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This Slow Cooker Beef Ragu is the ultimate cozy Italian comfort meal — slow-simmered chuck roast, rich tomato sauce, fresh herbs, and tender pappardelle pasta. It’s a hearty, make-ahead friendly dinner that tastes even better the next day and feels like restaurant-quality comfort food made right at home.
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Slow Cooker Beef Ragu
This Slow Cooker Beef Ragu was inspired by a plate of pappardelle with beef ragu I enjoyed during a trip to Rome, Italy. The tender, slow-simmered beef melted into a rich tomato sauce that clung perfectly to the pasta – comforting, authentic, and full of deep Italian flavor.
When we returned home, I set out to recreate those same flavors in my own kitchen. I tested and refined this recipe several times – adjusting the sauce, balancing the seasoning, and making sure the beef turned perfectly fall-apart tender. After plenty of tweaking and taste-testing, I finally created a rich, hearty Italian-style beef ragu that tastes like it came from a cozy trattoria, but is simple enough to make right at home.
If you love rustic Italian comfort food like my Italian Chicken Cacciatore or classic Italian Meatballs, this Slow Cooker Beef Ragu will absolutely become your new favorite.
For another easy slow cooker comfort meal, try my Slow Cooker Mississippi Chicken — it’s one of those set-it-and-forget-it dinners we make on repeat.
Key Ingredients
Here’s everything you’ll need plus some of my recipe notes.
For a full ingredients list with measurements, check the recipe card below.
- Beef chuck roast – This is the best cut for slow cooker beef ragu. It has enough fat to stay juicy and shred beautifully. Make sure you use well-marbled chuck roast. Avoid lean cuts like round roast — they’ll dry out.
- Carrots, onion & celery – This classic Italian soffritto builds the flavor foundation.
- Garlic – Fresh cloves make a noticeable difference.
- Tomato paste – Intensifies the tomato flavor and adds depth.
- Beef broth + Merlot – Together, they create body and complexity.
- No wine? I sometimes use extra broth instead plus a splash of balsamic vinegar for depth.
- Crushed tomatoes – Choose a high-quality brand for the best flavor.
- Bay leaves & fresh thyme – Slow infusion = layered flavor.
- Pappardelle pasta – Wide pasta like pappardelle or tagliatelle holds onto the hearty beef ragu sauce perfectly. Even rigatoni works if you prefer short pasta.
- Optional Flavor Boosters – If I really want to elevate it, I sometimes add:
- A parmesan rind while it cooks
- A pinch of red pepper flakes
- A splash of cream at the end for silkiness
How to Make Slow Cooker Beef Ragu
- Brown the beef. Season the chuck roast and sear on all sides until deeply browned. Transfer to the slow cooker.
Extra tip: This step creates deep flavor — I only skip it if I’m truly short on time.
- Build the sauce. Add carrots, onion, celery, garlic, tomato paste, broth, wine, and crushed tomatoes. Stir gently. Add bay leaves and thyme on top.
- Slow cook & shred. Cook on low until the beef is fall-apart tender. Remove herbs, then shred the beef directly into the sauce.
Extra tip: Taste and adjust salt at the end — slow cooking softens seasoning.
- Cook pasta & combine. Boil pappardelle until al dente. Reserve a little pasta water before draining. Toss with the ragu, adding a splash of pasta water if needed for a silky finish.
TIPS FROM NELI’S KITCHEN
My Best Tips for Tender Italian Beef Ragu
Follow these key tips to guarantee tender beef and a rich, flavorful ragu every time.
- Don’t rush the cook time. Low and slow is what makes the most tender, juicy shredded beef. I don’t recommend cooking it on high.
- Shred the beef while it’s still warm. The beef falls apart much easier.
- Use wide pasta. Pappardelle or tagliatelle works best — thin pasta gets lost.
- Let it rest. If you have time, let the ragu sit for 10–15 minutes before serving.
- Make it ahead. The flavor deepens overnight. I actually prefer it the next day.
Serving Suggestions
I love serving this Slow Cooker Beef Ragu with:
- Freshly grated parmesan
- Chopped fresh basil or parsley
- A drizzle of olive oil
- Garlic bread or crusty sourdough
- A simple green salad with honey Dijon vinaigrette
And yes — it pairs beautifully with a glass of Merlot.
Storing Leftovers
This is one of my favorite make-ahead comfort meals.
- Refrigerator: I store it in an airtight container for up to 4 days.
- Freezer: Freeze the ragu (without pasta) for up to 3 months.
- Reheating Tip: Warm gently on the stovetop with a splash of broth or water to loosen the sauce.
More Comfort Food Beef Recipes
If you love hearty, comforting beef dinners like this Slow Cooker Beef Ragu, you’ll definitely want to try these reader favorites — especially my classic Beef Stroganoff for another cozy night in.
Main Dishes
Instant Pot Pot Roast
Main Dishes
Chili Recipe
Main Dishes
Meatloaf Recipe
Main Dishes
Ground Beef and Cabbage
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Slow Cooker Beef Ragu
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Ingredients
- 1 teaspoon olive oil
- 2.5 pounds beef chuck roast, cut into 3–4 large chunks
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 cup carrots, finely diced
- 2 celery stalks, finely diced
- 1 medium yellow onion, finely diced
- 6 garlic cloves, minced
- 3 tablespoons tomato paste
- ½ cup beef broth
- ½ cup Merlot
- 1 28-ounce can crushed tomatoes
- 2 bay leaves
- 2 –3 sprigs fresh thyme
- 16 ounces pappardelle pasta
Instructions
- Brown the beef (optional but recommended). Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear on both sides for about 3 minutes per side until nicely browned. Transfer the beef to the slow cooker.
- Build the sauce. Add carrots, celery, onion, garlic, tomato paste, beef broth, Merlot, and crushed tomatoes to the slow cooker. Stir gently to combine and coat the beef. Top with bay leaves and fresh thyme.
- Slow cook until tender. Cover and cook on low for 8–10 hours, until the beef is very tender and shreds easily. Remove and discard the bay leaves and thyme stems, then shred the beef directly in the sauce using two forks.
- Cook pasta and serve. Cook the pappardelle according to package directions. Drain and toss with the beef ragu. Serve warm with your favorite toppings.
Notes
- Use well-marbled chuck roast. This cut becomes tender and shreddable after long cooking. Lean cuts can turn dry.
- Cook on LOW for the most tender beef. Low and slow creates fall-apart texture. Cooking on high may result in slightly tougher meat.
- Brown the beef first (if possible). Searing builds deeper, richer flavor in the finished ragu. It’s worth the extra step.
- Taste and adjust seasoning at the end. Slow cooking softens salt and seasoning, so always check before serving.
- Reserve some pasta water. A splash of starchy pasta water helps the sauce cling beautifully to the pappardelle and creates a silky finish.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
