Slow Cooked Beef Dinner (Printer-Friendly Version)
Tender beef simmered in a rich, savory sauce for hours, offering effortless, flavorful dinner results.
# Ingredients Needed:
→ Beef
01 -
2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
→ Sauce
02 -
2 cups beef broth
03 -
1/4 cup soy sauce
04 -
2 tablespoons Worcestershire sauce
05 -
2 tablespoons brown sugar
06 -
2 tablespoons tomato paste
07 -
3 cloves garlic, minced
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
→ Optional Vegetables
11 -
1 cup baby potatoes, halved
12 -
2 medium carrots, peeled and cut into chunks
13 -
1 cup mushrooms, sliced
# Step-by-Step Directions:
01 -
Pat beef cubes dry with paper towels and season evenly with salt and black pepper.
02 -
Heat a tablespoon of oil in a skillet over medium-high heat and sear beef cubes in batches until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to slow cooker.
03 -
In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, tomato paste, minced garlic, smoked paprika, salt, and pepper until smooth.
04 -
Place beef cubes in an even layer in the slow cooker. If using, arrange baby potatoes, carrots, and mushrooms around the meat. Pour sauce mixture evenly over all ingredients.
05 -
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until beef is fork-tender.
06 -
If a thicker sauce is desired, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry, stir into slow cooker, and cook on high for an additional 15 minutes.
07 -
Taste and adjust salt and pepper as needed before serving.
# Helpful Hints:
01 -
Searing the beef before slow cooking adds depth of flavor but can be skipped for convenience.
02 -
Low heat setting yields more tender beef; high heat shortens cooking time with slightly firmer texture.
03 -
This dish stores well in the refrigerator for up to four days and freezes up to three months.