Beef Ragu

Name: Slow Cooker Beef Ragu with Red Wine
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 3 lbs beef chuck roast; salt, for searing; black pepper, for searing; garlic powder, for searing; 1 large yellow onion, diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 4 cloves garlic, minced; 2 (28 oz) cans crushed tomatoes; 1.5 cups dry red wine; 1 cup beef broth; 2 tbsp tomato paste; 2 tbsp garlic powder; salt, to taste; 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 bay leaves; 1 parmesan rind; 1 lb pappardelle pasta, for serving; Fresh parsley, for garnish; Parmesan cheese, for garnish; Garlic bread, for serving

This slow cooker beef ragu is a rich, deeply savory sauce made by braising beef chuck roast in tomato and red wine for hours until the meat shreds easily. It's effortless to prepare and yields restaurant-quality results ideal for pasta.

🌍Italian-American 🏷️Beef ragu 🏷️Pasta 🏷️Pappardelle 🏷️Beef chuck Comfort food

🏷️

🏷️Italian

-0:00

TikTok

Total

8h 15m

Servings

6

Difficulty

Easy

Est. Cost

$38–$63

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 lbs beef chuck roast
salt, for searing
black pepper, for searing
garlic powder, for searing
1 large yellow onion, diced
2 carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
2 (28 oz) cans crushed tomatoes
1.5 cups dry red wine
1 cup beef broth
2 tbsp tomato paste
2 tbsp garlic powder
salt, to taste
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 parmesan rind
1 lb pappardelle pasta, for serving
Fresh parsley, for garnishoptional
Parmesan cheese, for garnishoptional
Garlic bread, for servingoptional

22 Ingredients

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Instructions

1
Season the beef chuck roast generously on all sides with salt, pepper, and garlic powder.
2
Sear the beef in a hot pan until browned on all sides.
3
To the basin of a slow cooker, add the diced onion, carrots, celery, and minced garlic.
4
Pour in the crushed tomatoes, red wine, and beef broth.
5
Season with salt and garlic powder. Add the fresh rosemary sprigs, thyme sprigs, bay leaves, and the parmesan rind.
6
Nestle the seared beef into the sauce.
7
Add the tomato paste and stir everything to combine.
8
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fall-apart tender.
9
Remove the beef from the slow cooker. Discard the herb stems, bay leaves, and parmesan rind.
10
Shred the beef using two forks.
11
Return the shredded beef to the sauce in the slow cooker and stir to incorporate.
12
Serve the beef ragu over cooked pappardelle pasta.
13
Garnish with fresh parsley and freshly grated parmesan cheese. Serve with garlic bread on the side.

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Tips & Notes

Pro tips

Sear the beef chuck roast on all sides before adding to the slow cooker to develop deep caramelized flavor.
Dice the onion, carrots, and celery finely and sauté briefly before slow cooking to soften their raw edge and boost umami.
Skim excess fat from the surface of the finished ragu using a spoon or fat separator if a lighter consistency is preferred.
Let the finished ragu rest uncovered for 10 minutes before shredding the beef—the meat will shred more cleanly when slightly cooled.

Substitutions

Beef chuck roast → beef brisket or short ribs (adjust cooking time by 30 minutes if using smaller pieces)
Dry red wine → dry white wine or beef broth (omit if using broth; the sauce will be less complex)
Crushed tomatoes → tomato sauce or tomato paste diluted with broth (reduce paste amount to 3–4 tablespoons and add 1 cup broth)

Storage & make-ahead

Cool completely and refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally, or in the microwave.

Equipment

slow cooker (4-quart or larger) · heavy-bottomed skillet or Dutch oven for searing

Common Questions

Can I make beef ragu in a Dutch oven instead of a slow cooker?

Yes. Brown the beef and sauté aromatics as directed, then transfer to a Dutch oven, cover, and braise in a 325°F oven for 4–5 hours until the meat is tender and shreds easily.