Go Back
–+ servings
Slow Cooker Beef Ragu

Savory Slow Cooker Beef Ragu: Comfort Food Made Easy

This Slow Cooker Beef Ragu is a hearty, flavorful dish that brings the warmth of Italian comfort food to your home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 pounds Beef Chuck Roast The star of this dish; it becomes melt-in-your-mouth tender after slow cooking.
  • 1 cup Almond Milk Adds a creamy texture while keeping it dairy-free; feel free to use any dairy-free milk you prefer.
  • 1 cup Pomegranate Juice Infuses rich flavor and helps tenderize the meat; cranberry juice is a great substitute.
  • 2 cups Beef Broth Keeps the ragu moist and flavorful; can easily be swapped with chicken broth.
  • 8 ounces White Mushrooms Provide a delightful umami flavor and texture; other mushroom varieties can work as well.
  • 2 medium Diced Carrots Sweetness and vibrant color enhance the dish; no substitutions necessary.
  • 1 large Diced Onions An aromatic base essential for depth; shallots can be used as an alternative.
  • 2 stalks Diced Celery Adds crunch and complements the flavor profile; no substitutes required.
  • 4 cloves Minced Garlic Key for vibrant flavor; use fresh or jarred garlic according to your preference.
  • 28 ounces Diced Tomatoes Contributes acidity and moisture; you can opt for fresh or canned tomatoes.
  • 2 tablespoons Tomato Paste Intensifies the tomato flavor; if you lack this ingredient, use extra diced tomatoes.
  • 1 teaspoon Salt Enhances all tastes; adjust according to your personal preference.
  • 2 teaspoons Dried Parsley Flakes For the final touch of seasoning; feel free to replace with fresh herbs.
  • 1 teaspoon Black Pepper Adds a nice kick; adjust based on your taste for spice.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions for Slow Cooker Beef Ragu
  1. Step 1: Prep Vegetables - Finely chop the carrots, onions, celery, and white mushrooms. Set aside.
  2. Step 2: Combine Ingredients - Add the chopped vegetables and beef chuck roast to the slow cooker. Pour in the almond milk, pomegranate juice, beef broth, diced tomatoes, and tomato paste. Sprinkle in the minced garlic, salt, dried parsley flakes, and black pepper.
  3. Step 3: Mix Ingredients - Stir the contents of the slow cooker gently to combine all ingredients and distribute spices evenly.
  4. Step 4: Cook - Cover and set the slow cooker to low for 8 hours or high for 4 hours. The beef should shred easily when done.
  5. Step 5: Serve - Ladle the Slow Cooker Beef Ragu over creamy mashed potatoes, gluten-free pasta, or zucchini noodles. Enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 30IUVitamin C: 15mgCalcium: 80mgIron: 4mg

Notes

This ragu freezes beautifully! Store leftovers in airtight containers for quick meals.

Tried this recipe?

Let us know how it was!