Crockpot Beef Ragu Tagliatelle

5 from 1 vote

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

Prep Time15

Cook Time8

Total Time8 15

Course: Dinner

Cuisine: Italian

Keyword: chuck roast ragu, crockpot beef ragu, slow cooker beef ragu

Servings: servings

Calories: 679kcal

1 crockpot

Get Recipe Ingredients

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