Slow Cook or Insta' Pot - This Beef Ragu is A Winner!

Slow Cook or Insta' Pot - This Beef Ragu is A Winner!

Comfort food in a bowl! Easy to make and work perfectly with spaghetti squash, zucchini noodles, mashed potatoes or just regular spaghetti (we recommend our fav, pappardelle noodles).
This Country Natural Beef roast is so flavorful and tender. Makes for the perfect main ingredient to any ragu recipe!
Why You'll Love This Recipe
  1. Flavor: the depth of flavor here is SO amazing! So many different things going on between the beef, veggies, tomatoes and pomegranate juice.
  2. Versatile: this is one of those recipes that you can make and everyone in your family (or friends) will love because you can serve it so many ways!
  3. Easy: this is an uncomplicated recipe, super straight-forward and minimal effort!

What You'll Need
  •   2.5-3 pound Country Natural Beef Chuck Roast (cut into 2-3 inch pieces)
  •   1 tablespoon olive oil
  •   kosher salt & ground black pepper
  •   3 slices of bacon
  •   1 tablespoon garlic, minced
  •   2-3 medium carrots, peeled and sliced
  •   2-3 stalks of celery, sliced
  •   1 yellow onion, diced
  •   1 (15oz) can crushed (or diced) tomatoes
  •   1 (3oz) can tomato paste
  •   1 cup pomegranate juice
  •   2-3 tablespoons fresh thyme leaves
  •   2 tablespoons ghee (optional)
  •   1/2 cup beef broth (Instant Pot version only)
How to Make Beef Ragu - Let's Start With the Meat
  Step One: pat chuck roast with clean paper towels
  Step Two: cut the roast into chunks, season with kosher salt & ground black pepper and then sear on all sides
    - Bring a large cast iron skillet to medium-high heat and add olive oil - swirl to coat pan
    - In the cast iron skillet, sear the pieces on all sides (about 1-2 minutes), then remove from skillet, place on plate and set aside
  Step Three: in the same cast iron skillet, add your bacon pieces and cook until just barely crispy
   - Remove, place on a paper-towel lined plate and set aside
Remaining Ingredients
  Step Four: continuing to use the same cast iron skillet add garlic, cook until fragrant (about 1 minute), moving around constantly in the pan
   -Then add onion, carrots and celery - sauté for 3-5 minutes
and then add to the slow cooker or Instant Pot
  Step Five: chop up bacon and add to slow cooker or Instant Pot
   - Also add the crushed tomatoes, tomato paste, pomegranate juice, fresh thyme leaves, kosher salt and beef broth
  Step Six: finish the meal per the instructions below for slow cooker or Insta Pot
Slow Cooker
   - Cook bacon and additional ingredients on LOW for 8 hours or on HIGH for 4-6 hours
   - Shred the chunks of beef and return to the slow cooker
   - Add ghee and stir, allowing to melt
   - Serve over spaghetti squash or zucchini noodles for a Whole30/Paleo approved dinner or serve over the past of your choice
Instant Pot
   - Add seared roast pieces on top, DON'T stir to combine
   - Ensure Instant Pot is set to Sealed and cook on HIGH for 1 hour
   - Carefully manually release pressure - sauce will be very thin at this point because it is so hot
   - Remove beef chunks with slotted spoon and shred with fork
   - Return meat to Instant Pot along with a tablespoon or two of ghee
   - Stir to combine
   - Let cool for a while and sauce will thicken
   - Serve over spaghetti squash or zucchini noodles for a Whole30/Paleo approved dinner or serve over the past of your choice
Enjoy this delicious comfort food and feel good knowing that the next day's leftovers will be just as good!
Tricks & Tips for Whole30/Paleo or Not
   - For Whole30/Paleo check your ingredients on the bacon and beef broth
   - The pomegranate juice gives such an amazing flavor to this recipe! But if you aren't concerned with Whole30/Paleo you can sub a dry red wine for the pomegranate juice as well.
Recipe in partnership with The Wooden Skillet

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