Easy Beef Ragu Recipe
Easy Beef Ragu (Slow Cooker + Instant Pot) - a delicious bowl of comfort food that is so easy to make and the leftovers are perfect!
Ingredients
- 1 tablespoon olive oil
- 2 ½ - 3 pound chuck roast cut into 2-3 inch pieces
- kosher salt and ground black pepper
- 3 bacon slices
- 1 tablespoon garlic minced
- 1 yellow onion diced
- 2-3 medium carrots peeled and sliced
- 2-3 celery stalks sliced
- 15 ounces crushed (or diced) tomatoes
- 1 cup pomegranate juice
- 3 ounces tomato paste
- 2-3 tablespoons fresh thyme leaves
- 1 teaspoon kosher salt
- 2 tablespoons ghee optional
- ½ cup beef broth Instant Pot version ONLY
Serving Suggestions:
- spaghetti squash cooked and shredded
- zoodles
- spaghetti noodles
Instructions
- Sear Roast: Bring large cast iron skillet to medium-high heat and add 1 tablespoon olive oil; swirl to coat the pan. Pat chuck roast pieces with clean paper towel and season with some kosher salt and ground black pepper. Add chuck roast pieces to cast iron skillet, searing the pieces on all sides (you might have to do two batches), about 1-2 minutes. Then remove from skillet and place in the slow cooker.
- Cook Bacon: In the same cast iron skillet, add 3 bacon slices. Cook until just barely crispy and then remove and place on a paper-towel lined plate. Set aside.
- Sauté: In the same cast iron skillet, add 1 tablespoon garlic. Cook until fragrant, about 1 minute, moving around constantly in the pan. Then add diced onion, carrots and celery. Sauté for 3-5 minutes and then add to the slow cooker.
- Combine: Chop up bacon and add to slow cooker, along with 15 ounces crushed (or diced) tomatoes, 1 cup pomegranate juice, 3 ounces tomato paste, 2-3 tablespoons fresh thyme leaves and 1 teaspoon kosher salt.
- Cook: Cover and let it all cook on LOW for 8 hours or on HIGH for 4-6 hours.
- Shred: Remove the chunks of beef from the slow cooker and shred. Return shredded meat to the slow cooker. Add 2 tablespoons ghee and stir, allowing it to melt.
- Serve: Enjoy over spaghetti squash or zucchini noodles for a Whole30/Paleo dinner or serve over the pasta of your choice.
Notes
- Listed cooking time: List cooking time on the top of the recipe card is for the slow cooker - the cooking for the Instant Pot is different.
- Whole30/Paleo: If concerned with Whole30/Paleo check your ingredients on the bacon and and beef broth.
- Pomegranate Juice: pomegranate juice gives such an amazing flavor in this recipe. I have never used anything as a substitute, but other readers have subbed cherry juice in similar recipes. If you aren't concerned with Paleo/Whole30 you can sub a dry red wine for the pomegranate juice as well.
- Instant Pot: Follow the all of the searing and sautéing steps above (use the sauté function on the Instant Pot, if you have one). Add all of the tomatoes, spices and 1/2 cup beef broth to the Instant Pot and place the seared roast pieces on top. Do not mix! Seal lid on top and cook on high for 1 hour. Manually release the pressure. Shred the beef, return to the pot, mix, and serve!
Nutrition
Calories: 396kcal | Carbohydrates: 14g | Protein: 30g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 629mg | Potassium: 903mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2934IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 4mg
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