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Crockpot Beef Ragu | Go Go Go Gourmet @gogogogourmet

Slow Cooker Shredded Beef Ragu

Author Jacqueline


  • 1 3 lb chuck roast
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 tsp anchovy paste
  • 1 14 oz can crushed tomatoes
  • 1 14 oz can whole peeled tomatoes
  • 2 tsp dried oregano
  • 3/4 cup red wine
  • 3/4 cup beef broth


  • Cut the chuck into large pieces and season with salt and pepper.
  • In a large pan, heat 1 T olive oil over medium high heat. [Note: if you have a multi-cooker, you can do all the browning steps in your slow cooker on the saute setting and save yourself a dish.] Add the chuck roast pieces, working in batches if necessary, and brown on all sides. Remove and set aside.
  • Add the chopped onions and garlic, and saute until the juices from the meat have been absorbed and the onions have softened. Stir in the anchovy paste.
  • Add the beef and any accumulated juices to the insert of a crockpot. Add the sautéed onions and garlic, as well as the tomatoes, oregano, beef broth and wine.
  • Cook on LOW for 6 hours. Remove the beef and shred. Stir back into the sauce and skim off as much fat from the top as you can. Season to taste with salt and pepper.
  • Serve with your pasta of choice or polenta.