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Paleo Beef and Carrot Ragu

Slow Cooker Paleo Beef and Carrot Ragu

  • Cooking Time:

    6–8 hours
  • Servings:



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)

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


Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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