This Slow-Cooker Beef Ragu only takes 15 minutes to prep. The beef slow-cooks to perfection in a crockpot, creating a rich, flavorful sauce that pairs beautifully with pasta. Pair with Texas Toast for a tasty, cozy meal!
Why You'll Love This Recipe
Easy Prep: With just 15 minutes of prep time, this Easy Beef Ragu lets you enjoy a delicious meal without a lot of hassle. Just set it and forget it!
Rich Flavor: The combination of braised beef, tomato sauce, and aromatic spices creates a savory ragu that's bursting with flavor, perfect for anyone craving comfort food.
Versatile: Serve this Beef Ragu Pasta over your favorite noodles and top with Parmesan cheese for a customizable family dinner that everyone will love.
If you need more cozy slow cooker dinner ideas, check out my Crockpot Chicken Taco Soup, Crockpot Chicken Tortilla Soup, or Slow Cooker Chicken Tacos.
Ingredients & Substitutions
Chuck Roast: This cut of beef is ideal for slow cooking, as it becomes incredibly tender and easy to shred. Be sure to trim off any excess fat and remove the bone if there is one. If you can’t find chuck roast, a brisket or round roast will work just as well.
Tomato Sauce: The base of the pasta sauce that melds all the flavors together. You can substitute with crushed tomatoes or marinara if you prefer a chunkier sauce.
Garlic: Fresh garlic adds depth and aroma to the sauce. Garlic powder can be used in a pinch, but fresh is always best for authentic flavor.
Bay Leaves: These add a subtle earthiness to the sauce. If you don’t have bay leaves, a pinch of dried thyme or oregano can work as a substitute.
Fennel Seeds: These give the sauce a slight anise flavor, adding a traditional touch often found in Italian cuisine. If fennel seeds aren’t your thing, you can leave them out.
Red Pepper Flakes: Optional, but a little spice can elevate the dish. If you like more heat, feel free to add extra or substitute with a pinch of cayenne.
Pepper: Freshly ground black pepper adds just the right amount of seasoning. Adjust to taste.
Pappardelle Pasta: The wide, flat noodles are perfect for soaking up the rich ragu sauce. If you can’t find pappardelle, you can use gemelli, penne, fettuccine, or even order the noodles online.
Parmesan Cheese: Optional but highly recommended. A sprinkle of freshly grated Parmesan adds a delicious finishing touch.
For the full ingredient list with quantities, check the recipe card below.
How to Make Slow Cooker Beef Ragu
- Prep the Ingredients: Add the chuck roast, tomato sauce, garlic cloves, bay leaves, fennel seeds, red pepper flakes, and pepper into the crockpot and cover.
- Cook Low and Slow: Set the slow cooker on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more tender the beef will become, perfect for shredding.
- Cook the Pasta: While the ragu is finishing, cook the pasta as directed on the packaging. Pappardelle is an excellent choice, but other hearty pastas work well too.
- Finish and Serve: Once the beef is tender, remove the bay leaves and shred the beef directly in the sauce. Salt the sauce to taste. Divide the pasta among bowls, top with the slow cooked beef ragu, and sprinkle with Parmesan cheese if desired.
Tips
- Avoid Overcooking: Be mindful of the cooking time. Overcooking can cause the beef to become mushy instead of just tender.
- Salt at the End: Always salt the sauce after the beef has cooked. Slow cooking can concentrate flavors, so it’s best to adjust seasoning at the end.
Common Questions
Absolutely! This Beef Ragu Recipe is perfect for meal prep. Store it in an airtight container in the fridge for up to 3 days, or freeze for longer storage. Reheat gently on the stove or in the microwave.
Yes, while chuck roast is recommended, you can use brisket, round roast, or even short ribs for a variation in flavor and texture.
Slow Cooker Beef Ragu
Ingredients
- 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, I like a little spice
- ¼ teaspoon pepper
- 8.8 oz of pappardelle pasta
- Parmesan cheese for topping optional
Instructions
- Add chuck roast, tomato sauce, garlic cloves, bay leaves, fennel seeds, red pepper flakes, and pepper into the crockpot and cover.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Cook pasta as directed on packaging.
- Remove bay leaves from the crockpot and shred the beef. Salt the sauce to taste.
- Divide among 4 bowls and top with Ragu sauce and parmesan cheese, if you choose to use it.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Kymberly says
This was wonderful, I didn’t add Ragu sauce to it. I will bake this again!!