Slow Cooker Shredded Beef Ragu
So delicious people will think you spent hours in the kitchen—when really, the slow cooker did all the work for you!
Ingredients
2.5–3 lbs bottom round roast (cut into 2–3 large chunks)
1 medium onion, diced
4–5 cloves garlic, minced
1 can (28 oz) crushed tomatoes or 1 jar marinara
½ cup bone broth
2 tbsp tomato paste
1–2 tbsp balsamic vinegar
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp dried basil
Salt + black pepper
Optional: red pepper flakes for heat
Directions:
1. Build the Flavor Base: Add onions and garlic to the bottom of the slow cooker.
2. Season the Beef: Sprinkle the roast/chunks with Salt, Pepper, Garlic powder & Italian seasoning. Place right on top of the onions.
3. Add the Sauce Ingredients
Pour in:
Crushed tomatoes
Bone broth
Tomato paste
Balsamic vinegar
Add a pinch of red pepper flakes if using.
4. Slow Cook
Cover and cook:
Low 8–9 hours, or High 5–6 hours
When it’s fork-tender, it’s ready.
5. Shred + Combine: Shred the beef directly in the slow cooker using two forks. Stir well to create a thick, glossy ragu. Let it sit on Warm for 10–15 minutes to thicken.
6. Serve
Best served over:
Pappardelle (or any pasta of choice)
Mashed potatoes
Roasted sweet potatoes
Top with fresh basil , parmesan, or a drizzle of olive oil.
