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Bird's-eye view of shredded beef in dark sauce with mushrooms, carrots, and onions, topped with fresh herbs.

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

Make-ahead slow cooker beef ragu with chuck roast, mushrooms, carrots, and a hint of pomegranate. Serve over noodles or mashed potatoes.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Italian-American
Servings 6 servings

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
 

  • Combine ingredients in slow cooker:

    Put the roast into the slow cooker. Add every ingredient except the arrowroot mixture. Stir thoroughly to combine.

  • Cook until beef shreds:

    Cook on low heat for 6-8 hours or on high for 3-4 hours, until the beef can be easily shredded with two forks.

  • Thicken sauce with arrowroot:

    Optional: For a thicker sauce, mix arrowroot flour with water in a small bowl until dissolved, then pour into the sauce and stir.

  • Serve over base:

    Serve over mashed potatoes, mashed cauliflower (for Whole30), or gluten-free noodles.
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