Name: Easy Slow Cooker Beef Ragu - Deliciously Simple
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6-8
Ingredients: 1.25-1.75 pounds chuck roast, trimmed of excess fat and bone removed; 30 oz tomato sauce; 8.8 oz pappardelle pasta; 4 garlic cloves, thinly sliced; 2 bay leaves; 1 teaspoon fennel seeds; ¼ teaspoon red pepper flakes (optional); ¼ teaspoon pepper; Salt to taste; Parmesan cheese for topping (optional)

Easy Slow Cooker Beef Ragu is more than just a meal; it’s a warm hug on a plate, a comforting embrace that fills your home with an irresistible aroma. Have you ever craved that deep, savory flavor of slow-simmered meat, the kind that melts in your mouth and coats your favorite pasta like velvet? This recipe delivers precisely that, without any of the fuss or hours of standing over a hot stove. What makes this Easy Slow Cooker Beef Ragu so universally beloved is its sheer simplicity. You toss the ingredients in the morning, and by dinner time, a masterpiece awaits. It’s perfect for busy weeknights, cozy weekends, or whenever you need a reliably delicious dish that tastes like it’s been lovingly prepared for hours. The magic lies in the slow cooker, which transforms humble cuts of beef into tender, succulent strands, infused with the rich essence of tomatoes, herbs, and a whisper of red wine. Get ready to impress yourself and your loved ones with this incredibly satisfying recipe.

Ingredients:

1.25-1.75 pounds chuck roast (trimmed of excess fat and bone removed)
30 oz tomato sauce
8.8 oz pappardelle pasta
4 garlic cloves, thinly sliced
2 bay leaves
1 teaspoon fennel seeds
¼ teaspoon red pepper flakes (optional)
¼ teaspoon pepper
Salt to taste
Parmesan cheese for topping (optional)

Preparing the Beef

Seasoning the Chuck Roast

Start by patting your chuck roast completely dry with paper towels. This is a crucial step for achieving a good sear, which adds a depth of flavor to your ragu. Generously season the roast on all sides with salt and pepper. Don’t be shy with the salt; it helps to draw out moisture and creates a delicious crust. For the pepper, ¼ teaspoon should be sufficient, but you can add a touch more if you prefer a more peppery kick. Ensure the seasoning is evenly distributed over the entire surface of the meat.

Searing for Flavor

While this is a slow cooker recipe, searing the beef before it goes into the pot is a game-changer. Heat a tablespoon of olive oil (or any high smoke point oil you have on hand) in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers. Carefully place the seasoned chuck roast into the hot skillet. Sear the roast for about 3-4 minutes per side, until a rich, brown crust forms. You’re not cooking the meat through at this stage, just developing that beautiful caramelization. This Maillard reaction is responsible for so much of the savory flavor in the finished ragu. Once seared, remove the roast from the skillet and set it aside. You can leave any browned bits stuck to the bottom of the pan; those are packed with flavor and will be incorporated later.

Assembling the Slow Cooker

Building the Base

In the insert of your slow cooker, add the entire 30 oz can of tomato sauce. This will form the rich, saucy base for our ragu. Next, add the thinly sliced garlic cloves. The slow cooking process will gently cook the garlic, mellowing its sharp bite and infusing the sauce with its sweet, aromatic notes. If you’re using them, sprinkle in the ¼ teaspoon of red pepper flakes now. This will add a subtle warmth and a hint of heat to the ragu, but it’s entirely optional if you prefer a milder dish.

Adding Aromatics and Flavor Enhancers

Now, it’s time to add the bay leaves and fennel seeds. The bay leaves will impart a subtle, earthy aroma as they simmer, and the fennel seeds offer a delightful anise-like sweetness that pairs wonderfully with beef and tomato. Make sure to distribute the fennel seeds evenly throughout the sauce. Some people like to toast the fennel seeds briefly in a dry pan before adding them to release more of their fragrant oils, but it’s not strictly necessary for this recipe.

