• 1 - 2 lbs. boneless beef short ribs
  • Salt and ground black pepper
  • 10 cloves garlic, smashed
  • 8 oz. pkg. peeled fresh baby carrots, chopped
  • 1 lb. Roma tomatoes, chopped
  • 3 oz. can tomato paste, “Italian Blend”
  • 1/2 c. red wine or beef stock
  • Fresh basil leaves (optional)
  • Pearl Onions (optional)

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Slow Cooker Paleo Beef and Carrot Ragu is a perfect meal for a lazy Saturday or Sunday.  Just be prepared for the rich aromas to seep throughout your home!

  1. Trim excess fat from rib meat. Cut beef in chunks, then sprinkle lightly with salt and pepper. Place beef in crock.
  2. Place smashed garlic on top of beef. Arrange carrots and tomatoes around beef.
  3. In a bowl, whisk together tomato paste and wine (or stock). Pour sauce over meat and vegetables.
  4. Cover and crock on LOW for 6-8 hours.
  5. Stir well before serving.

Serve ragu with basil leaves and/or pearl onions on top.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Paleo Beef and Carrot Ragu


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