Crockpot Tomato Beef Ragu Recipe

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

Crockpot Tomato Beef Ragu finished in the slow cooker

Few things beat walking into the kitchen and smelling Crockpot Tomato Beef Ragu where beef chuck roast, cut into chunks, crushed tomatoes, and medium onion, finely chopped have been simmering all afternoon. This crockpot tomato beef ragu fits a packed schedule and still tastes like you put in the effort.

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.