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beef ragu that has been topped with ricotta on a white plate.
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5 from 2 votes

Slow Cooker Beef Ragu

Slow Cooker Beef Ragu takes a rump roast and simmers all day in the crockpot in a rich tomato sauce until fall apart tender.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 333kcal
Author: Sarah Baumeister

Ingredients

  • 2-3 lb. rump roast or any cheap cut of beef
  • 1 tbsp. avocado oil or other neutral oil
  • 4 cloves garlic minced
  • 24 oz. crushed tomatoes
  • 6 oz. tomato paste
  • 1 carrot diced
  • 1 medium onion diced
  • 1 rib of celery diced
  • 1 bay leaf
  • 1 tbsp. italian seasoning
  • 1 tsp. salt
  • 1 tsp. pepper
  • ½ cup red wine or beef broth
  • 1 tbsp. beef bouillon paste
  • ½ cup water

Instructions

  • Cut beef into 4 evenly sized chunks and season liberally with salt and pepper.
  • 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 pieces of meat into slow cooker.
  • Add in crushed tomatoes, tomato paste, minced garlic, onion, carrot, celery, bay leaf, italian seasoning, red wine, water, and bouillon paste. Cover with lid. 
  • Cook on low for 8-10 hours. Remove bay leaf.
  • Shred meat with two forks and stir well to incorporate everything.
  • Serve with fresh pasta and a dollop of ricotta cheese.

Nutrition

Calories: 333kcal | Carbohydrates: 20g | Protein: 37g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 797mg | Potassium: 1273mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2426IU | Vitamin C: 19mg | Calcium: 135mg | Iron: 7mg