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Cozy Overnight Crockpot Beef Ragu Recipe Easy Homemade Comfort Meal

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A slow-simmered, tender beef ragu cooked overnight in a crockpot, paired perfectly with wide pappardelle noodles for a cozy, comforting meal.

Ingredients

Scale
  • 2 lbs beef chuck roast, trimmed and cut into 2-inch chunks
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) San Marzano whole peeled tomatoes, crushed
  • 1/2 cup dry red wine (optional, Cabernet Sauvignon or Merlot)
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 2 tsp dried oregano (or 1 tbsp fresh oregano)
  • 1 tsp dried thyme
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 12 oz pappardelle pasta
  • Freshly grated Parmesan cheese (for topping)
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Trim excess fat from the chuck roast and cut into 2-inch chunks. Season generously with salt and pepper. (10 minutes)
  2. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Brown beef chunks in batches, about 4-5 minutes per batch. Transfer browned beef to the crockpot.
  3. In the same skillet, reduce heat to medium. Add chopped onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute.
  4. Pour in 1/2 cup red wine to the skillet and scrape up browned bits. Let wine reduce for 2-3 minutes until slightly thickened.
  5. Add the onion, garlic, and wine mixture to the crockpot with the beef. Stir in crushed tomatoes, tomato paste, beef broth, oregano, thyme, and red pepper flakes. Season with salt and pepper.
  6. Cover crockpot and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
  7. About 15 minutes before the ragu finishes, cook pappardelle in salted boiling water until al dente, 7-9 minutes. Drain and set aside.
  8. Shred the beef chunks in the crockpot using two forks. Stir the sauce well.
  9. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed. If sauce is too thin, cook uncovered on HIGH for 15-20 minutes to reduce.
  10. Serve the shredded beef ragu tossed with pappardelle or spooned over noodles. Garnish with Parmesan and fresh basil or parsley.

Notes

Browning the beef before slow cooking adds depth and richness. If sauce is watery, remove lid and cook on HIGH to thicken. Stir gently once or twice during cooking to prevent sticking. Use gluten-free pasta or zucchini ribbons for gluten-free option. Add heavy cream at the end for richer sauce. Red wine is optional but adds complexity.

Nutrition

Keywords: beef ragu, crockpot recipe, slow cooker beef, comfort food, Italian ragu, pappardelle, easy dinner, slow cooked beef

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