesan for a hearty dinner.
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Prep Time 20 minutes
Cook Time 9 hours 10 minutes
Resting 3 minutes
Total Time 9 hours 33 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the ragu
  • 3 lb beef chuck roast boneless, thawed and cut into 4 pieces
  • 2 tsp kosher salt divided
  • 1 tbsp kosher salt divided
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 1 carrot medium, finely chopped
  • 1 rib celery finely chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.5 cup dry red wine
  • 1 cup low-sodium beef broth
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 2 bay leaves
For the pasta and serving
  • 4 qt water
  • 1 lb pappardelle dried
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Brown the beef and prepare the vegetables
  1. Pat the thawed beef dry and season all over with 2 teaspoons of the kosher salt and the black pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat and brown the beef in batches for 2 to 3 minutes per side, transferring it to a 6-quart slow cooker.
  3. Add the onion, carrot, and celery to the skillet and cook over medium heat for 4 to 5 minutes, stirring occasionally.
  4. Stir in the garlic and tomato paste and cook for 1 minute.
  5. Pour in the red wine, scrape up the browned bits, and simmer for 2 to 3 minutes.
  6. Transfer the vegetables and wine to the slow cooker.
Slow-cook and shred the ragu
  1. Add the beef broth, crushed tomatoes, oregano, and bay leaves to the slow cooker and stir around the beef.
  2. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and has reached at least 145°F.
  3. Transfer the beef to a cutting board and let it rest for 3 minutes.
  4. Remove and discard the bay leaves.
  5. Shred the beef with two forks, return it to the slow cooker, and stir it into the sauce.
Cook the pasta and serve
  1. Bring the water and remaining 1 tablespoon kosher salt to a boil in a large pot.
  2. Cook the pappardelle according to the package directions until al dente, usually 8 to 10 minutes, then drain.
  3. Serve the ragu over the pasta and top with Parmesan.

Notes

For deeper flavor, brown the beef in batches without crowding the skillet. Refrigerate leftovers for 3 to 4 days or freeze them; use gluten-free pappardelle for a gluten-free option.