Crockpot Beef Ragu
This Crockpot Beef Ragu is a hearty, slow-cooked Italian-inspired pasta dinner with tender beef in a rich tomato sauce. Perfect over pappardelle pasta or polenta!
Servings: 8
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
Calories: 575kcal
