Crockpot Tomato Beef Ragu Recipe

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

This Slow Cooker Tomato Beef Ragu is a rich and hearty dish that combines tender beef with a flavorful tomato sauce. Perfect for a comforting meal, this Crockpot recipe allows the flavors to meld beautifully while you go about your day.

The recipe is simple and requires minimal hands-on time, making it an ideal choice for busy weeknights or meal prep.

Easy Slow Cooker Tomato Beef Ragu

This tomato beef ragu features slow-cooked beef simmered in a savory tomato sauce with garlic, onions, and herbs. The recipe takes about 8 hours in the Crockpot and serves 6 people, making it perfect for family dinners or leftovers.

Ingredients

2 pounds beef chuck roast, cut into chunks
1 can (28 ounces) crushed tomatoes
1 medium onion, finely chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup beef broth or red wine
Fresh basil or parsley for garnish
Cooked pasta or polenta for serving

Instructions

Sear the Beef: In a skillet, heat olive oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides. Transfer to the Crockpot.
Combine Ingredients: In the Crockpot, add the crushed tomatoes, chopped onion, minced garlic, tomato paste, oregano, basil, red pepper flakes, and beef broth or red wine. Stir to combine.
Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded.

Shred the Beef: Once cooked, remove the beef from the Crockpot and shred it using two forks. Return the shredded beef to the sauce and stir to combine.
Serve: Serve the ragu over cooked pasta or polenta, garnished with fresh basil or parsley.