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This Crockpot Beef Ragu is a rich, hearty, and comforting pasta dinner that is total comfort food! Tender, slow-cooked beef roast simmers all day in a flavorful tomato sauce with Italian herbs, garlic, until it’s fall-apart delicious. Toss it with wide ribbons of pappardelle or fettuccine for a meal that feels restaurant-quality but is easy to make at home.
Slow Cooker Beef Ragu
If you love hearty, slow-cooked Italian comfort food, this crock pot beef ragu will become a new favorite.
Serve this beef & pasta recipe with a side of my Easy Sautéed Green Beans.
Italian Beef Ragu is a great pasta dinner to serve family-style. It tastes like it came from a cozy trattoria, but with the convenience of your slow cooker.
Why You’ll Love This Beef & Pasta Recipe
- Comfort food at its best – This easy beef ragu pasta has melt-in-your-mouth beef and noodles in a rich tomato sauce.
- Set it and forget it – the crockpot does most of the work.
- Family-friendly dinner – hearty and filling, yet simple and approachable.
- Versatile – pairs perfectly with pasta, polenta, or even mashed potatoes.
Crockpot Shredded Beef Ragu is ideal for the long simmer time, which allows the beef to break down into tender shreds that soak up all the rich tomato, garlic, and herb flavors.
Ingredients for Crockpot Beef Ragu
For exact amounts in Crockpot Beef Ragu, see the recipe card below.
Beef Ragu
- Beef Chuck Roast
- Italian Dressing Mix Packets
- Yellow Onion
- Carrots
- Celery
- Garlic
- Bay Leaves
- Crushed Tomatoes
- Tomato Paste
- Balsamic Vinegar
- Italian Seasoning
- Garlic Powder
- Onion Powder
- Low-Sodium Beef Broth
- Unsalted Butter
To Serve
- Pappardelle or Fettuccine
- Reserved Pasta Water
- Parmesan Cheese (optional)
- Fresh Basil or Parsley
How to Make Crockpot Beef Ragu
Season the Roast
- Sprinkle one packet of the Italian dressing mix all over the chuck roast, coating both sides. Set aside (Searing adds flavor but is optional. I don’t).
Build the Base
- Add the onion, carrots, celery, bay leaves, and garlic to the crockpot.
- Pour in the crushed tomatoes, and add the tomato paste.
- Add balsamic vinegar and Italian seasoning.
- Add the garlic powder, onion powder, and the second packet of Italian dressing mix. Mix well.
- Stir in the beef broth.
- Nestle the seasoned roast into the sauce.
- Place the butter pats on top of the roast.
Slow Cook
- Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is fall-apart tender.
Shred the Beef
- Remove the bay leaves. Shred the beef directly in the crockpot with two forks and stir everything together. Taste and adjust seasonings if needed.
Cook the Pasta
- About 15 minutes before serving, cook the pasta in salted boiling water until al dente. Reserve ½ cup of the cooking water.
Finish & Serve
- Add the cooked pasta and reserved pasta water to the ragu, tossing well. Top with Parmesan and fresh basil or parsley. Serve with crusty bread or a green salad.
Recipe Tips
- Make-ahead friendly: The sauce tastes even better the next day.
- Freezer-friendly: Freeze the ragu (without pasta) in portions for up to 3 months.
- Pasta swap: Works well with rigatoni, tagliatelle, or even gnocchi.
- Thicker sauce: Omit the pasta water or simmer uncovered on HIGH for 20–30 minutes after shredding if you prefer a thicker ragu.
What to Serve with Crockpot Beef Ragu
- Italian Chopped Salad
- Garlic bread or crusty Italian bread
- A crisp green salad
- Roasted vegetables
- Creamy polenta or mashed potatoes (as an alternative to pasta)
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen as it sits, so it tastes even better the next day.
- Freezer: Freeze the ragu (without pasta) in freezer-safe containers or baggies for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop over medium-low heat or in the microwave. If the sauce is too thick, add a splash of broth or water.
More Crockpot Beef Recipes
Crockpot Vegetable Beef Soup
Crockpot Hawaiian Meatballs
Slow Cooker Barbacoa Beef
Slow Cooker Garlic Butter Steak Bites
Slow Cooker Tamale Pie
Crock Pot Mississippi Pot Roast
Crockpot Beef Ragu FAQs
Yes, you can use beef brisket or short ribs. Chuck roast is ideal because it’s affordable and becomes very tender when slow-cooked. You could even use ground beef (brown & drain it first).
If you want to sear it, go ahead as searing can add flavor. This recipe is written to be simple, so you can just season and drop it into the crockpot.
Absolutely. Beef ragu reheats beautifully and the flavors deepen overnight, making it perfect for meal prep or entertaining. For the freshest meal, prepare everything but the pasta, and cook that before serving.
Wide noodles like pappardelle or fettuccine are traditional because they hold up to the rich sauce, but rigatoni, penne, or gnocchi, or even polenta are also delicious.
Yes! Boneless skinless chicken thighs or a pork shoulder roast also work well. The cooking time is about the same.
If you make my Slow Cooker Beef Ragu recipe, let me know! Leave a comment with a star rating below. I’d love to hear from you.
Crockpot Beef Ragu
Equipment
- 5-quart Stock Pot (to boil pasta)
- 2 Forks
Ingredients
- 3-4 lbs Beef Chuck Roast
- 2 packets Italian Dressing Mix (such as Good Seasons) divided
- 1 large Yellow Onion, diced
- 3 Carrots, diced
- 2 ribs Celery, diced
- 2 Tablespoons Minced Garlic (~5 cloves)
- 2 Bay Leaves
- 1 28-ounce can Crushed Tomatoes
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Balsamic Vinegar
- 2 teaspoons Italian Seasoning
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 ½ cups Beef Broth
- 6 Tablespoons Unsalted Butter, sliced
To Serve
- 12-16 ounces Pappardelle (or fettuccine)
- ½ cup Reserved Pasta Water
- Grated Parmesan Cheese, optional
- Chopped Fresh Basil or Parsley
Instructions
Season the Roast
- Sprinkle one of the Italian seasoning packets all over the roast, coating both sides. Set aside.
Build the Base
- To the crockpot, add the diced onion, carrots, celery, and garlic.
- Pour in the crushed tomatoes, and add the tomato paste.
- Add the balsamic vinegar and Italian seasoning.
- Add the Garlic powder, onion powder, and remaining Italian dressing packet. Mix well.
- Stir in the beef broth.
- Place the roast in the crockpot, nestling it down into the sauce.
- Place the sliced butter on top of the roast.
Slow Cook
- Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is fall-apart tender.
Cook the Pasta
- About 15 minutes before serving, start a pot of salted water boiling and cook the pasta according to package directions to al dente. Save ½ cup of the pasta water.
Shred the Beef
- Remove the bay leaves and discard them. Use two forks to shred the beef in the crockpot. Stir well.
- Taste and adjust salt, if needed.
- Add the cooked pasta to the ragu. Add the pasta water and mix together.
Serve
- Top with Parmesan, if using, and fresh basil (or parsley).
- Serve with some crusty bread or a green salad.
Notes
Storage & Reheating
- Store in the fridge up to 4 days.
- Freeze ragu (without pasta) up to 3 months.
- Reheat gently; add a splash of broth or water if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
