Print

Slow Cooker Beef Ragu: Paleo, Whole30, and Gluten-Free

Slow Cooker Beef Ragu
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Slow Cooker Beef Ragu is a rich, hearty dish inspired by classic Italian flavors with a modern, health-conscious twist. Made with tender beef chuck roast, vibrant vegetables, and a luscious sauce infused with almond milk and pomegranate juice, it’s perfect for cozy dinners or meal prep. Gluten-free, Whole30, and Paleo-friendly, this recipe is both indulgent and nourishing.

Ingredients

Scale
  • 2.5–3 lb beef chuck roast (cut into large chunks)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup unsweetened pomegranate juice (or cranberry juice as a substitute)
  • 1/2 cup beef broth (or chicken broth)
  • 1 cup white mushrooms, sliced or diced
  • 1 cup carrots, diced
  • 1 cup white onions, diced
  • 1 cup celery, diced
  • 1 tbsp minced garlic (about 3 cloves)
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 (6 oz) can tomato paste
  • 2 tsp salt (adjust to taste)
  • 2 tsp dried parsley flakes
  • 1 tsp black pepper

Optional:

  • 1 tbsp arrowroot flour dissolved in 1 tbsp water (for thickening)
  • Fresh parsley for garnish

Instructions

Step 1: Prep the Ingredients

Cut the beef chuck roast into large chunks for even cooking. Dice the vegetables into uniform pieces to ensure they cook at the same rate.

Step 2: Assemble in the Slow Cooker

Place the beef chunks at the bottom of your slow cooker. Add all remaining ingredients—almond milk, pomegranate juice, broth, vegetables, garlic, tomatoes, tomato paste, salt, parsley flakes, and pepper—on top of the meat. Stir gently to distribute everything evenly.

Step 3: Cook Low and Slow

Set your slow cooker to low heat and cook for 6–8 hours (or high heat for 3–4 hours). The beef is ready when it’s fork-tender and shreds easily. Avoid lifting the lid during cooking to maintain consistent heat.

Step 4: Shred the Beef & Finish the Sauce

Remove the cooked beef chunks from the slow cooker and shred them using two forks. Return the shredded meat to the pot and stir everything together. If you prefer a thicker sauce, mix arrowroot flour with water until dissolved and stir it into the ragu. Let it cook on high for an additional 10–15 minutes until thickened.

Step 5: Serve & Enjoy!

Serve over mashed potatoes or mashed cauliflower for a Whole30-compliant option. Gluten-free pasta or zucchini noodles also pair beautifully with this hearty sauce. Garnish with fresh parsley for a pop of color and flavor.

Notes

Serving Suggestions:
Pair this ragu with roasted vegetables like asparagus or Brussels sprouts for added texture, or serve it alongside a crisp green salad with lemon vinaigrette for balance.

Tips & Tricks:

  • Searing the beef before adding it to the slow cooker isn’t necessary but can add extra depth of flavor if you have time.
  • For best results, avoid opening the lid during cooking—it releases heat and can extend cooking time unnecessarily.

Storage & Reheating:
Let leftovers cool completely before transferring them to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat until warmed through; add a splash of broth if needed to loosen up the sauce.

Find it online: https://paleo.recipes/slow-cooker-beef-ragu/