Slow Cooker Beef Ragu is the perfect comfort dish that cooks right in your crockpot that is full of rich flavor and so tender as it combines beef chuck roast, crushed tomatoes, carrots, delicious spices, and Pappardelle pasta to create a simple dinner any night of the week.

Slow Cooker Beef Ragu

With the cooler days on the horizon, I am looking forward to cooking more with my crockpot and making hearty meals that are filling and scream comfort this fall and winter! One of my favorites I have yet to share with you is this simple slow cooker beef ragu. The prep is minimal and the end result is tender and flavorful. You will love how this recipe comes together so quickly even on busy weekdays running the kids around.

For more delicious pasta dishes my family loves, be sure to try our chicken florentine pasta and our Instant Pot Creamy Sausage Pasta.

How to Make Slow Cooker Beef Ragu

Cut Beef Roast into 3-4 chunks. Season with salt & pepper to taste.
Heat EVOO in a skillet. Heat to med-high heat.
Put 1 TBSP of minced garlic in your skillet. Spread it around so all of your meat will be sitting on a bit of garlic.

Add the beef roast pieces and brown a few minutes per side.

Add the pieces of meat to your slow cooker.

Add in the crushed tomatoes, tomato paste, carrots, 1 TBSP garlic, & fresh thyme.

Cover and cook on HIGH for 6-7 hours, LOW 8-10 hours
Shred the beef with two forks.

Cook the pasta according to package directions. Cook until al dente.
Add the pasta to the slow cooker and gently mix to combine.
Enjoy!

Tips Tricks and FAQs

For a thicker sauce, you can stir in a cornstarch / water mixture and then cover and let sit for an additional 30 minutes while the sauce thickens.
This recipe creates a delicious sauce which is perfect for dipping your favorite crusty bread into!
Top your pasta with Parmesan cheese and parsley if desired.

Storage

You can store your slow cooker beef ragu in the fridge in an airtight container for up to 4 days.

Freezer

If you are making a big batch of this beef ragu recipe you can absolutely freeze it! You will want to freeze your beef ragu prior to adding the pasta to it.

Let the sauce completely cool and then add it to a freezer safe plastic bag and place it in the freezer for up to 6 months.

When you are ready to enjoy, thaw in the fridge overnight and warm it up in the crockpot, cook your pasta and add it to your sauce once warm.

What cut of meat should I use for Ragu?

The best cuts of meat to use in Ragu are beef brisket or a roast. Using cheaper cuts of beef usually makes this tender dish tough and chewy which you want to avoid.

Can I use a different pasta in Beef Ragu?

Yes! You can opt for a different pasta. For a lower carb option try Zucchini noodles or spaghetti squash. If you are a lover of carbs (like me) then you can use any variety of noodles that you have on hand if you choose. I do love a thicker noodle for this recipe to help capture the flavor of the sauce.

Can I make Beef Ragu in the Instant Pot?

Yes! You can follow the recipe above and cook for 45 minutes on manual. Do a natural release to prevent the tomato sauce from splattering out during a quick release.

Slow Cooker Beef Ragu

Slow Cooker Beef Ragu is the perfect comfort dish that cooks right in your crock pot that is full of rich flavor and so tender as it combines beef chuck roast, crushed tomatoes, carrots, delicious spices, and Pappardelle pasta to create a simple dinner any night of the week.

Ingredients

1 TBSP EVOO
1 ½ - 2 Pounds Beef Chuck Roast
1 (28 oz) Crushed Tomatoes
2 oz Tomato Paste
1 Carrot Shredded
2 TBSP Minced Garlic
2 Sprigs Fresh Thyme
16 oz Pappardelle Pasta
Salt & Pepper To Taste

Instructions

Cut Beef Roast into 3-4 chunks. Season with salt & pepper to taste.
Heat EVOO in a skillet. Heat to med-high heat.
Put 1 TBSP of minced garlic in your skillet. Spread it around so all of your meat will be sitting on a bit of garlic.
Add the beef roast pieces and brown a few minutes per side.
Add the pieces of meat to your slow cooker.
Add in the crushed tomatoes, tomato paste, carrots, 1 TBSP garlic, & fresh thyme.
Cover and cook on HIGH for 6-7 hours, LOW 8-10 hours
Shred the beef with two forks.
Cook the pasta according to package directions. Cook until al dente.
Add the pasta to the slow cooker and gently mix to combine.
Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 619Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 182mgSodium: 186mgCarbohydrates: 47gFiber: 1gSugar: 2gProtein: 47g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Slow Cooker Beef Ragu