Crockpot Tuscan Shredded Beef Ragu Pasta for Cozy Dinners

Name: Crockpot Tuscan Shredded Beef Ragu Pasta
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Italian-American
Ingredients: 2 1/2 lb beef chuck roast, trimmed of excess fat; 1 tsp salt; 1/2 tsp black pepper; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 1/3 cup sun-dried tomatoes in oil, drained and chopped; 1 jar (24 oz) marinara sauce; 1/2 cup low-sodium beef broth; 1 tsp dried Italian seasoning; 1/2 tsp crushed red pepper flakes; 12 oz rigatoni or pappardelle pasta, cooked according to package directions; 1 1/2 cups shredded low-moisture mozzarella cheese; 1/4 cup grated parmesan cheese; 2 tbsp chopped fresh basil leaves

This crockpot Tuscan shredded beef ragu pasta is the ultimate slow cooker comfort meal for busy weeknights and holiday weeks. Beef chuck roast simmers low and slow with garlic and sun-dried tomatoes until effortlessly tender, creating a rich sauce that clings to every bite of pasta. Top with melted mozzarella for an incredible cheese pull that brings everyone straight to the table.

Crockpot Tuscan Shredded Beef Ragu Pasta, an easy crockpot dinner recipe

Prep: 15 minCook: 7 hrTotal: 7 hr 15 minServes: 6

Ingredients

2 1/2 lb beef chuck roast, trimmed of excess fat
1 tsp salt
1/2 tsp black pepper
1 medium yellow onion, finely diced
4 cloves garlic, minced
1/3 cup sun-dried tomatoes in oil, drained and chopped
1 jar (24 oz) marinara sauce
1/2 cup low-sodium beef broth
1 tsp dried Italian seasoning
1/2 tsp crushed red pepper flakes
12 oz rigatoni or pappardelle pasta, cooked according to package directions
1 1/2 cups shredded low-moisture mozzarella cheese
1/4 cup grated parmesan cheese
2 tbsp chopped fresh basil leaves

Instructions

Season the beef chuck roast evenly on all sides with salt and black pepper.
Place the seasoned beef chuck roast into the bottom of a 6-quart crockpot.
Add the diced yellow onion, minced garlic, chopped sun-dried tomatoes, marinara sauce, beef broth, Italian seasoning, and red pepper flakes over the roast.
Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beef is tender and shreds easily with two forks. Ensure the internal beef temperature reaches at least 145 F.
Using two forks, shred the beef directly inside the crockpot and stir it back into the warm tomato sauce.
Fold in the cooked pasta until evenly coated in the shredded beef ragu.
Sprinkle shredded mozzarella cheese over the top of the pasta, cover the crockpot for 5 to 10 minutes until melted and stretchy, then garnish with parmesan and fresh basil before serving.

Tips

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of beef broth.
Pasta Swap: Rigatoni, pappardelle, or penne all hold this hearty shredded beef ragu exceptionally well.
Prep Ahead: Trim and season the beef and dice the onion the evening before to streamline your morning prep.