Slow Cooker Shredded Beef Ragu Pasta (35 Mins + Slow Cook Time)

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This slow-cooked delight offers tender, pull-apart beef in a savory tomato-based sauce, served over your choice of pasta and sprinkled with delicate shavings of Parmesan cheese.

Perfect for busy days or when you crave the warmth of a home-cooked meal, this beef ragu is a crowd-pleaser that simmers to perfection with minimal effort.

Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 8 hours, 25 minutes
  • Total Time: 8 hours, 35 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale

For the beef ragu:

  • 2 pounds beef chuck roast
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 cup red wine (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup beef broth or water

For serving:

  • Pasta of your choice (linguine, spaghetti, etc.), cooked al dente
  • Shaved Parmesan cheese
  • Fresh basil or parsley for garnish

Instructions

  1. Prepare the Beef (10 minutes):
    Season the beef chuck roast with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear the beef on all sides until browned. Transfer to the slow cooker.
  2. Sauté Aromatics (5 minutes):
    In the same skillet, add the onion, garlic, carrot, and celery. Sauté until softened, then transfer to the slow cooker.
  3. Deglaze and Combine (5 minutes):
    Pour red wine into the skillet to deglaze, scraping up any browned bits. Allow it to reduce by half, then pour it over the beef in the slow cooker. Add crushed tomatoes, tomato paste, oregano, thyme, bay leaf, and beef broth.
  4. Slow Cook (8 hours):
    Cover and cook on low for 8 hours or until the beef is tender and easily shredded. Remove the bay leaf and shred the beef with two forks.
  5. Prepare Pasta and Serve (15 minutes):
    Cook your chosen pasta according to package instructions until al dente. Drain and place on serving plates. Top with the shredded beef ragu, sprinkle with shaved Parmesan, and garnish with fresh basil or parsley.

Notes

This slow cooker beef ragu is not just a meal; it’s an experience that brings the essence of Italian cuisine to your table with ease.

The slow cooker does the heavy lifting, allowing the flavors to meld beautifully over hours, resulting in a dish that’s both sophisticated and comforting.

Pair with a side of crusty bread to soak up the delicious sauce and enjoy the perfect blend of flavors and textures in each bite.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 610
  • Sugar: 8g
  • Sodium: 710mg
  • Fat: 22g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 45g
  • Cholesterol: 135mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

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