Put a raw beef cross rib roast in the slow cooker and 4 other ingredients to get a meal so delicious your guests will be begging for more!

This 5-ingredient slow cooker beef ragu is the kind of weeknight-friendly recipe that tastes like you fussed all day, even though the slow cooker did the work. We start with a raw beef cross rib roast—an affordable, well-marbled cut that loves low, slow heat—and let it braise in crushed tomatoes, onion, garlic, and a splash of red wine (or broth) until it’s fall-apart tender. Ragu, an Italian-style meat sauce traditionally simmered on the stovetop, translates beautifully to the slow cooker, giving you deep, rich flavor with almost no hands-on time.

Serve the ragu generously ladled over wide pasta noodles like pappardelle or tagliatelle, or spoon it over creamy polenta for a cozier, Midwestern-meets-Italian feel. It’s also excellent over mashed potatoes or tucked into toasted rolls as a saucy shredded beef sandwich. Add a simple green salad with a bright vinaigrette and some crusty bread to mop up the sauce, plus a glass of the same red wine you used in the pot (or a full-bodied grape juice or sparkling water with a squeeze of lemon) to round out the meal.

Servings: 6

3 to 3 1/2 pounds raw beef cross rib roast

2 to 2 1/2 teaspoons kosher salt, divided

Place the raw beef cross rib roast in the bottom of a large slow cooker so it sits flat, as shown in the process shot. If the roast is tied with butcher’s twine, you can leave it on for now to help it hold its shape.

Season the top and sides of the roast generously with about 2 teaspoons kosher salt and the black pepper. If your roast is on the larger side, you may wish to add an extra 1/2 teaspoon salt now and adjust to taste later.

Scatter the sliced onion and minced garlic evenly over and around the roast in the slow cooker. This creates a flavorful bed that will melt into the sauce as it cooks.

Pour the crushed tomatoes and red wine (or beef broth) over the roast and aromatics. The meat does not need to be fully submerged; it will release juices as it cooks and create plenty of sauce.

Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily shreds with a fork. Low and slow will give you the most luxurious, silky texture.

Once the beef is tender, use tongs to transfer the roast to a large bowl or cutting board. Remove and discard any butcher’s twine. Skim excess fat from the surface of the sauce in the slow cooker, if desired.

Shred the beef using two forks, pulling it into bite-sized strands. Discard any large pieces of fat or gristle that didn’t melt down during cooking.

Return the shredded beef and any accumulated juices back into the slow cooker. Stir well to combine with the tomato-onion sauce, creating a rich, thick ragu. Taste and adjust seasoning with additional salt if needed.

Switch the slow cooker to WARM and let the ragu sit for 10 to 15 minutes to meld flavors while you cook your pasta, polenta, or prepare your chosen side.

Serve the beef ragu spooned generously over hot pasta, polenta, or mashed potatoes. Top with grated Parmesan cheese and a sprinkle of chopped fresh parsley, if using.

For a deeper flavor, you can sear the raw beef cross rib roast in 2 tablespoons of hot olive oil in a heavy skillet until browned on all sides before placing it in the slow cooker, but it’s entirely optional—the recipe is designed to work beautifully even when you simply place the raw roast directly into the crock. If you prefer a smoother sauce, use a slotted spoon to remove some of the onions before shredding the meat, then briefly blend part of the tomato mixture with an immersion blender and return everything to the pot. For a non-alcoholic version, swap the red wine for beef broth or even a mix of broth and water; you’ll still get a rich, satisfying ragu. To lean more Italian-American, stir in 1 to 2 teaspoons of dried Italian seasoning or a pinch of red pepper flakes along with the tomatoes. For a lighter, vegetable-forward twist, add diced carrots and celery under the roast—just note that this technically adds more ingredients beyond the core five. Food safety tips: Always start with a fully thawed roast; do not cook a large frozen roast in the slow cooker, as it may spend too long in the temperature “danger zone.” Keep the lid on the slow cooker while cooking to maintain a safe, steady temperature. Use a meat thermometer if you’re unsure; the internal temperature should reach at least 190°F for easy shredding and well above 145°F for safety. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat thoroughly until steaming hot before serving again.