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.
This recipe is truly one of my favorites. It’s got such a deep, rich flavor that you’d usually get from cooking with red wine, but instead that flavor is replicated with a Paleo and Whole30 alternative. This recipe is so amazing that it’s also featured in my cookbook! We make it a ton at my home, and I know you’ll love it, too!
Related: 50 Whole30 Slow Cooker Recipes
Whole30 Slow Cooker Beef Ragu Ingredients
You don’t need very many fancy ingredients to get the ragu prepped and cooking in the slow cooker. The main ingredients are of course the beef chuck roast, and the vegetables: onion, celery, carrot, mushrooms and diced tomatoes. The liquid ingredients you’ll need to add to the slow cooker are beef broth (although chicken broth works, too!), dairy-free milk (I use almond milk most often), and, the secret ingredient, pomegranate juice.
Pomegranate juice is the best paleo and Whole30 substitution for red wine in cooking. The juice brings out the depth of flavor from the meat, and helps to tenderize it, without adding sweetness. If that’s not accessible, cranberry juice is the next best option!
How to Make Slow Cooker Beef Ragu
This ragu recipe could not be any easier. After chopping the vegetables, really all you need to do is dump everything into the crock pot! You can sear the chuck roast on both sides prior to adding it into the slow cooker, but, I tend to skip that step to save on dishes and time. Once everything is in the slow cooker, you’ll just need to stir around the veggies with the liquid and spices to distribute everything around. Then, simply cover and let cook! You’ll know the ragu is done when the beef roast shreds easily with two forks.
What to Eat Ragu With
I personally love this ragu over creamy mashed potatoes, but it’s equally great over mashed cauliflower, vegetable noodles such as butternut squash noodles or zucchini noodles. If you’re not sticking to Whole30 or Paleo, it’s amazing with some gluten-free or regular noodles like rigatoni. It’s even awesome with gnocchi! Either way, you really can’t go wrong, and it makes it super easy to feed the whole family who isn’t all gluten/grain-free!
Other Whole30 & Paleo Recipes You’ll Love:
Slow Cooker “Cheese”burger Soup
Slow Cooker Pork Roast & Vegetables
Slow Cooker Chicken Tikka Masala
PrintSlow 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.
- Prep Time: 10
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: Serves 6
- Category: Beef
- Method: Slow Cooker
- Cuisine: American
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
Optional:
- 1 tbsp arrowroot flour dissolved in 1 tbsp water for thickening
- Chopped fresh parsley to garnish
Instructions
- 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.
- 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.
- 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.
- Serve over mashed potatoes, mashed cauliflower for Whole30, or GF noodles.
Notes
- You can use 100% cranberry juice in place of pomegranate juice if that’s not accessible, but don’t skip this! It really adds such an incredible flavor!
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SJ says
Hi Bailey! I have this recipe on my meal plan coming up, but I am not a fan of mushrooms. I was wondering if you had a recommended substitution, or if you would just leave them out? Thanks so much! I can’t wait to try this!
paleobailey says
You could just leave them out!! So sorry I’m just seeing this!
Maryem says
I’m allergic to almonds. Can I use something else instead?? Coconut
Milk
Maybe?
paleobailey says
Coconut milk would be just fine!
Karen Pack says
Finally got around to making this after seeing you post about it all the time, and now I know why you make it all the time. So easy and so yummy!
paleobailey says
OH my gosh I don’t know how I missed this! So sorry!! Thank you so much for giving it a try, and letting me know you enjoyed it! <3 - B
Cassie says
10/10 recommend making this! I made it in the instant-pot and cooked everything for 1hr. Turned out amazing and the beef was so soft and pull-apart!
paleobailey says
Oh thank you so much Cassie!! I so, so appreciate you!! <3 - B
Abby says
This roast was more tender than what I remember my mom making when I grew up. It had great flavor (though it needs more salt and that’s coming from someone who doesn’t add salt to anything), was easy to make and is something I’d make again. Next time I thinking about adding in sweet potatoes or even putting it over a baked sweet potato instead of cauliflower rice.
Kathrine says
Best slow cooker recipe I’ve ever made!!
