Description
For the Beef Ragu:
2 lbs beef chuck roast
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 cup dry red wine
2 cups beef broth
1 can (14 oz) crushed tomatoes
1/4 cup tomato paste
2 tbsp balsamic vinegar
2 tsp dried oregano
1 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
For the Pappardelle:
12 oz pappardelle pasta
Salt for boiling water
Garnish:
Fresh basil, chopped
Grated Parmesan cheese
Directions:
In a large skillet, heat olive oil over medium-high heat. Brown the beef chuck roast on all sides, about 4-5 minutes per side.
Transfer the beef to the slow cooker. In the same skillet, sauté the onion and garlic until softened, about 3 minutes.
Add the red wine to the skillet and let it reduce by half, scraping any browned bits off the bottom. Pour the mixture over the beef in the slow cooker.
Add beef broth, crushed tomatoes, tomato paste, balsamic vinegar, oregano, thyme, bay leaf, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6-8 hours, or until the beef is fork-tender and easily shredded.
Cook pappardelle pasta according to package instructions. Drain and set aside.
Shred the beef with two forks, discarding the bay leaf. Stir the shredded beef and sauce together.
Serve the beef ragu over the cooked pappardelle pasta. Garnish with fresh basil and Parmesan cheese.
Prep Time: 15 minutes Cooking Time: 6-8 hours Total Time: 6 hours 15 minutes Kcal: 500 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect slow-cooked ragu. First, pat the beef chuck roast completely dry with paper towels; this is crucial for a good sear. Season generously with salt and pepper. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil until shimmering. Sear the beef on all sides until a deep brown crust forms. Do not rush this step, as it builds foundational flavor.
Transfer the beef to your slow cooker. To the same skillet, add the chopped onion, cooking until translucent, then add the garlic for the final minute. Pour in the red wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the pan bottom. Let it simmer until reduced by half. This deglazing step is essential for capturing maximum taste.
Pour the wine and onion mixture over the beef. Add all remaining ragu ingredients—broth, tomatoes, paste, vinegar, and herbs—to the slow cooker. Cover and cook on LOW for 6-8 hours. About 20 minutes before serving, cook the pappardelle in well-salted water. Finally, shred the beef directly in the pot, discard the bay leaf, and stir to combine.
Serving Suggestions
This rich ragu is versatile. While classic with pappardelle, it also shines served over creamy polenta, mashed potatoes, or even inside a crusty bread roll as a sandwich. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A glass of the same dry red wine used in the recipe makes the perfect accompaniment.
How-to Summary
To make Slow Cooker Beef Ragu: 1) Sear seasoned beef chuck roast. 2) Sauté onions and garlic, then deglaze pan with red wine. 3) Combine all ingredients in a slow cooker. 4) Cook on LOW for 6-8 hours. 5) Shred beef and stir into sauce. 6) Serve over cooked pappardelle with fresh basil and Parmesan.
Frequently Asked Questions
Can I cook this on high heat instead?
Yes, you can cook on HIGH for 3-4 hours. However, low and slow cooking yields more tender, shreddable meat and deeper flavor development.
What can I use instead of red wine?
Replace the wine with an equal amount of additional beef broth mixed with one tablespoon of balsamic vinegar or red wine vinegar for acidity.
How should I store and reheat leftovers?
Store the ragu (separate from pasta) in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.
Can I freeze the ragu?
Absolutely. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What cut of beef can I substitute?
Beef short ribs, brisket, or pork shoulder are excellent alternatives. Adjust cooking time as needed until fork-tender.
Common Mistakes to Avoid
- Skipping the Sear: Not browning the meat robs the dish of complex, caramelized flavor.
- Underseasoning: Beef chuck and slow cooker sauces need ample seasoning. Taste and adjust salt at the end.
- Overcrowding the Pasta: Always cook pasta separately and combine just before serving to prevent it from becoming mushy and absorbing all the sauce.
- Not Deglazing: Failing to scrape the flavorful bits from the skillet after sautéing loses a key flavor layer.
Conclusion
This Slow Cooker Beef Ragu is the ultimate comfort food, transforming simple ingredients into a deeply flavorful, restaurant-quality meal with minimal hands-on effort. The slow cooking process melds the rich tomato, wine, and herb sauce with the incredibly tender beef. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a spectacular result every time. It’s a foolproof, crowd-pleasing dish perfect for any night of the week.
