This Slow Cooker beef ragu is one of the best crock pot recipes you can make. It's the ultimate comfort food, a family favorite, and is so simple to put together.

A great way to transform a tough or cheaper cut of meat is by slow cooking it for hours in a slow cooker. By the end of the cooking, this roast can literally be pulled apart with a fork.

This is definitely not a "quick cooking" meal. However, your crock pot will do the majority of the work. By making beef ragu in the slow cooker, it can easily be prepped in the morning. You will have dinner ready to go, simmering away and making your whole house smell delicious by dinner time! It's the perfect weeknight meal.

plated beef ragu that has been topped with ricotta.

I serve the ragu with homemade pappardelle pasta, but it would taste delicious with your favorite pasta or creamy mashed potatoes. The flavors are mild enough that leftovers can be transformed into shredded beef tacos. It also freezes very well.

Ingredient notes

Beef roast - No need to be fancy here. I like a rump roast. A beef chuck roast or any inexpensive roast will work. Even a flank steak, pre-cut stew meat or other cheaper cuts of beef will work in this recipe.
Olive oil - You'll sear the roast in a skillet with olive oil to give it an extra rich flavor prior to adding to the crock pot.
Fresh garlic cloves - Fresh garlic adds to the flavor of this dish. The intense garlic flavor becomes much more subtle and really enhances the ragu when cooked all day in the slow cooker.
Can of crushed tomatoes - Crushed tomatoes give the perfect consistency and rich tomato flavor. Feel free to use Italian tomatoes or regular.
Tomato Paste- This is added to deepen the tomato flavor.
Veggie Mix - A mirepoix mix of onion, celery and carrots are used to help with flavoring.
Seasonings - A mix of dried herbs with italian seasoning, including dried thyme and oregano are used, but you can use fresh herbs by doubling the amount. Salt, black pepper and bay leaves are also used to perfectly season this ragu.
Red Wine - You can also use a half cup of beef broth in place of the dry red wine. In a pinch, chicken broth or white wine could also work.
Beef Bouillon - Beef bouillon paste has great umami flavor and really enhances the flavors in the sauce.

See recipe card below for full ingredients list and instructions.

Variations and Substitutions

If you would like to use your Instant Pot or pressure cooker to make this Italian beef ragu faster, you can cook on high pressure for 40-45 minutes and do a quick or natural release.

If you prefer to use ground meat, you can make this recipe with ground beef. Just brown 2 lbs., drain extra grease and add to the crockpot.

Serve over spaghetti squash noodles to get in an extra veggie and make a gluten free meal.

How to Make Crock Pot beef Ragu

Step 1. Cut beef into 4 evenly sized chunks and season liberally with salt and pepper.

seared beef chunks added to slow cooker.

Step 2. Heat olive oil in a large frying pan and begin by searing the roast pieces on all four sides. Each side will take about 3-4 minutes on high heat. Place in slow cooker.

all ingredients for beef ragu added to crock pot.

Step 3. Add in crushed tomatoes, tomato paste, minced garlic, onion, carrot, celery, bay leaf, italian seasoning, red wine, water, and bouillon paste. Cover with lid.

finished dish in crock pot before meat has been shredded.

Step 4. Cook on low for 8-10 hours. Remove bay leaf.

Step 5. Shred meat with two forks and stir well to incorporate everything.

beef ragu that has been topped with ricotta on a white plate.

Step 6. Serve with fresh pasta and a dollop of ricotta cheese.

Recipe Tips

No need for expensive meat. The slow cooker does all the tenderizing and flavoring, so any inexpensive cut of beef you have or can find at the store will work great.

If you're adding to pasta, most pastas will work, but a sturdier pasta like pappardelle, rigatoni, tagliatelle or fettuccine will hold up best.

What to Eat With Beef Ragu

Serve this ragu sauce with pasta and top with ricotta cheese or freshly grated parmesan cheese. Add a simple light arugula salad on the side for some greens.

Serve alongside your favorite roasted veggies, like these roasted carrots and green beans.

Some homemade breadsticks or garlic bread are always delicious next to this ragu.

And if you have leftovers, repurpose the meat, by using it as the meat in recipes for lasagna, tacos or burritos. The ragu has a mild enough taste to be used in so many ways.

How to Store Crock Pot Beef Ragu

Store leftovers in the refrigerator, in an airtight container for 3-4 days. Reheat in the crock pot for 1-2 hours on low.

To make this delicious beef ragu a freezer meal, you can add everything to a large freezer bag (or two) and freeze for up to three months. Make sure to label it. Thaw for 12-24 hours in the refrigerator and slow cook for 8-10 hours on low.

You can also freeze fully cooked crockpot beef ragu leftovers. Let cool completely. Then refrigerate for a few hours, or a full day, if possible. Then add to a freezer bag or bags. Label and keep frozen for up to 3 months. Thaw overnight in the refrigerator and heat in the crockpot for 1-2 hours on low.