Shredded Beef Ragu with Sweet Potato Gnocchi

We love interesting spins on American classics. This one takes the spaghetti family favorite concept and turns it into something way better (is that even possible?!). 

Prep Time:
30 Minutes

Cook Time:
8 Hours

Ready In:
8 Hours 30 Minutes


  • 1 sweet onion (chopped)
  • 1 teaspoon(s) minced garlic
  • 2 carrots (chopped)
  • 16 oz baby bella mushrooms (halved)
  • 1 cup(s) beef broth
  • 28 oz can crushed tomatoes
  • 1 tablespoon(s) tomato paste
  • 1/2 tablespoon(s) thyme
  • Salt & pepper (to taste)
  • 2 lbs chuck roast
  • 2 cup(s) mashed sweet potato (preferably day old)
  • 1 cup(s) arrowroot powder
  • 1/2 cup(s) potato starch


  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).

Recipe from

Have a great recipe you would like to share? Click here to submit your own.

comments powered by Disqus