Crockpot Beef Ragu
This Crockpot Beef Ragu is the best of both worlds: a cozy stew that can also impress your family. It’s just as rich and satisfying and my basic beef stew, but with a classy sauce made from beef broth, tomatoes, onion, garlic, herbs, and, if you like it, a generous splash of red wine. And it doesn’t take a lot of work to whip up this snazzy dinner for your family, because the Crockpot does all the cooking for you.
Spoon this out at the table over some fancy pappardelle noodles, and it will look like you’ve really worked hard to cook a special meal for your guests. And they’ll never learn the truth from me.
Is pappardelle the only kind of pasta that works with this recipe?
- Pappardelle is the best because the noodles are really wide, so there’s lots of surface area for the sauce to cling to. If you can’t find it at the store, try fettucine, the next widest kind. This sauce is also good served over gnocchi or homemade polenta.
If I don’t have fresh thyme, can I use dried thyme instead?
- Sure, just substitute about 1 ½ teaspoons of dried thyme for the three sprigs.
Can I cook this Beef Ragu in the Instant Pot?
- To do this, brown the meat and the onions first, then add the other ingredients and cook it in meat/stew mode for 40 minutes. That’s a long time for the Instant Pot, but you need it to be really falling-apart tender. Then do a natural release, shred the beef, and let the sauce sit on warm and thicken while you cook the noodles.
How long can I store the leftovers?
- They should keep for three or four days in the fridge, or four to six months in the freezer. (Don’t freeze the noodles, just the sauce.) I like to pack ours up for lunch the next day in this lunchbox! (As an Amazon Associate I earn from qualifying purchases.)
How to Make Crockpot Beef Ragu
- Chop your onions and mince your garlic.Place them in your crock pot with a little olive oil. Set on high.
- Slice your chuck roast into 4 pieces and season it with salt and pepper. Place your roast on top of the onions.
- Pour your crushed tomatoes, wine, broth over the roast. Add in your tomato paste and thyme and bay leaves. Spoon the liquid over your roast to make sure it is covered.
- Cover and cook for 6 hours.
- Once the roast is cooked, shred it with two forks and return to sauce. Turn the crock pot on warm.
- Cook your noodles as directed. Plate your pasta and top with the ragu and top with parmesan, ricotta, and fresh thyme. Enjoy.
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Crockpot Beef Ragu
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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 of crushed tomatoes
- 1/4 cup of red wine optional but if you do use it, use a Merlot, or Cabernet Sauvignon
- 1-1/2 cup of beef broth
- 3 TBSP of tomato paste
- 3 Sprigs of Fresh Thyme
- 2 Dried Bay Leaves
- 16 oz of Pappardelle noodles
- Garnish with parmesan ricotta and fresh thyme
Instructions
- Chop your onions and mince your garlic. Place them in your crock pot with a little olive oil. Set on high.
- Slice your chuck roast into 4 pieces and season it with salt and pepper.
- Place your roast on top of the onions. Pour your crushed tomatoes, wine, broth over the roast. Add in your tomato paste and thyme and bay leaves. Spoon the liquid over your roast to make sure it is covered.
- Cover and cook for 6 hours.
- Once the roast is cooked, shred it with two forks and return to sauce. Turn the crock pot on warm.
- Cook your noodles as directed.
- Plate your pasta and top with the ragu and top with parmesan, ricotta, and fresh thyme. Enjoy.
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Were you peeking in my fridge?!? This recipe is just what I needed for an eye of round roast. The instructions are super easy and the flavors are spot on. Hubby made rice instead of noodles. Thanks
Haha. I am so happy you loved the recipe! I haven’t tried this recipe with rice yet, but that sounds like a yummy idea.
Question: Can the beef ragu be frozen for smaller meals?
Yes! I would keep the pasta separate and just freeze the ragu.
I made this a while ago, and it’s a great & easy recipe, even though it isn’t quite as ‘authentic’ as our Italian family makes Ragu. As a busy mom of 4 bambinos, I like recipes which save time, yet are still delicious. I used Rigatoni, & cut down the sodium by using low-sodium tomato products & beef broth. I also added some dried Basil (a must). Everyone enjoyed it, & I make it often on our Pasta Nights. Thanks Corey 👍
Mmmmm. Good call on adding in some dried basil.
Cook on high for 6 hrs seems a long time. low for 6hrs?
How many people would this feed?
This serves about 6 people