If you are craving a hearty, comforting meal that feels like a warm embrace on a plate, this Crockpot Beef Ragu Recipe is exactly what you need. Imagine tender, slow-cooked chuck roast melting into a rich, tomatoey sauce infused with fresh herbs and just a splash of red wine—this dish captures all the coziness of traditional Italian cooking without the fuss. Whether it’s a busy weeknight or a relaxed weekend dinner, this recipe is a foolproof way to bring big flavors to your table with minimal effort.
Ingredients You’ll Need
The beauty of this Crockpot Beef Ragu Recipe lies in its simple, quality ingredients that come together to create layers of flavor and satisfying texture. Each item plays a crucial role, from the savory depth of the chuck roast to the brightness of fresh thyme and the richness of parmesan garnish.
- 1 large onion (diced): Adds sweetness and a hearty base to the sauce when softened.
- 5 garlic cloves (minced): Infuses the dish with a robust, aromatic kick that complements the beef.
- 2 lb chuck roast (cut into 4 pieces): The star protein that becomes meltingly tender after slow cooking.
- Salt and pepper to taste: Essential for seasoning and enhancing all flavors.
- 1 28 oz can of crushed tomatoes: Creates a rich, tangy sauce foundation that balances the meat.
- 1/4 cup red wine (optional): Use Merlot or Cabernet Sauvignon to add complexity and depth to the sauce.
- 1 1/2 cup beef broth: Keeps the ragu juicy and helps meld flavors during slow cooking.
- 3 tbsp tomato paste: Concentrates the tomato flavor and thickens the sauce beautifully.
- 3 sprigs fresh thyme: Brings a fragrant, herbaceous note that brightens the rich beef.
- 2 dried bay leaves: Adds subtle earthiness and complexity to the slow-cooked sauce.
- 16 oz pappardelle noodles: Wide, flat noodles perfect for catching every bit of the luscious sauce.
- Parmesan, ricotta, and fresh thyme for garnish: Adds creaminess, tang, and a lovely fresh touch to finish.
How to Make Crockpot Beef Ragu Recipe
Step 1: Prepare the Aromatics
Start by chopping your onions and mincing the garlic. Place them in your crockpot with a little olive oil and set it on high. This step infuses the base of your ragu with sweet, fragrant flavor as the onions soften and the garlic releases its savory aroma.
Step 2: Season Your Beef
Slice your chuck roast into four manageable pieces and season them generously with salt and pepper. This simple seasoning ensures the beef remains juicy and flavorful during the long cooking process.
Step 3: Layer the Ingredients
Place the seasoned beef on top of the softened onions and garlic in your crockpot. Pour the crushed tomatoes, red wine if using, and beef broth over the beef. Add the tomato paste, fresh thyme sprigs, and bay leaves. Carefully spoon the liquid over the beef until it’s mostly submerged. This layering allows the beef to soak up all the delicious flavors as it cooks low and slow.
Step 4: Slow Cook to Perfection
Cover your crockpot and cook on high for 6 hours. This extended cooking time is what transforms the chuck roast into tender, shred-able perfection while allowing the sauce to develop rich complexity.
Step 5: Shred the Beef
Once the beef is tender, use two forks to shred it directly in the crockpot. Stir the shredded meat back into the sauce and switch your crockpot to warm. This step marries the beef with the sauce so every bite is packed with flavor.
Step 6: Cook the Pasta
Cook your pappardelle noodles according to package instructions. Their wide ribbons are ideal for holding onto the hearty ragu sauce, making every forkful a delight.
Step 7: Plate and Garnish
Serve the tender beef ragu over your perfectly cooked pappardelle. Top liberally with freshly grated parmesan, dollops of ricotta, and a sprinkle of fresh thyme leaves for that final burst of flavor and elegance.
How to Serve Crockpot Beef Ragu Recipe
Garnishes
The magic is in the finishing touches. Freshly grated parmesan adds a salty, nutty contrast while ricotta lends luscious creaminess that cuts through the rich tomato sauce. A few sprigs of fresh thyme brighten with herbal freshness, balancing out the savory depth beautifully.
Side Dishes
This ragu pairs wonderfully with simple sides that don’t compete for attention. A crisp green salad with a tangy vinaigrette, garlic bread to mop up the sauce, or roasted seasonal vegetables all make excellent companions to this hearty meal.
Creative Ways to Present
For a rustic vibe, serve the ragu in a deep bowl with a sprinkle of parmesan and a thyme sprig on top. For a more elegant touch, twirl the pappardelle neatly on a plate before ladling the ragu around and over it. You can even turn this ragu into a baked pasta by mixing it with cooked pasta, topping with mozzarella, and baking until bubbling and golden.
Make Ahead and Storage
Storing Leftovers
This Crockpot Beef Ragu Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors and moisture. It’s perfect for quick reheats when you want a no-fuss, delicious meal.
Freezing
The ragu freezes exceptionally well. Portion it into freezer-safe containers or bags and it will last up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat the ragu slowly over low to medium heat while stirring occasionally, adding a splash of beef broth or water if it feels too thick. Warm the pasta separately or toss them together just before serving. The flavors tend to deepen and mellow after resting, making leftovers even more delightful.
FAQs
Can I make this Crockpot Beef Ragu Recipe without red wine?
Absolutely! While the red wine adds lovely depth, it is optional and the ragu will still be delicious without it. Simply replace it with an equal amount of beef broth or water.
What cut of beef works best for this recipe?
Chuck roast is ideal because it becomes tender and flavorful when slow cooked. Other slow-cooking cuts like brisket or short ribs could work too but may require adjustments in cooking time.
Can I use dried herbs instead of fresh thyme?
Yes, you can swap fresh thyme for dried, though you’ll want to reduce the quantity since dried herbs are more concentrated—about a teaspoon of dried thyme should suffice.
How do I prevent the sauce from being too watery?
The tomato paste helps thicken the sauce, but if your ragu is a bit loose after cooking, you can remove the lid and cook on high for 15-20 minutes to reduce it.
Can this Crockpot Beef Ragu Recipe be made in an Instant Pot?
Yes, you can adapt this recipe to an Instant Pot using the sauté and slow cooker functions or pressure cooking it with a natural release. Adjust liquid amounts and cook time accordingly.
Final Thoughts
This Crockpot Beef Ragu Recipe is a true everyday hero in the kitchen – effortless, comforting, and full of big flavors. I encourage you to give it a try soon and experience how slow cooking transforms simple ingredients into a rich, soul-satisfying meal that everyone will love. It’s the kind of recipe you’ll want to make again and again.
Print
Crockpot Beef Ragu Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
This Crockpot Beef Ragu is a hearty and flavorful slow-cooked Italian-inspired dish made with tender chuck roast simmered in a rich tomato, red wine, and herb sauce. Served over hearty pappardelle noodles and garnished with parmesan, ricotta, and fresh thyme, it’s perfect for a comforting family meal with minimal prep and maximum flavor.
Ingredients
Ragu Ingredients
- 1 large onion, diced
- 5 garlic cloves, minced
- 2 lb chuck roast, cut into 4 pieces
- Salt and pepper, to taste
- 1 (28 oz) can crushed tomatoes
- 1/4 cup red wine (optional, Merlot or Cabernet Sauvignon recommended)
- 1 1/2 cups beef broth
- 3 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 dried bay leaves
Pasta and Garnish
- 16 oz pappardelle noodles
- Parmesan cheese, for garnish
- Ricotta cheese, for garnish
- Fresh thyme, for garnish
Instructions
- Prepare the aromatics: Chop the onion and mince the garlic. Place them in the crockpot with a little olive oil and set the crockpot to high to start softening these flavors.
- Season the beef: Slice the chuck roast into four pieces and season thoroughly with salt and pepper for enhanced flavor.
- Assemble the ragu: Place the seasoned roast pieces on top of the onions in the crockpot. Pour the crushed tomatoes, red wine, and beef broth over the meat. Add the tomato paste, fresh thyme sprigs, and bay leaves. Spoon the liquid to ensure the meat is well covered.
- Slow cook: Cover the crockpot and cook on high for 6 hours, allowing the beef to become tender and the sauce to develop deep flavors.
- Shred the beef: Once cooked, shred the beef using two forks into bite-sized pieces. Return the shredded beef back into the sauce and switch the crockpot to warm to keep it hot while preparing pasta.
- Cook the pasta: Prepare the pappardelle noodles according to package instructions until al dente.
- Serve: Plate the cooked pasta, top generously with the beef ragu, and garnish with parmesan, ricotta, and fresh thyme for a rich, rustic finish. Enjoy!
Notes
- For a richer flavor, use a good quality red wine such as Merlot or Cabernet Sauvignon.
- If you prefer a thicker sauce, remove the lid of the crockpot in the last 30 minutes of cooking to reduce the liquid.
- Leftover ragu can be refrigerated for up to 3 days or frozen for up to 3 months.
- This recipe pairs well with a side of garlic bread or a crisp green salad.
- Vegetables like mushrooms or carrots can be added to the crockpot for added texture and nutrition.
