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Slow Cooker Beef Ragu Recipe

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4.4 from 2 reviews

This Easy Slow Cooker Beef Ragu is a hearty and flavorful meal perfect for weeknights. With just 15 minutes of prep, chuck roast is slow-cooked in a savory tomato sauce infused with garlic, fennel seeds, and spices until tender. Served over pappardelle pasta and topped with Parmesan cheese, this comforting Italian-style dish is sure to become a family favorite.

Ingredients

Meat and Sauce

  • 1.25–1.75 pounds chuck roast (trimmed of excess fat and boneless)
  • 30 oz tomato sauce
  • 4 garlic cloves, thinly sliced
  • 2 bay leaves
  • 1 teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ teaspoon black pepper

Pasta and Topping

  • 8.8 oz pappardelle pasta
  • Parmesan cheese for topping (optional)

Instructions

  1. Prepare Ingredients: Trim excess fat and remove bone from the chuck roast if necessary. Thinly slice the garlic cloves.
  2. Combine in Slow Cooker: Place the chuck roast, tomato sauce, sliced garlic, bay leaves, fennel seeds, red pepper flakes, and black pepper into the slow cooker. Cover with the lid.
  3. Cook the Beef: Cook on low heat for 6-8 hours or on high heat for 3-4 hours until the beef is tender and easily shredded.
  4. Cook the Pasta: While the beef is cooking or near the end, prepare the pappardelle pasta according to package instructions.
  5. Finish the Ragu: Remove the bay leaves from the slow cooker. Shred the beef using two forks and stir it into the sauce. Adjust the seasoning by adding salt to taste.
  6. Serve: Divide the cooked pasta among 4 bowls. Spoon the shredded beef ragu over the pasta and optionally sprinkle with Parmesan cheese.

Notes

  • If pappardelle pasta is unavailable, suitable alternatives include gemelli, penne, or fettuccine.
  • For a spicier ragu, increase the red pepper flakes according to taste.
  • This recipe can be made ahead and reheated for convenience.

Find it online: https://bitezly.com/slow-cooker-beef-ragu-recipe-2/