Slow Cooked Beef Dinner: Tender, Flavorful, and Comforting
A rich and aromatic slow cooked beef dinner with tender meat, hearty vegetables, and a luscious sauce. Perfect for family meals or meal prepping, this recipe delivers deep, comforting flavors with minimal effort.
Servings: 6 servings
Calories: 350kcal
Ingredients
- 2 pounds beef sirloin chuck roast or stew meat, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1-2 tablespoons olive oil (optional, for browning)
- 1 cup low-sodium beef broth
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 tablespoons brown sugar
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound baby potatoes, halved (optional)
- 1 cup baby carrots (optional)
- 1 cup sliced mushrooms (optional)
- 1 medium onion, roughly chopped (optional)
- 1-2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Instructions
- Pat the beef chunks dry and season with salt and black pepper.
- Heat olive oil in a skillet and brown the beef in batches, if desired.
- In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, tomato paste, garlic, smoked paprika, onion powder, and red pepper flakes.
- Add the beef, vegetables (if using), and sauce to the slow cooker.
- Cook on low for 8 hours or high for 4 hours.
- If desired, mix cornstarch with water and stir into the slow cooker for a thickened sauce.
- Let rest for 10 minutes before serving.
Notes
Browning the meat enhances flavor but is optional.
Vegetables can be added 1-2 hours before cooking is complete for optimal tenderness.
Adjust spice level by increasing or omitting red pepper flakes.
Leftovers freeze well for up to 2 months.
Vegetables can be added 1-2 hours before cooking is complete for optimal tenderness.
Adjust spice level by increasing or omitting red pepper flakes.
Leftovers freeze well for up to 2 months.