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Slow Cooker Beef Ragu

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 8


  • 3-4 pound boneless beef roast
  • salt and black pepper
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 4 cloves of garlic finely minced
  • 2 28- ounce cans San Marzano Tomatoes one can drained
  • 3 tablespoons tomato paste
  • 3/4 cup red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper
  • dry pasta of choice cooked per manufacturer's instructions
  • fresh parsley for garnish
  • grated parmesan cheese for serving


  • Season the beef with salt and black pepper. In a large non-stick deep skillet, heat the olive oil over medium high heat. Add the beef roast and brown on all sides, about 10 minutes. Remove from heat.
  • Transfer the beef roast to the slow cooker. Also to the slow cooker, add the onion, garlic, tomatoes (add the liquid from one can only), tomato paste, red wine, oregano, basil, thyme, parsley, crushed red pepper and a generous amount of salt and black pepper. Slow cook on low for 6-8 hours or until the beef is falling apart.
  • Shred the beef with two forks and mix well. Serve the beef ragu over pasta, garnished with fresh parsley and grated parmesan cheese. Enjoy!