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Macro shot of creamy garlic beef pasta with fresh chopped parsley garnish and shallow depth of field.

The Ultimate Slow Cooker Garlic Beef Pasta

Tender chunks of beef and rigatoni pasta coated in a rich savory brown cream sauce. This easy Slow Cooker Garlic Beef Pasta is the ultimate cozy, restaurant-quality dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck roast Cut into 1-inch cubes
  • 1 tbsp olive oil For searing
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 cloves fresh garlic Minced
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 cup heavy cream Room temperature
  • 2 tbsp cornstarch Mixed with 2 tbsp cold water for a slurry
  • 0.5 cup Parmesan cheese Grated
  • 1 lb rigatoni pasta Cooked al dente
  • 2 tbsp fresh parsley Finely chopped

Equipment

  • 1 6-quart slow cooker Essential for tenderizing the beef.
  • 1 Large Heavy-Bottomed Skillet Used for searing the meat to develop flavor.

Method
 

Preparation and Cooking
  1. Pat the beef chunks dry, season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the beef until a deep, golden-brown crust forms, about 2-3 minutes per side.
  2. Transfer the beef to the slow cooker. In the same skillet, reduce heat to medium, add minced garlic, and sauté for 30 seconds until fragrant.
  3. Pour the beef broth and Worcestershire sauce into the skillet, scraping up the browned bits. Pour this mixture over the beef in the slow cooker.
  4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the beef chunks are fork-tender.
  5. About 30 minutes before the beef is done, boil the rigatoni in salted water until al dente. Drain, reserving 1/2 cup of pasta water.
  6. Mix the cornstarch with cold water to form a slurry. Whisk the slurry, heavy cream, and Parmesan cheese into the slow cooker. Cook uncovered on HIGH for 10-15 minutes until it transforms into a rich savory brown cream sauce.
  7. Fold the cooked rigatoni into the slow cooker, ensuring the pasta and beef are evenly coated. Garnish with finely chopped fresh parsley and serve immediately.

Notes

Do not skip searing the beef; it provides the deep flavor for the sauce.
Cook the rigatoni separately to maintain a firm, al dente texture.
If the sauce splits, gently whisk in a splash of your reserved starchy pasta water to emulsify it back together.