Trish says
Do you have to use the almond milk?
paleobailey says
You don’t have to, but it makes the sauce rich and a bit creamy, and balances out the pom juice. If you don’t use it, make sure to replace the liquid with broth or water, then!
Jennifer Tomasso says
Can you lactose free milk instead of almond milk? Or would water/broth be better?
paleobailey says
I’m not familiar with cooking with lactose free milk, but you could certainly try it!
Hunter says
This is SO good and SO easy. Kid and whole family approved. So easy to make!
paleobailey says
I’m so glad to hear this!! This really is one of my favorite meals, so I’m so glad your family enjoyed it 🙂 Thank you so much!
Laura Hathaway says
Love this recipe! So easy & delicious. We froze the leftovers for a quick meal later. Heated up just as delicious! Served with noodles & then potatoes. Perfection both times!
paleobailey says
I’m so glad to hear this!! It’s one of my favorites, so I’m so happy you loved it, too 🙂 Thank you so much, Laura!
Sarah says
This recipe is so good and comforting! It makes a lot of food! I ended up freezing half of the recipe, and we defrosted it last week. It froze perfectly and was such an easy weeknight meal! We made some mashed potatoes and Brussels sprouts to serve on the side. We’ll definitely be making this one again.
paleobailey says
I’m so glad you enjoyed it! Thank you for giving it a shot! Serving with brussels sounds so, so good, too! <3 - B
catherine pearson says
I made this as my last meal on my September whole30 and man, was it incredible! My first time making beef ragu, I was a bit hesitant when I added all the ingredients to the crockpot due to the competing smells and textures, but after a full day of cooking in the crockpot, the flavor was delicious! Perfect serving over mashed potatoes. Will definitely be making this again!
paleobailey says
I’m so happy to hear this! Thank you for giving it a shot! It’s one of my favorites, so I’m really glad you enjoyed it!! 🙂
Stephanie says
Made this for my partner and myself – so delicious! It does make quite a lot so we did freeze half of it. Very easy to defrost and eat again! We ate with mashed potatoes. A very delicious comfort food. I did not use the arrowroot flour but next time I make it, i definitely will.
paleobailey says
I’m so glad you enjoyed it!! Thank you so much for giving it a try! <3 - B
Kayla Johnson says
Another amazing recipe from Bailey! We’ve never had Ragu. I made it tonight and it was a hit with my husband and 1 year old! It was so flavorful. I’ve made probably 30 of Bailey’s recipes (probably more TBH), and they’ve never let me down. Not everyone can come up with such flavor packed recipes; I truly feel you’ve found your calling.
paleobailey says
I’m SO glad to hear this!! Thank you so much for giving it a shot, I’m so happy you enjoyed it 🙂 And thank you so much for your kind words – I really appreciate you <3 - B
Megan Schneider says
Love love love this comforting recipe ?
paleobailey says
I’m so glad you enjoyed it! Thank you, Megan!
Malorie says
Made this tonight for my boyfriend who’s gluten free. Huge hit! So flavorful & the meat gets tender in the crockpot. I used few tbps of gluten free flour to thicken the sauce because I didn’t have arrow root & it did the trick just fine. Definitely putting it into our dinner rotation!
paleobailey says
I’m so, so glad to hear this!! It’s one of our favorites, so I’m really happy it was a hit with you both, too! Thank you! <3 - B
Kristen says
This is the most incredible thing I’ve ever made! My family can’t believe I made this! We made it last week and again yesterday. We love it!
Hannah says
Can’t believe how great this recipe is! And how easy! Whole family loved it, including my parents and kids under 10!
Julia Liebert says
Could this be made in an insta pot as well?
paleobailey says
Sure!
Angela says
Was the almond milk you used unsweetened or original? Thanks.
paleobailey says
Hi Angela! It was unsweetened. The ingredients were just almond milk and gum thickener.
Alix says
My family devoured this!! Will be a staple!
Julia says
We made this yesterday for dinner and I can’t believe how great it was! All of my children ate it happily, which, rarely happens! Husband went back for THRIDS! Great recipe, Bailey