There is just nothing as satisfying as coming home from work to a home filled with the rich, filling aroma of slow-cooked beef, like a pot of beef waiting to greet you. It’s no coincidence that my most-used crockpot recipes are for beef.
When things get busy in my life, it’s so nice to be able to fire up the crockpot with a few simple ingredients to create a beef dish, without having to babysit a recipe for half a day, with just a quick stir now and again, and a few hours later, you’re rewarded with a fork-tender, flavour-packed beef dish. Viva, set-and-forget!
This post is about my favourite crockpot beef recipes – dishes that are well-loved at my dinner table, and some of my best – warming, hardy dishes that will transport your tastebuds to comfort-food heaven.
The 11 Best crockpot beef recipes
1. Beef Stew
I think there is nothing better for keeping you warm than a good beef stew. The chunks of beef, potatoes, carrots and onions all cooked in a good broth, what can be nicer?
I usually like to put in some garlic and some thyme which for me take it to another level.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
3 large carrots, peeled and cut into chunks
3 potatoes, peeled and cut into chunks
2 stalks celery, sliced
1 cup frozen peas
Instructions
1 Bring the beef to room temperature and season with salt and pepper. Dust the beef in flour. In a large skillet, bring some olive oil to heat. Brown the beef in batches and put in the slow cooker.
2. In same skillet, add onion and garlic; sauté until golden. Add to slow cooker with beef.
3. Add beef broth, tomato paste, Worcestershire sauce, thyme and bay leaves to the slow cooker, and stir to combine.
4. Put carrots, potatoes and celery into slow cooker. Cover and cook on low for 7-8 hours until beef and veg are soft.
5. Stir in the frozen peas about 30 minutes before serving, if necessary, and season with salt and pepper. Remove the bay leaves before serving, when you drop a piece or two onto each plate. Serve hot, with slices of crusty warm bread or ladled over mashed potatoes.
2. Pot Roast
What comes to mind when you think about comfort food? There’s no denying a pot roast is as close to the perfect comfort food as you can get.
Mine is always the same: beef, carrots, potatoes, rosemary, thyme, red wine and beef broth. It’s perfect for a lazy weekend afternoon.
Ingredients
3 to 4 pounds beef chuck roast
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 carrots, cut into chunks
3 celery stalks, cut into chunks
1 cup beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
Instructions
1. Season the beef chuck roast generously with salt and pepper on all sides.
2. Heat the olive oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the meat to a slow cooker.
3. Sauté the chopped onion, garlic, carrots and celery in the skillet until softened, about 5 minutes, then place in the slow cooker.
4. Combine the beef broth, red wine (if using), tomato paste and Worcestershire sauce and pour over the roast and vegetables.
5. Put the thyme, rosemary and bay leaves in the slow cooker, cover and cook on low for 8 to 10 hours or until the meat is tender.
6. Fish out the bay leaves and the sprigs of herbs before serving. Serve the pot roast with its gravy and vegetables.
3. Beef Stroganoff
I am just crazy about such easy and tasty dish, which contains beef strips and mushrooms in sour cream. I always cook it myself adding onion and garlic.
Umm… this dish surely tickles your heart.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 onion, chopped
2 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces cremini mushrooms, sliced
1 cup sour cream
2 tablespoons all-purpose flour
1/4 cup water
Cooked egg noodles, for serving
Fresh parsley, chopped, for garnish (optional)
Instructions
1. Place in crockpot beef stew meat, chopped onion, minced garlic, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt and black pepper.
2. Add the sliced mushrooms on top of the beef mixture.
3. Put on the lid and cook on low for 7-8 hours, until the beef is tender.
4. In a small bowl, whisk together the sour cream, flour and water. Stir into the crockpot during the last half hour of cooking.
5. Once the sauce has thickened, serve the beef stroganoff over cooked egg noodles.
6. Garnish with chopped parsley if desired and enjoy your meal.
4. Mongolian Beef
I love how the sweet and savory come together here. The soy sauce and garlic make the base, and the brown sugar adds the sweetness.
I think the ginger gives it that little kick, and green onions top it off well.
Ingredients
1 1/2 pounds flank steak, thinly sliced
1/4 cup cornstarch
2 tablespoons vegetable oil
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
2 teaspoons minced garlic
1 tablespoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional)
4 green onions, sliced into 1-inch pieces
Instructions
1. Drain the excess juices from the beef, slice it against the grain into strips about half an inch wide and half an inch thick, and coat each slice in a generous amount of cornstarch, shaking off the excess.
