Description
A simple, slow-cooked beef ragu recipe suitable for Whole30, Paleo, and gluten-free diets.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into large chunks
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 1/2 cup red wine (optional, omit for strict Whole30)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Season the beef chunks generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown the beef on all sides. Remove beef and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Transfer the vegetables to the slow cooker. Add the browned beef, crushed tomatoes, beef broth, red wine (if using), rosemary, thyme, and bay leaf.
- Stir everything together.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is very tender.
- Remove the herb sprigs and bay leaf. Shred the beef using two forks directly in the sauce.
- Taste and adjust seasoning with salt and pepper before serving.
Notes
- Serve this ragu over zucchini noodles, spaghetti squash, or compliant paleo pasta.
- For a thicker sauce, remove the lid for the last 30 minutes of cooking on high.
- Prep Time: 20 min
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 40
- Cholesterol: 120
Keywords: slow cooker, beef ragu, paleo, whole30, gluten free, shredded beef, tomato sauce