Lean Slow Cooker Beef Ragu with Pappardelle

Short ribs aren’t the default cut of beef for shredding anymore! Flank steak is a lot leaner and shreds beautifully for this ragu, cooked low and slow for 8 hours and tossed with fresh pappardelle pasta.

This is my absolute favorite easy slow cooker shredded beef recipe. Slow Cooker Beef Ragu with Pappardelle!

Shredded beef has always been one of my favorite things to eat, and for most of my life, I always thought of short ribs as the default shredded beef, like these slow cooker short ribs. They fall apart with the prod of a fork so beautifully and become really tender after several hours of cooking.

A while back I discovered via my friend Gina’s cookbook that there was a leaner alternative that still shreds beautifully, and the magical cut is…flank steak!

This surprised me, because flank steak in my head was always something you grilled and enjoyed rare, cut again the grain. Not something you cooked in the slow cooker for 8 hours and shredded with pasta.

Easy and Lightened up Shredded Beef Ragu and Pappardelle

Well, since this discovery, I’ve made variations of this pasta probably about 15 times. It’s so easy to make, and has become a staple in my weeknight dinner rotation.

Here’s what flank steak looks like:

Flank steak is a lighter cut for shredded beef ragu

You can see the grain runs left to right, and if you cooked this piece whole, you’d get strands of beef that are just as long as the cut is from left to right. Practically as long as noodles.

Season both sides with salt and pepper:

Flank Steak is a wonderful lean cut of beef for shredding

Then cut the flank steak in half or in quarters to make the strands shorter. Place in the crock of your slow cooker with marinara sauce, carrots, rosemary, and garlic:

Lightened up Shredded Beef Ragu with Pappardelle

Cook on low for 8 hours, then shred the beef:

Skinny Shredded Beef Ragu with Pappardelle

Toss with fresh cooked pappardelle noodles, or your favorite pasta:

Slow Cooker Shredded Beef Ragu made with flank steak

Serve with grated parmesan if desired. Leftovers keep beautifully!

Slow Cooker Beef Ragu with Pappardelle: An easy big-batch recipe to make for dinner!

Make sure to use a good quality marinara sauce for the recipe. Since there’s not a lot going on here, it’s necessary to splurge on the premium jars of sauce. Enjoy!

Lean Slow Cooker Beef Ragu with Pappardelle

Short ribs aren’t the default cut of beef for shredding anymore! Flank steak is a lot leaner and shreds beautifully for this ragu, cooked low and slow for 8 hours and tossed with fresh pappardelle pasta.

Ingredients:

  • 2lb flank steak
  • salt
  • black pepper
  • 3 cups good quality marinara sauce (24oz jar)
  • 1 cup chopped carrots (2 carrots)
  • 1 sprig fresh rosemary
  • 4 cloves garlic, smashed and peeled
  • 8 ounces fresh pappardelle, cooked, for serving
  • grated parmesan, for serving, optional

Directions:

  1. Season the flank steak on both sides with salt and cracked black pepper. I seasoned with a total of 1/2 tsp salt distributed between both sides.
  2. Cut the flank steak in half or in quarters so the strands of beef are shorter.
  3. Place the flank steak in the crock of your slow cooker, along with the marinara, carrots, rosemary, and garlic.
  4. Cook on low for 8 hours, until the flank steak shreds easily.
  5. Shred all the beef, then toss with the fresh pasta. Serve with grated parmesan, if desired. Enjoy!

Recipe adapted from Skinnytaste Fast and Slow.

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