2. Place the vegetable oil in a large skillet and heat it over medium-high heat. Brown the pieces of steak in batches, removing them from the skillet as each batch gets browned and placing them in the crockpot.
3. Mix the soy sauce, brown sugar, water, garlic, ginger and red pepper flakes together in a bowl. Pour over the steak in the crockpot.
4. Cover and cook on low for 4-5 hours until the beef is tender.
5. Add the sliced green onions and stir before serving. Serve hot with rice or noodles.
5. Beef and Broccoli
If I think of a beloved dish, blending nourishing ingredients, it is this one. The salty taste of the soy sauce, the garlic and the softness of the meat combined into a delicious fusion.
The crunchy and sweet addition of broccoli is a perfect match to this heavenly dish, so difficult to resist whenever I prepare it at home.
Ingredients
1 ½ pounds beef chuck, sliced into thin strips
3 cups broccoli florets
1 cup beef broth
½ cup soy sauce
¼ cup brown sugar
1 tablespoon sesame oil
3 tablespoons cornstarch
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ teaspoon red pepper flakes (optional)
Sesame seeds for garnish (optional)
Cooked white rice, for serving
Instructions
1. Place beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes in a crockpot.
2. Put the sliced beef in the crockpot and coat with the sauce mixture.
3. Cover and cook on low heat for 5-6 hours, or until the beef is tender.
4. Thirty minutes before serving, whisk a slurry (cornstarch mixed with a little cold water) into the crockpot.
5. Stir in broccoli florets, cover, and cook on high 30 more minutes, or until tender and the sauce has thickened.
6. Serve over cooked white rice and garnish with sesame seeds if desired.
6. Barbacoa Beef
I would lean into slow-cooked richness and savories, probably with some spiced beef dishes, enriched with cumin, oregano and chipotle peppers. I might add some garlic, lime juice and vinegar.
Ingredients
3 pounds chuck roast, trimmed and cut into large chunks
3 to 4 chipotle peppers in adobo sauce
4 cloves garlic
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon salt
1/2 tablespoon ground black pepper
1/4 cup lime juice
1/4 cup apple cider vinegar
3/4 cup beef broth
3 bay leaves
1/2 teaspoon ground cloves
Instructions
1. Place the chuck roast pieces in the slow cooker.
2. Combine the chipotle peppers, garlic, cumin, oregano, salt, black pepper, lime juice, apple cider vinegar and beef broth in a blender or food processor to create a paste. Blend until smooth.
3. Pour this mixture over the beef in the slow cooker and cover the meat. Place the bay leaves and ground cloves in the slow cooker.
4. Cover and simmer for 8 to 10 hours or until the beef is tender and falls apart at the touch of a fork.
5. Remove bay leaves and shred beef with 2 forks. Stir shredded beef into juices and allow flavors to meld. Serve hot.
7. Beef Ragu
This is a great dish, ideal for the warm weather and a house filled with hungry guests. The beef and its broth swim in a bed of pasta and tomatoes, surrounded by the friendly garnish of chopped vegetables.
Besides the commonly used tomatoes, carrots, and celery, I like to add some onions too, along with a splash of red wine. I’d season it with some aromatic herbs and spices.
Ingredients
2 pounds beef chuck roast, cut into large chunks
1 onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup red wine
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
2 tablespoons olive oil
Fresh basil or parsley, for garnish
Grated Parmesan cheese, for serving
Cooked pasta, for serving
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Sprinkle the beef cubes with salt and pepper, and sear in the hot skillet on all sides until browned. Transfer the beef to the crockpot.
2. In the same skillet, add the onion, garlic, carrots and celery. Cook 5 minutes until the vegetables soften, then add to the slow cooker with the beef.
3. Put red wine in skillet, scrape browned bits from bottom, and simmer for 2-3 minutes, then pour into crockpot.
4. Add the tomatoes, tomato paste, dried thyme, oregano and bay leaf to the slow cooker. Stir to combine.
5. Toss and cook covered on low for 8 hours, until beef shreds easily with a fork. Season to taste with salt and pepper.
6. Serve the beef ragu over cooked pasta, with additional fresh basil or parsley and Parmesan cheese for garnish.
8. Beef Chili
I like making hearty chili, enough for an Imperial stormtrooper: ground beef as the main ingredient, tomatoes as the base, onions, garlic and green bell peppers mixed in, with cumin and chili powder for that kick.
