Slow Cooker Beef Ragu Recipe

Name: Slow Cooker Beef Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds Boneless Beef Roast; Salt And Black Pepper; 2 Tablespoons Olive Oil; 1 Small Yellow Onion, Diced; 4 cloves Garlic, Finely Minced; 2 cans (28 Oz. Size) Whole San Marzano Tomatoes, One Can Drained; 3 Tablespoons Tomato Paste; 3/4 cups Red Wine; 1 teaspoon Dried Oregano; 1 teaspoon Dried Basil; 1/2 teaspoons Dried Thyme; 1/2 teaspoons Dried Parsley; 1/2 teaspoons Crushed Red Pepper; Dry Pasta Of Choice, Cooked According To Package Directions; Fresh Parsley, For Garnish; Grated Parmesan Cheese, For Serving

Servings: persons

4 pounds Boneless Beef Roast
Salt And Black Pepper
2 Tablespoons Olive Oil
1 Small Yellow Onion, Diced
4 cloves Garlic, Finely Minced
2 cans (28 Oz. Size) Whole San Marzano Tomatoes, One Can Drained
3 Tablespoons Tomato Paste
3/4 cups Red Wine
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1/2 teaspoons Dried Thyme
1/2 teaspoons Dried Parsley
1/2 teaspoons Crushed Red Pepper
Dry Pasta Of Choice, Cooked According To Package Directions
Fresh Parsley, For Garnish
Grated Parmesan Cheese, For Serving

1
Season beef with salt and black pepper.
2
In a large nonstick deep skillet, heat olive oil over medium high heat.
3
Add beef and brown on all sides, about 10 minutes.
4
Remove from heat.
5
Transfer beef roast to the slow cooker.
6
Also to the slow cooker, add onion, garlic, tomatoes (add the liquid from one can only), tomato paste, red wine, oregano, basil, thyme, parsley, crushed red pepper and a generous amount of salt and black pepper.
7
Slow cook on low for 68 hours or until the beef is falling apart.
8
Shred the beef with two forks and mix well.
9
Serve the beef ragu over pasta, garnished with fresh parsley and grated Parmesan cheese.
10
Enjoy!

1253

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 pounds Boneless Beef Roast, Salt And Black Pepper, 2 Tablespoons Olive Oil, 1 Small Yellow Onion, Diced, and more.

Yes, Slow Cooker Beef Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Beef Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions