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

Introduction

This Slow Cooker Beef Ragu is a hearty, flavorful dish that fits Whole30, Paleo, and gluten-free diets. Tender beef slow-cooked with vegetables and rich tomato sauce makes for an easy, satisfying meal perfect for any day of the week.

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

Instructions

1. Step 1: Place the beef chuck roast into the slow cooker. Add almond milk, pomegranate juice, beef broth, mushrooms, carrots, onions, celery, garlic, diced tomatoes, tomato paste, salt, dried parsley, and black pepper. Mix gently to distribute ingredients evenly around the roast.
2. Step 2: Cook on low heat for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is very tender and easily shredded with two forks.
3. Step 3: To thicken the sauce, combine the arrowroot flour and water in a small bowl, stirring until dissolved. Pour the mixture into the slow cooker and stir well. Let it cook for an additional 10-15 minutes to thicken the sauce.
4. Step 4: Shred the beef directly in the slow cooker and mix with the sauce. Serve over mashed potatoes, mashed cauliflower for a Whole30-friendly option, or gluten-free noodles. Garnish with chopped fresh parsley.

Tips & Variations

• Use grass-fed beef chuck roast for the best flavor and tenderness.
• Add a splash of red wine instead of pomegranate juice for a deeper flavor.
• If you don’t have arrowroot flour, tapioca starch is a good alternative for thickening.
• For extra veggies, consider adding bell peppers or spinach during the last hour of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This ragu also freezes well; freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of beef instead of chuck roast?

Yes, other cuts like brisket or short ribs work well for slow cooking, but chuck roast remains the most tender and flavorful choice for this ragu.

Is this recipe suitable for Whole30 and paleo diets?

Yes, all ingredients are compliant with Whole30 and paleo guidelines, making it a perfect meal for those eating clean or following these diets.

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

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★★★★★

4.5 from 64 reviews

This Slow Cooker Beef Ragu is a hearty, flavorful dish perfect for a comforting meal. Made with tender beef chuck roast, fresh vegetables, and a rich tomato base, it’s cooked low and slow to develop deep, satisfying flavors. This recipe is Whole30, Paleo, and Gluten-Free friendly, making it suitable for various dietary preferences and perfect for easy meal prep.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Beef and Liquids

• 2.5–3 lb. beef chuck roast
• 1/2 cup almond milk
• 1/2 cup pomegranate juice
• 1/2 cup beef broth

Vegetables and Aromatics

• 1 cup sliced or diced white mushrooms
• 1 cup diced carrots
• 1 cup diced white onions
• 1 cup diced celery
• 1 tbsp minced garlic

Tomato Base

• 1 (14.5 oz) can diced tomatoes, drained
• 1 (6 oz) can tomato paste

Seasonings

• 2 tsp salt
• 2 tsp dried parsley flakes
• 1 tsp black pepper

Thickening Agent

• 1 tbsp arrowroot flour dissolved in 1 tbsp water

Garnish

• Chopped fresh parsley to garnish

Instructions

1. Prepare Ingredients and Assemble: Place the beef chuck roast in the slow cooker. Add almond milk, pomegranate juice, beef broth, sliced mushrooms, diced carrots, onions, celery, minced garlic, drained diced tomatoes, tomato paste, salt, dried parsley flakes, and black pepper. Gently mix just enough to distribute ingredients evenly around the beef.
2. Slow Cook the Beef: Cook the mixture on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. The beef is done when it is tender enough to shred easily with two forks.
3. Thicken the Sauce (Optional): In a small bowl, dissolve the arrowroot flour in water to create a slurry. Pour this mixture into the slow cooker and stir well to thicken the sauce. Allow it to cook for an additional 10-15 minutes if needed to activate the thickener.
4. Serve: Shred the beef in the sauce and serve over your choice of mashed potatoes, mashed cauliflower for a Whole30-friendly option, or gluten-free noodles. Garnish with chopped fresh parsley for a fresh finish.

Notes

• For Whole30 and Paleo compliance, serve over mashed cauliflower instead of traditional mashed potatoes.
• You can omit the arrowroot thickener if you prefer a thinner sauce or are avoiding starches.
• Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.
• Ensure your canned tomatoes and tomato paste are free from added sugars to maintain Whole30 compliance.

Keywords: Slow Cooker Beef Ragu, Whole30, Paleo, Gluten-Free, Beef Chuck Roast, Slow Cooker Dinner, Healthy Beef Ragu, Comfort Food