Most ragu recipes want you standing over a pot all afternoon. This one doesn’t. A whole chuck roast gets seared, splashed with red wine, and left in the crockpot with crushed tomatoes, carrots, celery, and garlic until it falls apart into a thick, meaty sauce. Shred it, toss it with tagliatelle (I use gluten-free), and dinner is basically done. It’s a Sunday-dinner pasta that works on a Tuesday.

A fork twirls a portion of beef ragu tagliatelle topped with grated cheese in a decorative bowl.

This pasts is chef's kiss 🤌🏻

We’re nearing the end of Crock-tober, and I’ve put out a lot of crockpot recipes. But dare I say... this is my favorite one yet. The tomatoey sauce, the fall-apart beef, the noodles, the way the kitchen smells all day. It’s perfection.

I love a good chuck roast. It’s sturdy enough to hold up over a long cook, and the marbling gives it killer flavor. It also goes on sale regularly in the fall and easily feeds a crowd. A quick sear, a few hours in the crockpot, and it turns into the most divine pasta sauce. Enjoy!

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

If slow-braised beef is your thing, my beyond simple braised chuck roast and red wine braised short ribs are the same low-and-slow idea, served whole instead of shredded into sauce. For another Crock-tober beef dinner, try my shortcut crockpot birria tacos.

Ingredients & Notes

Chuck roast - Look for one that is well marbled. Cut it into 4–6 chunks so every piece gets a crispy sear, then shred it after it braises.
Red wine - Pour it right over the seared beef and let it reduce by half before everything goes into the crockpot.
Crushed tomatoes + tomato paste - These make the sauce base. The paste gives it depth.
Carrots, celery, onion - Dice them small. They soften into the sauce over the long cook.
Coconut milk or cream (optional) - Stir in ½ cup at the end if you want a creamier sauce.
Tagliatelle - I used three 9-oz boxes. That much pasta feeds a crowd and matches the amount of sauce this makes. You can also use pappardelle.

How to Make Crockpot Beef Ragu

Four thick pieces of seared steak browning in a metal skillet on a stovetop. — **Step 1** : Sear the beef in a skillet.

Red wine being poured from a measuring cup onto seared beef steaks in a metal pan. — **Step 2** : Add red wine and and let it reduce by half.

Beef, carrots, onions, and herbs simmering in a tomato-based sauce in a slow cooker, topped with two bay leaves. — **Step 3** : Add all sauce ingredients to a crockpot and let it cook low and slow.

Hands shredding cooked roast beef in a white baking dish with two forks. — **Step 4** : Pull the beef into small pieces and add it back to the crockpot.

Shredded beef stew with diced carrots and onions in a slow cooker, being stirred with metal tongs. — **Step 5** : Stir in the milk or cream and let it cook uncovered.

A hand holds a vintage-style bowl filled with beef ragu pasta topped with grated cheese, with a fork resting in the noodles. — **Step 6** : Serve with parmesan cheese and enjoy!

How to Store Leftovers

Store the sauce and pasta in separate containers. The sauce will keep for up to 5 days in the fridge or 3 months in the freezer.

Check out these recipes for more crockpot meals

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

Recipe

Crockpot Beef Ragu Tagliatelle

Crockpot beef ragu for a weeknight! Shredded chuck roast in a red wine tomato sauce, tossed with tagliatelle and parmesan.

5 from 1 vote

Print Pin Rate

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings: servings

Calories: 679kcal

Author: Ansley Beutler

Equipment

1 crockpot

Ingredients

3 lb beef chuck roast
1 teaspoon sea salt - plus more to taste
½ teaspoon black pepper
1 tablespoon olive oil
1 cup dry red wine
6 cloves garlic - minced
3 carrots - diced
3 celery stalks - diced
1 white onion - diced
3 tablespoon tomato paste
28 oz crushed tomatoes
½ cup beef broth - low-sodium
3 sprigs fresh thyme
3 bay leaves
½ cup coconut milk - or heavy cream, optional
30 oz tagliatelle - gluten-free if needed
Grated parmesan - for serving

Get Recipe Ingredients

Instructions

Cut the chuck roast into 4 - 6 chunks and season all over with the salt and pepper.
3 lb beef chuck roast, 1 tsp sea salt, ½ tsp black pepper
Heat the olive oil in a large skillet over medium-high heat. Sear the beef until browned and crispy, 3 - 5 minutes per side.
1 Tbsp olive oil
Pour the red wine over the beef and simmer until the wine is reduced by half.
1 cup dry red wine
Meanwhile, add the garlic, carrots, celery, onion, tomato paste, crushed tomatoes, and beef broth to the crockpot and stir to combine.
6 cloves garlic, 3 carrots, 3 celery stalks, 1 white onion, 3 Tbsp tomato paste, 28 oz crushed tomatoes, ½ cup beef broth
Nestle the beef into the sauce, then pour in the reduced wine and any pan juices. Add the thyme and bay leaves.
3 sprigs fresh thyme, 3 bay leaves
Cover and cook on LOW for 8 - 10 hours or HIGH for 4 - 5 hours.
Transfer the beef to a plate and discard the thyme stems and bay leaves. Shred the beef into small pieces.
Return the beef to the crockpot. Stir in the coconut milk or cream, if using.
½ cup coconut milk
Cook on LOW, uncovered, for 10 - 20 minutes, until the sauce thickens. Season to taste with salt.
Meanwhile, cook the tagliatelle in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and return the pasta to the pot.
30 oz tagliatelle
Toss the pasta with the ragu, adding the reserved pasta water a splash at a time for a thinner sauce. Serve topped with parmesan.
Grated parmesan