Slow Cooker Beef Ragu

Why You’ll Love This Recipe

This recipe is the perfect combination of convenience and gourmet flavor. Using a slow cooker means minimal effort with maximum reward—just toss in the ingredients and let the magic happen. The beef becomes melt-in-your-mouth tender, and the sauce thickens into a hearty ragu that’s perfect for a cozy dinner. Plus, it pairs wonderfully with pasta, polenta, or even mashed potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.25-1.75 pounds chuck roast (trim off any excess fat and remove the bone if there is one)
• 30 oz tomato sauce
• 4 garlic cloves, thinly sliced
• 2 bay leaves
• 1 teaspoon fennel seeds
• ¼ teaspoon red pepper flakes (optional, for a little spice)
• ¼ teaspoon pepper
• 8.8 oz of pappardelle pasta
• Parmesan cheese for topping (optional)

Directions

1. Prepare the Chuck Roast: Trim any excess fat from the chuck roast and remove any bones if present. Cut into large chunks if preferred for even cooking.
2. Add to Slow Cooker: Place the beef in the slow cooker. Add tomato sauce, sliced garlic, bay leaves, fennel seeds, red pepper flakes (if using), and black pepper.
3. Cook: Cover and cook on low for 8-10 hours or high for 4-5 hours, until the beef is fork-tender and easily shreds.
4. Shred the Beef: Remove the bay leaves and discard. Use two forks to shred the beef directly in the slow cooker. Stir to combine with the sauce.
5. Cook the Pasta: Near the end of the cooking time, cook pappardelle pasta according to package instructions. Drain and set aside.
6. Serve: Spoon the beef ragu over the pasta and top with Parmesan cheese if desired.

Servings and timing

• Makes 4-6 servings
• Preparation time: 10 minutes
• Cooking time: 8-10 hours on low or 4-5 hours on high
• Total time: up to 10 hours, mostly hands-off

Variations

• Use rigatoni or tagliatelle if pappardelle isn’t available.
• Add diced carrots and onions at the beginning for extra flavor and nutrition.
• Stir in a splash of red wine or balsamic vinegar for added depth.
• For a richer sauce, add a tablespoon of tomato paste or a dash of cream at the end.

storage/reheating

Store leftover beef ragu in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat or in the microwave until warmed through. The sauce can also be frozen for up to 3 months; thaw overnight in the fridge and reheat before serving.

FAQs

Can I use a different cut of beef?

Yes, brisket or beef short ribs also work well for slow cooking and shredding.

What if I don’t have fennel seeds?

You can omit them or substitute with Italian seasoning for a different flavor profile.

Can I make this without a slow cooker?

Yes, simmer in a Dutch oven on low heat for 2.5 to 3 hours until the beef is tender.

How do I make the sauce thicker?

Leave the lid off for the last 30 minutes of cooking or stir in a spoonful of tomato paste.

Is this recipe spicy?

Only mildly, depending on your use of red pepper flakes. Adjust to taste.

Can I make this dish ahead of time?

Yes, it tastes even better the next day after the flavors have melded.

Can I serve this with something other than pasta?

Absolutely—try polenta, gnocchi, mashed potatoes, or crusty bread.

How do I prevent the pasta from getting mushy in leftovers?

Store pasta and sauce separately and combine when reheating.

Can I double the recipe?

Yes, as long as your slow cooker can accommodate the extra volume.

Is it necessary to sear the beef first?

It’s optional. Searing adds flavor, but the dish is still delicious without it.

Conclusion

Slow Cooker Beef Ragu is a deeply flavorful, hands-off meal that brings comfort and elegance to your table with minimal effort. Whether you’re feeding a crowd or prepping meals for the week, this dish offers a rich and hearty option that pairs beautifully with pasta. Once you try it, this ragu will likely earn a permanent spot in your dinner rotation.

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