The Star of the Show

Carefully place the seared chuck roast into the slow cooker, nestled down into the tomato sauce. Ensure it’s mostly submerged. The juices that rendered from the searing process can also be scraped into the slow cooker at this point – don’t waste that precious flavor! This is the point where you’ll also add the ¼ teaspoon of pepper. Remember, you can adjust the salt and pepper levels to your preference later, but it’s good to get a baseline in here.

The Slow Cooker Magic

Low and Slow Cooking

Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours. The exact cooking time will depend on your slow cooker and the size of your chuck roast. The goal is for the beef to become incredibly tender and easily shredded with a fork. You’ll know it’s ready when it practically falls apart with minimal effort. Resist the urge to lift the lid too often, as this releases heat and can prolong the cooking time.

Shredding the Beef

Once the chuck roast is fork-tender, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the beef into bite-sized pieces. You can also chop it into smaller chunks if you prefer. Return the shredded beef back into the slow cooker with the sauce. Stir well to ensure all the shredded beef is coated in the rich, flavorful ragu. Taste the ragu and adjust the seasoning with salt and pepper as needed. Sometimes, depending on the saltiness of your tomato sauce, you might need a bit more salt.

Finishing Touches

Cooking the Pappardelle

About 15-20 minutes before you’re ready to serve, bring a large pot of generously salted water to a rolling boil. Add the 8.8 oz of pappardelle pasta and cook according to the package directions, usually 7-9 minutes, until al dente. You want the pasta to have a slight bite to it. Drain the pasta well, reserving about ½ cup of the pasta cooking water. This starchy water is liquid gold and can be used to help thicken the ragu and create a silkier sauce if needed.

Serving Your Masterpiece

To serve, you can either toss the drained pappardelle directly into the slow cooker with the ragu and stir to combine, or you can plate the pasta first and then spoon the ragu generously over the top. If the ragu seems a little too thick, add a splash of the reserved pasta water to loosen it up to your desired consistency. Garnish with freshly grated Parmesan cheese, if desired. The rich, savory ragu clinging to the wide ribbons of pappardelle is pure comfort food.

Conclusion:

And there you have it – your delicious and incredibly Easy Slow Cooker Beef Ragu is ready to impress! This recipe is designed for maximum flavor with minimal effort, making it a weeknight savior or a weekend crowd-pleaser. The slow cooker works its magic, tenderizing the beef to perfection and allowing the rich, savory tomato sauce to meld beautifully. I hope you enjoy making and devouring this comforting dish as much as I do.

Serving this hearty ragu is wonderfully versatile. It’s absolutely divine spooned generously over your favorite pasta, be it spaghetti, tagliatelle, or pappardelle. For a lighter option, consider serving it with creamy polenta, fluffy mashed potatoes, or even a crusty baguette for dipping. Don’t forget a sprinkle of fresh parsley and a dollop of ricotta or grated Parmesan cheese to elevate each bite.

Looking for variations? Feel free to add a splash of red wine to the slow cooker for an even deeper flavor profile. Mushrooms and carrots are excellent additions for extra texture and nutrients. You can also make it spicier by adding a pinch of red pepper flakes. Experiment and make it your own! Go ahead and give this Easy Slow Cooker Beef Ragu a try – I’m confident you’ll be making it again and again.

Frequently Asked Questions:

Can I make this ragu ahead of time?

Absolutely! This Easy Slow Cooker Beef Ragu is perfect for making ahead. In fact, the flavors often meld even better after a day or two in the refrigerator. Simply store it in an airtight container and reheat gently on the stovetop or in the microwave. It’s an excellent meal prep option.

What other cuts of beef work well in a slow cooker ragu?

While chuck roast is ideal for its tenderness and richness, other braising cuts like beef brisket or even short ribs can be substituted. Just ensure they are well-marbled and cut into appropriate-sized pieces. The key is a cut that benefits from low and slow cooking to break down connective tissues.