Meaty Slow Cooker Sunday Ragu with Roast

  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes


  • 1 lb chuck roast
  • 1 lb ground turkey or beef
  • 1 lb spaghetti pasta, cooked according to package directions
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 1 stalk celery, diced
  • 1/2 bunch Italian parsley, minced
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 28oz. can crushed tomatoes
  • 1 6oz. can tomato paste
  • 1 tablespoon black pepper
  • 1 tablespoon creole seasoning or seasoning salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Italian seasonings
  • 1 teaspoon crushed red pepper
  • 1 teaspoon sugar
  • extra virgin olive oil
  • 1 cup flour
  • parmigiana reggiano cheese to garnish


  1. Mix seasoning blend together and set aside.
  2. Rinse roast and cut into 2 inch chunks, add to bowl, coat in about 1 tablespoon of olive oil and 1 tablespoon of seasoning, mix well.
  3. Toss roast in flour and shake off excess.
  4. In a large pan add about 2 tablespoons of olive oil, add roast and brown for about 2 minutes on each side. Remove from pan and add to slow cooker.
  5. Add more oil to pan if needed, add ground turkey, onions, bell pepper, garlic and celery to pan and add about 1 tablespoon of seasoning blend, mix well and cook for about 7 minutes to brown, add to slow cooker.
  6. Add tomato paste, sauce, broth to slow cooker and remaining seasonings. Cook on high for 5 hours or until roast is fork tender.
  7. Add parsley, cook for about 30 minutes more, uncovered to allow sauce to thicken.
  8. Serve with cooked pasta and parmesean cheese.


  • Serving Size: 4-6
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