Description
This Slow Cooker Beef Ragu is rich, hearty, and packed with flavor—yet totally Whole30, Paleo, and gluten-free. Tender chuck roast, veggies, and a savory tomato-based sauce make this the perfect comfort food for busy weeknights or lazy Sundays.
Ingredients
2.5–3 lb. beef chuck roast
1/2 cup almond milk
1/2 cup pomegranate juice
1/2 cup beef broth
1 cup sliced or diced white mushrooms
1 cup diced carrots
1 cup diced white onions
1 cup diced celery
1 tbsp minced garlic
1 (14.5 oz) can diced tomatoes, drained
1 (6 oz) can tomato paste
2 tsp salt
2 tsp dried parsley flakes
1 tsp black pepper
Optional: 1 tbsp arrowroot flour dissolved in 1 tbsp water (for thickening)
Optional: Fresh parsley, chopped (for garnish)
Instructions
Place chuck roast into the bottom of your slow cooker.
Add all other ingredients (except arrowroot and parsley).
Stir lightly to distribute veggies and seasonings around the beef.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beef is fork-tender.
Shred beef directly in the cooker using two forks.
Optional: Stir in arrowroot slurry to thicken sauce.
Serve warm over mashed potatoes, cauliflower mash, or gluten-free noodles.
Garnish with fresh parsley and enjoy!
Notes
For a richer flavor, sear the beef in a skillet before adding it to the slow cooker.
Almond milk can be swapped with unsweetened coconut milk if preferred.
This dish gets even better the next day—hello leftovers!
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 100 mg