Poor Mans Short Rib Ragu

Melissa Jo

2 from 2 votes

If you’ve ever drooled over a slow-braised short rib ragu but didn’t love the price tag or hassle—this one’s for you. My Poor Man’s Short Rib Ragu gives you all the bold, slow-cooked Italian flavors of a traditional short rib sauce, but with a humble chuck roast instead. And honestly? I think it might be even better. This Crock-Pot Ragu is rich, savory, and silky. It’s loaded with veggies, crushed tomatoes, garlic, buttery broth, and Italian seasonings—all simmered together until the beef practically melts into the sauce. Toss it with fettuccine and a splash of pasta water, and you’ve got a hearty, restaurant-level dish with minimal effort.Whether you’re feeding your family on a weeknight or hosting Sunday dinner, this one’s an easy showstopper. It’s become one of the most-loved Italian-inspired crockpot recipes on my site!

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Prep Time 20

Cook Time 5

Total Time 5 20

Servings: 6 people

Course: Lunch

Cuisine: Italian

Ingredients

For the Crock-Pot:

3 –4 lbs chuck roast
1 medium yellow onion finely diced
2 carrots peeled and finely diced
2 celery stalks finely diced
2 tbsp jarlic minced garlic with chili peppers
1 packet Italian dressing seasoning mix like Good Seasons, divided
2 tbsp tomato paste
1 can 28 oz crushed tomatoes
1½ cups beef broth
or 1 tbsp Better Than Bouillon dissolved in hot water
1 bay leaf
1 full stick 8 tbsp unsalted butter
1 tsp Italian seasoning
1 tsp garlic powder

To Serve:

12 –16 oz fettuccine
½ cup reserved pasta water
Freshly grated Parmesan optional
Chopped basil or parsley optional

Method

Build the base:

In the bottom of your Crock-Pot, add the diced onion, carrots, celery, jarlic, crushed tomatoes, beef broth, half of the Italian seasoning packet, and the bay leaf. Stir everything together.

Season the roast:

Rub the chuck roast all over with the tomato paste. Then sprinkle the remaining half of the Italian seasoning packet over the roast.

Layer it in:

Place the seasoned roast on top of the sauce mixture. Place the full stick of butter directly over the top of the chuck roast. Sprinkle 1 tsp Italian seasoning and 1 tsp garlic powder evenly over the butter.

Slow cook:

Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is fall-apart tender and shreds easily with a fork.

Shred & finish:

Remove and discard the bay leaf. Use two forks to shred the beef directly into the sauce. Stir to combine and taste for seasoning—adjust salt or broth if needed.

Pasta time:

Cook fettuccine until just shy of al dente. Reserve ½ cup of the pasta water. Toss the hot pasta right into the ragu sauce, adding a splash of pasta water to help the sauce cling and become silky.

Serve it up:

Top with Parmesan, basil, or parsley if you’re feelin’ fancy. Serve with crusty bread or a simple salad and enjoy!

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