Slow Cooker Beef Ragu (Whole30, Paleo, Gluten-Free)
This slow-cooked ragu brings deep comfort with every bite. It’s the kind of meal that simmers all day while life goes on—filling your home with warmth and your heart with ease. Packed with tender beef, rich tomato, and cozy spices, this Whole30-friendly dish is a timeless favorite with a healthy twist.
- Prep Time: 15 mins
- Cook Time: 8–10 hrs (low) or 4–6 hrs (hig
- Total Time: Up to 10 hrs
Ingredients
2.5–3 lb beef chuck roast
½ cup almond milk
½ cup pomegranate juice
½ cup beef 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
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
Instructions
Add all ingredients to a slow cooker. Stir to combine.
Cook on low for 8–10 hours or high for 4–6 hours, until beef is tender and falls apart easily.
Shred the beef directly in the pot using two forks, then stir to mix into the sauce.
Serve hot over mashed potatoes, spaghetti squash, or zoodles.
Notes
Tender, slow-simmered comfort—healthy, hearty, and made to share.
Nutrition
- Calories: 390
- Fat: 22g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g