Slow Cooker Beef Ragu

• servings: 6 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

2 ½ 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

Directions

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.