Slow Cooker Beef Ragu: Whole30, Paleo, Gluten-Free
This slow cooker beef ragu is the perfect cozy and hearty weeknight meal or meal prep recipe that's not only Whole30, paleo, and gluten-free, but it is incredibly delicious. It's loaded with vegetables, easy to prepare and takes almost no hands-on cooking time thanks to the crock pot. It also freezes really well! This is sure to be a family favorite, and a go-to recipe when you need a quick meal to be ready for dinner.
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
- 1 tbsp arrowroot flour dissolved in 1 tbsp water for thickening
- Chopped fresh parsley to garnish
Directions
- 1
Place the roast in the slow cooker, and then add in all of the ingredients except arrowroot flour. Mix everything together, just enough to distribute the ingredients around.
- 2
Cook on low for 6-8 hours, or on high for 3-4 hours. The beef will shred easily with two forks when it’s finished.
- 3
Optional: To thicken, combine the arrowroot and water in a small bowl and stir until the arrowroot is dissolved. Pour into the sauce and stir to thicken.
- 4
Serve over mashed potatoes, mashed cauliflower for Whole30, or GF noodles.