Slow-Cooker Beef Ragu

Prep Time:
10 mins
Total Time:
5 hrs

Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.


  • 1 medium yellow onion, diced small

  • 3 garlic cloves, minced

  • 6 tablespoons tomato paste

  • 3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)

  • 1 beef chuck roast (4 pounds), halved

  • Coarse salt and ground pepper

  • 1 to 2 tablespoons red-wine vinegar


  1. In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.

  2. Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.

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