Slow Cooker Shredded Beef Ragu – Easy and Flavorful Dinner

This Slow Cooker Shredded Beef Ragu is my go-to recipe when I need a comforting, flavor-packed dinner with minimal effort. It takes just 20 minutes of prep and lets your slow cooker handle the rest, transforming a handful of simple ingredients into a rich, hearty sauce that clings to pasta perfectly.

Traditional beef ragu can take hours hovering over a pot, but not this version. You’re free to go about your day while the beef slow-cooks to tender, melt-in-your-mouth perfection. Busy weeknight? Set it and forget it. Weekend dinner? Impress your guests without breaking a sweat. Either way, you’re in for a treat!

Why This Slow Cooker Shredded Beef Ragu Is a Game-Changer

• Time-saving hands-off cooking: Just 20 minutes of prep and let your slow cooker work its magic for up to 8 hours.
• Unbeatable tenderness: Slow cooking transforms the beef into fork-shreddable perfection, no babysitting required.
• No sacrifices in flavor: Traditional ragu simmered on the stovetop can’t outmatch the deep, rich sauce a slow cooker develops over time.
• Perfect for meal prep: Leftovers freeze beautifully, so you can enjoy homemade ragu anytime.

Equipment You’ll Need for This Slow Cooker Shredded Beef Ragu

To make this recipe, you’ll need:

• A slow cooker: Any 6-quart model will work. Just make sure it has a low setting for that long, gentle cook.
• A heavy-based pot or skillet: You’ll need it for searing the beef before transferring it to the slow cooker. This adds essential layers of flavor.
• Basic kitchen tools: A cutting board, sharp knife for prepping the veggies, and a pair of tongs for easy beef shredding.

Pro tip: If you’re shopping for a slow cooker, look for one with a programmable timer to make life even easier!

Simple Ingredients for Slow Cooker Shredded Beef Ragu

One of the best things about this slow cooker beef ragu recipe is its simplicity. Here are the MVPs:

• Chuck Beef: This cut is affordable, full of flavor, and perfect for slow cooking.
• Soffritto (onion, carrot, celery): The classic Italian base adds depth and a gentle sweetness to the sauce.
• Canned Crushed Tomatoes: Your shortcut to a robust, tomato-forward sauce. Always go for high-quality brands.
• Pappardelle Pasta: The wide noodles are perfect for catching all the shreds of beef and sauce.

If you’re in a pinch, pre-diced veggies and any pasta you have on hand will work too!

Slow Cooker Shredded Beef Ragu at a Glance

• Servings: 5-6 people
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes

Slow Cooker Shredded Beef Ragu Ingredients

• 1.2kg / 2.5 lb chuck beef, cut into 4 equal pieces
• 1 tbsp salt
• Black pepper
• 3 tbsp olive oil, separated
• 3 cloves garlic, minced
• 1 onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 800g / 28oz crushed canned tomatoes
• 3 tbsp tomato paste
• 2 beef bouillon cubes, crumbled
• 1 1/2 cups / 375 ml water
• 3/4 tsp dried thyme or 3 sprigs fresh thyme
• 3 dried bay leaves
• 1 lb / 500g pappardelle or other pasta of choice
• Freshly grated parmesan cheese or parmigiano reggiano
• Optional: Fresh parsley, chopped

How to Make Slow Cooker Shredded Beef Ragu

1. Pat the beef dry, sprinkle it generously with salt and pepper.
2. Heat 1 tbsp olive oil in a heavy-based pot on high. Sear the beef pieces on all sides until browned, about 3-5 minutes total, then transfer to a plate.
3. Reduce heat to medium-low. Add the remaining olive oil, garlic, and onion, sauté for 2 minutes.
4. Mix in the carrots and celery, cooking slowly for 5 more minutes until softened.
5. Transfer everything into your slow cooker, including the beef and its juices. Add crushed tomatoes, tomato paste, bouillon cubes, water, thyme, and bay leaves.
6. Set the slow cooker to low, cover, and cook for 6-8 hours (6 hours gives a firmer texture; 8 hours is ultra-tender).
7. Once done, remove the beef and shred with two forks. Return the beef to the sauce in the slow cooker.
8. Cook the pasta according to package instructions, draining 1 minute early.
9. Heat a large skillet with 5 cups of ragu sauce, toss in the cooked pasta, then add 3/4 cup pasta water. Toss for 1-2 minutes to emulsify.
10. Serve immediately with grated parmesan and parsley, if desired.

Jake’s Tips for the Best Slow Cooker Shredded Beef Ragu

• Sear for flavor: Don’t skip browning the beef—it’s the foundation of the ragu’s depth.
• Use good tomatoes: Quality canned tomatoes make all the difference.
• Don’t skimp on pasta water: Adding it while tossing creates that luscious sauce that clings to every noodle.
• Batch cook: Double the recipe and freeze portions for later.
• Creamy twist: Stir in a splash of heavy cream for a silky finish.

Easy Slow Cooker Shredded Beef Ragu Variations

• Swap the pasta: Try spaghetti, rigatoni, or even gnocchi.
• No slow cooker? Use an Instant Pot or Dutch oven for similar results.
• Add veggies: Toss in mushrooms or spinach for extra nutrients.

Slow Cooker Shredded Beef Ragu FAQs

Can I use a different cut of beef?

Yes! Short ribs or stewing beef work well. Just make sure it’s a cut with marbling for tenderness.

Can I make this ahead?

Absolutely! This ragu tastes even better the next day and freezes perfectly for up to 3 months.

What’s the best pasta for beef ragu?

Pappardelle is ideal, but tagliatelle or fettuccine works beautifully too.

Try this Slow Cooker Shredded Beef Ragu and make dinnertime stress-free and delicious. What’s your favorite pasta dish to reinvent in the kitchen? Share your tips in the comments below!