Slow Cooker BEEF Recipes

Slow Cooker BEEF Recipes

(1) Slow Cooker Beef Manhattan

Ingredients

• 2 pounds beef chuck roast
• 1 cup beef broth
• 1 onion, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 4 cups mashed potatoes
• 4 slices of bread, toasted
• 2 cups brown gravy

Instructions

1. Season the beef chuck roast with salt and pepper.
2. Place the roast in the slow cooker along with the sliced onion and minced garlic.
3. Pour the beef broth over the ingredients.
4. Cover and cook on low for 8 hours or until the beef is tender.
5. Shred the beef with two forks and stir it back into the broth.
6. Serve the shredded beef over a slice of toasted bread, topped with fluffy mashed potatoes and smothered in brown gravy.

(2) Slow Cooker BBQ Pulled Beef

Ingredients

For the Meat

• 3 lbs Beef chuck roast Well-marbled cut
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Smoked paprika

For the Sauce

• 1 cup BBQ sauce
• 1 cup Beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp Brown sugar

For the Aromatics

• 1 medium Onion Sautéed until caramelized
• 3 cloves Garlic Minced

Optional Serving

• 6 pcs Buns Soft and fluffy

Instructions

1. Trim the beef chuck roast by removing excess fat.
2. Sprinkle salt, black pepper, and smoked paprika evenly over the roast.
3. Sauté the sliced onion in a skillet over medium heat until soft.
4. Mix the BBQ sauce, beef broth, Worcestershire sauce, and brown sugar until combined.
5. Layer the sautéed onions on top of the meat.
6. Cover the slow cooker and set it to cook on low for 8 hours or high for 4-5 hours.
7. Shred the beef with two forks and mix back into the juices.
8. Serve the pulled beef on buns, over rice, or alongside mashed potatoes.

(3) Slow Cooker Sweet & Smoky Pulled Beef

Ingredients

• 3 pound beef chuck roast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 medium yellow onion, sliced
• 1 cup beef broth
• 1.5 cups high-quality barbecue sauce (divided)
• 1 tablespoon brown sugar (optional, for sauce boost)

Instructions

1. Prepare the Roast: Pat the beef chuck roast completely dry with paper towels. Season all sides heavily with salt, pepper, and garlic powder. This initial drying step is crucial for flavor development.
2. Sear (Optional but Recommended): If time allows, heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the roast for 2 minutes per side until a deep brown crust forms. Transfer the seared roast to the slow cooker. If skipping the sear, place the seasoned roast directly in the slow cooker.
3. Slow Cook Setup: Scatter the sliced yellow onion around and over the roast. Pour the beef broth around the meat (do not pour directly onto the seasoned meat). Pour 1 cup of the barbecue sauce over the roast.
4. Cook: Cover the slow cooker and cook on Low for 8 to 10 hours, or on High for 5 to 6 hours, until the meat is fork-tender and easily falls apart. The internal temperature should be around 200 degrees Fahrenheit.
5. Shred and Soak (THE JUICY SECRET): Carefully remove the roast from the slow cooker and transfer it to a large cutting board. Discard any large pieces of fat. Using two forks, shred the meat completely.
6. Return and Reabsorb: The liquid remaining in the slow cooker is your flavor gold. Strain this liquid into a separate bowl and discard the onions. Return the shredded beef to the slow cooker. Add the remaining 1/2 cup of fresh barbecue sauce, and then pour 1/2 cup of the reserved cooking liquid back into the slow cooker over the shredded meat.
7. Final Simmer: Stir the shredded meat thoroughly to coat it completely with the sauce and the retained cooking liquid. Cook on Low for 20 to 30 minutes. This final soak allows the shredded meat fibers to reabsorb the moisture and flavor, locking in that unbelievable juiciness promised in the title. Serve hot.

(4) Slow Cooker Garlic Butter Beef Bites & Potatoes

Ingredients

• 2 lbs beef stew meat or sirloin cubed
• 1½ lbs baby potatoes halved
• 4 tablespoon unsalted butter melted
• 5 cloves garlic finely minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Season & CombineToss beef chunks with salt, pepper, onion powder, and thyme. Place in the slow cooker with the halved potatoes.
2. Mix the Garlic Butter SauceIn a bowl, stir together melted butter, minced garlic, and Worcestershire sauce. Pour over the beef and potatoes.
3. Slow CookCover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beef is fork-tender and potatoes are soft.
4. Garnish & ServeStir gently before serving. Top with fresh parsley and enjoy!

(5) Slow Cooker Steak with Onion Soup Mix

INGREDIENTS

• 2 lb beef steak such as chuck or round steak, cut into portions
• 1 packet onion soup mix dry mix
• 1 cup beef broth low sodium preferred
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder

INSTRUCTIONS

1. Place the steak pieces in the bottom of the slow cooker.
2. In a small bowl, combine the onion soup mix, beef broth, Worcestershire sauce, and garlic powder.
3. Pour the mixture over the steaks in the slow cooker.
4. Cover and cook on low for 6 to 7 hours, or until the steak is fork-tender.
5. Serve hot with your favorite sides like mashed potatoes or steamed vegetables.

(6) Slow Cooker Beef and Broccoli

Ingredients

• 1 1/2 pounds boneless beef chuck roast, sliced into 1/4-inch thick strips
• 1 cup low-sodium beef broth
• 1/2 cup low-sodium soy sauce
• 1/3 cup dark brown sugar, packed
• 1 tablespoon sesame oil
• 3 teaspoons garlic, minced (about 3 cloves)
• 2 tablespoons cornstarch
• 1 bag (12 ounces) frozen broccoli florets (about 3 cups)
• Sliced green onions, to serve
• Sesame seeds, to serve
• Cooked white rice, to serve

Instructions

• In a medium bowl, whisk together the beef broth, soy sauce, dark brown sugar, sesame oil, and minced garlic until the sugar is fully dissolved.
• Place the sliced beef chuck roast in the base of a 4- to 7-quart slow cooker.
• Pour the sauce over the beef and toss until all pieces are evenly coated.
• Cover and cook on LOW for 2 1/2 to 3 1/2 hours, or until the beef is tender.
• About 1 hour before the end of cooking, remove 1/4 cup of the hot cooking liquid from the slow cooker. In a small bowl, whisk this liquid with the cornstarch until smooth. Return the slurry to the slow cooker, stirring to incorporate.
• Thirty minutes before serving, add the frozen broccoli florets into the slow cooker and gently stir to combine. Cover and cook until the broccoli is crisp-tender. For softer broccoli, partially thaw before adding or place in the slow cooker up to 1 hour prior to serving.
• Garnish with sliced green onions and sesame seeds if desired. Serve hot over steamed white rice.