Ingredients
2 pounds ground beef
1 large onion, diced
3 cloves garlic, minced
2 cans (15 ounces each) kidney beans, drained and rinsed
2 cans (15 ounces each) diced tomatoes
1 can (6 ounces) tomato paste
1 cup beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
1. In a skillet, heat over a medium flame and brown the beef (cook until fully done and break into small crumbles while cooking). If needed, drain off the excess fat. Step
2.Put the onions and the garlic into the skillet with the beef and sauté until the onions are translucent and aromatic.
3. Spoon the beef mixture into the slow cooker. Add the kidney beans, diced tomatoes, tomato paste and beef broth.
4. Add the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne, and stir well to combine all ingredients.
5. Cover the slow cooker and cook for 6-8 hours on low, or 3-4 hours on high, stirring occasionally.
6. Adjust seasoning to taste before serving, and enjoy with your preferred toppings.
9. Korean Beef
This Korean beef is the ultimate flavor bomb. It’s the perfect meal if you’re craving something savory.
Ingredients include beef, soy sauce, sesame oil, garlic, and ginger. My favorite part is the combination of sesame oil and soy sauce.
Ingredients
2 pounds beef chuck roast, thinly sliced
1 cup soy sauce
1/2 cup brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 teaspoon crushed red pepper flakes
1/4 cup water
1 tablespoon cornstarch
1/4 cup sliced green onions
1 tablespoon sesame seeds
Instructions
1.Put soy sauce, brown sugar, sesame oil, minced garlic, grated fresh ginger, and crushed red pepper flakes in a slow cooker and stir.
2. Place the sliced beef chuck roast into the slow cooker and stir until all the beef is coated with the sauce.
3. Cook on low for 6-8 hours or on high for 3-4 hours until beef is tender.
4. Dissolve cornstarch in water and add to the slow cooker. Stir. Cook on high for 20-30 minutes or until sauce is somewhat thickened.
5. Right before serving, garnish the beef with sliced green onions and sesame seeds. Serve with steamed rice and a side.
10. Shredded Beef Tacos
It is so wonderful to bite into a taco with shredded beef. Mine usually include a simple beef simmered with onions, garlic and a hint of cumin, juiced with a fresh lime and sprinkled with fresh cilantro.
You just cannot do without the avocado slices and a sprinkle of queso fresco.
Ingredients
3 pounds beef chuck roast
1 large onion, chopped
4 cloves garlic, minced
1 (14-ounce) can diced tomatoes
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper
1 cup beef broth
10 small corn tortillas
Optional toppings: chopped cilantro, diced onions, crumbled queso fresco, lime wedges, Avo
Instructions
1 And put the chuck roast of beef inside the crockpot, add chopped onion and minced garlic.
2. Add the diced tomatoes and beef broth to the pot, then sprinkle it with the chili powder, cumin, smoked paprika, salt, and black pepper.
3. Cover and cook on low for 8-9 hours or until the beef is tender and shreds easily with a fork.
4. Use two forks to shred the beef and return it to the crockpot where it will soak up the juices.
5. Heat your corn tortillas on a dry skillet or wrap them in foil and put them in the oven.
6. Fill the tacos with the shredded beef and top with cilantro, onion, queso fresco and a lime squeeze before serving.
11. Beef Bourguignon
I like the simplicity of old-fashioned, home-made cooking, the traditional ways of preparing a French dish with a full-bodied red wine, a bit of tender beef, some fresh mushrooms and onions, and, on occasion, a touch of garlic, and a bunch of herbs to give it that extra something to make it flavorsome.
Ingredients
2 pounds beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
4 slices bacon, diced
1 onion, chopped
2 carrots, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups red wine (such as Burgundy or Pinot Noir)
2 cups beef broth
1 tablespoon tomato paste
1 bouquet garni (parsley, thyme, and bay leaf tied together)
18-20 pearl onions, peeled
10 ounces button mushrooms, quartered
Instructions
1. Season beef cubes with salt and pepper. Add oil to a large skillet and heat to medium high. Brown beef on all sides in two batches. Transfer browned beef to crockpot.
2. In the same skillet, cook the bacon till crispy. Remove the bacon with a slotted spoon and add to the crockpot. Set aside the bacon fat in the skillet.
3. Add onions and carrots to the skillet and sauté in the bacon fat until soft. Add garlic and cook another minute. Transfer to the crockpot.
4. Shake on some flour and stir over the beef in the crockpot until the meat is coated; pour in the red wine, beef broth, tomato paste and bouquet garni and stir.
5. Cover and cook on low for 8-10 hours or until beef is tender. Add pearl onions and mushrooms 1 hour before serving. 6 dropping in bouquet garni, discard; season with salt and pepper; serve hot, garnished with chopped parsley if liked