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Slow Cooker Beef Ragu

Slow cooker beef ragu with tender, fall-apart shredded beef and a thick tomato-wine sauce. Cook low for 8 hours, then combine shredded meat back into the sauce for a hearty, pasta-coating ragu.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef and tomato-wine base
  • 3 lb beef chuck roast
  • 2 can (28 oz) crushed San Marzano tomatoes
  • 1 cup dry red wine (Chianti or Cabernet Sauvignon)
  • 1 onion, finely diced
  • 4 garlic, minced
  • 2 celery, finely diced
  • 2 carrots, finely diced
  • 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
  • 1 Pappardelle or rigatoni, cooked
  • 1 fresh basil
  • 1 freshly grated Parmesan

Equipment

  • 1 Dutch oven

Method
 

Season and add beef
  1. Season the beef chuck roast generously with salt and pepper, then place it in the slow cooker.
  2. Arrange the beef so it sits flat in a single layer to help it cook evenly.
Build the ragu sauce
  1. Whisk together the crushed San Marzano tomatoes, red wine, tomato paste, garlic, onion, celery, carrots, dried basil, dried oregano, dried thyme, sugar, salt, and black pepper until evenly combined, about 1 minute.
  2. Pour the sauce mixture over the beef in the slow cooker, then add the bay leaves.
Slow cook until fall-apart tender
  1. Cook on low for 8–10 hours, until the beef is completely fall-apart tender.
  2. Check near 8 hours by pulling at the center of the roast; it should shred easily with pressure.
Shred and finish
  1. Remove the beef, shred it into large pieces with two forks, then discard the bay leaves.
  2. Return the shredded beef to the sauce and stir to combine until glossy and well coated.
Serve
  1. Serve the beef ragu over pappardelle or rigatoni.
  2. Garnish each bowl with fresh basil and freshly grated Parmesan.

Notes

For the best texture, wait to shred the beef until after cooking so it separates cleanly into large strands; stir it back into the sauce until thick and cohesive. Store covered in the refrigerator up to 4 days; reheat gently on the stove or microwave with a splash of water or wine if needed. Freeze the ragu (without pasta) up to 3 months. For a lower-carb option, serve over cooked polenta or zucchini noodles instead of pappardelle or rigatoni.