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Easy Crockpot Low Carb- THM S- Ragu Recipe

Easy Crockpot, Low Carb- THM S- Ragu Recipe

Here is a super easy, crockpot Ragu recipe. It is a low carb and trim healthy mama S recipe. This recipe is so easy to make. One of our local grocery stores often has meat buy one get one for a penny. I will pick up a couple roasts every time they have this sell. Besides making a Mexican dish, this is my new favorite way to cook a beef roast.

If you have a veggie chopper, this will make meal prep faster.

This recipe calls for onion, celery, and carrots. I used my veggie chopper to chop the veggies while I was browning the meat. I haven’t figured out the trick of cutting up carrots and this chopper makes it so easy. This ragu is my take on a classic Italian ragu. I used red wine in the recipe but you can use beef broth. If you want to use wine but really don’t ever drink, you can buy the small one serving bottles.

This ragu is a great recipe for company, get-togethers, or just because.

Even though the recipe uses basic ingredients, they form a delicious hearty dinner. Using a crockpot makes it so easy. You could easily pressure cook for about 40 minutes as well. You want the beef to be super tender and the veggies soft. If you have picky kids, you can blend the sauce in the crockpot while you are letting the beef cool down. Since mine aren’t too picky about seeing veggies I didn’t blend it.

Use what you have

When I went to prep this, I didn’t have crushed tomatoes. Those are the tomatoes I wanted to use. I only had a can of petite diced tomatoes and I didn’t want to run back to town for one can of tomatoes. But, you use what you have/can find. Finally, if you only have ground beef, make it with ground beef. It will still be delicious!

Crockpot- Low Carb- THM S- Ragu

Course Main Course
Cuisine Italian
Diet Diabetic
Keyword Crockpot Ragu Recipe
Servings 6
Author Jennifer Overstreet


  • Crockpot or optional, Pressure Cooker


  • 2 lb Beef Roast
  • Olive Oil, about 1-2 tablespoons for the meat and 1 for the veggies
  • 1 M-L Onion
  • 2 Ribs of Celery
  • 3 M Carrots
  • 2 T Minced Garlic
  • 6 oz Can Tomato Paste
  • 1 C Dry Red Wine
  • 28 oz Can Crushed Tomatoes
  • 2 t Salt
  • 1 t Pepper
  • 1-2 t Italian Seasoning
  • Red Pepper Flakes, optional
  • Desired Pasta or Pasta Alternative I used miracle noodles and my family had regular spaghetti
  • Cheese to top your dishes, I used parmesan


  • Cut up your roast into chunks and brown in a skillet over medium heat. While browning sprinkle the meat with salt and pepper.
  • Brown on all sides. While the pieces of meat are browning, cut up your veggies.
  • Remove meat to crockpot. Add a little bit of oil to your skillet. Add your veggies. Cook for about 5 minutes.
  • Add the minced garlic and cook for about 1-2 minutes.
  • Add the tomato paste. Stir to combine.
  • Add the red wine or beef broth. Stir.
  • Add the tomatoes. Stir, Add seasonings.
  • Pour over beef chunks. I did add a few dry bay leaves (I have a giant bag I need to use up). Cook on low for 7-9 hours or high 4-5.
  • Remove beef chunks and let cool for a bit. Shred and place beef back into the crockpot. If desired you can thin it down a little bit.
  • Serve however desired. I used miracle noodles, zero calories, zero carbs.

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