Slow Cooked Beef Dinner (Print Version)
# Ingredients:
→ Meat
01 -
2 pounds beef sirloin, chuck roast, or stew meat, cut into bite-sized chunks
02 -
1 teaspoon salt
03 -
1 teaspoon black pepper
04 -
1 to 2 tablespoons olive oil for browning (optional)
→ Sauce
05 -
1 cup low-sodium beef broth
06 -
¼ cup soy sauce
07 -
¼ cup Worcestershire sauce
08 -
3 tablespoons brown sugar
09 -
2 tablespoons tomato paste
10 -
3 cloves garlic, minced
11 -
1 teaspoon smoked paprika
12 -
½ teaspoon onion powder
13 -
¼ teaspoon red pepper flakes (optional)
→ Optional Add-ins
14 -
1 pound baby potatoes, halved
15 -
1 cup baby carrots
16 -
1 cup sliced mushrooms
17 -
1 medium onion, roughly chopped
18 -
1 to 2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
# Instructions:
01 -
Pat beef chunks dry with paper towels, then season evenly with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. In batches, sear the beef on all sides until browned for extra flavor. Skip this step if short on time.
03 -
Whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, tomato paste, minced garlic, smoked paprika, onion powder, and optional red pepper flakes until thoroughly blended.
04 -
Place meat into the slow cooker. If using, add vegetables, arranging them around and atop the beef. Pour the sauce evenly over all components ensuring complete coverage.
05 -
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is fork-tender and easily shreddable.
06 -
Approximately 20 minutes before serving, blend cornstarch with cold water to a smooth slurry. Stir this mixture into the slow cooker, cover, and cook on high for 15 to 20 minutes until the sauce thickens.
07 -
Ladle the tender beef and rich sauce over mashed potatoes, rice, or egg noodles. Optionally, garnish with fresh parsley and serve immediately.
# Notes:
01 -
For enhanced flavor, sear the beef before slow cooking. Using low-sodium broth helps control salt levels.