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.

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: Serves 6
  • Category: Beef
  • Method: Slow Cooker
  • Cuisine: American


  • 2.53 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


  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.


  • 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!

Did you make this recipe?