Guest Post: Shredded Beef Ragu

4 from 3 reviews


  • 1 sweet onion, chopped
  • 1 tsp minced garlic
  • 2 carrots, chopped
  • 16 oz. baby bella mushrooms, halved
  • 1 cup beef broth
  • 1 (28-oz) can crushed tomatoes
  • 1 Tbsp tomato paste
  • 1/2 Tbsp thyme
  • Salt & pepper, to taste
  • 2 lbs chuck roast
  • Sweet Potato Gnocchi


  1. Chop onion and carrots.
  2. Cut any fat from roast.
  3. Place onion, carrots, garlic, mushrooms broth, tomatoes, tomato paste, thyme, and roast in slow cooker. Season with salt and pepper.
  4. Cook on low 6-8 hours or high 4-5. Shred beef and mix within the sauce.
  5. Prepare sweet potato gnocchi.
  6. Pan-fry gnocchi in olive oil until golden and crunchy. Add beef ragu and grated sheep’s cheese (optional).

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