Best 3 Slow Cooker Beef Recipes for Cozy Nights
As the weather cools down and cozy nights settle in, there’s nothing I love more than filling my home with the mouthwatering aromas of slow-cooked beef recipes. I’ve rounded up my top three favorites that are not only simple to prepare but also perfect for warming up my soul and satisfying my cravings. From savory Korean flavors to the zest of shredded beef tacos and the comforting richness of hearty goulash, these recipes promise to transform your evenings into delicious, memorable experiences. Get ready to discover dishes that will make your slow cooker your best friend this season!
1. Slow Cooker Korean Beef Recipe
Ingredients
- 2 1/2-3 pounds boneless beef chuck roast
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1/3 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang
- 2 teaspoons cornstarch (optional, for thickening)
- Steamed rice or noodles (for serving)
- Lettuce leaves (for serving)
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Directions
1. Place the beef in a 5- to 6-quart slow cooker. Scatter the onion over the top.
2. In a bowl, whisk together garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang until smooth. Reserve 1/4 cup of sauce. Pour the remaining sauce over the beef.
3. Cover and cook on low for 8-10 hours or high for 5-7 hours until beef is tender.
4. Transfer the beef to a cutting board and shred with forks. Add reserved sauce to the slow cooker.
5. If desired, whisk cornstarch with water and stir into the sauce. Cook on high for 5-10 minutes to thicken.
6. Return shredded beef to sauce and stir to coat.
7. Serve beef over rice or noodles, or in lettuce wraps, and top with green onions and sesame seeds.
2. Slow Cooker Shredded Beef Tacos
Ingredients
- 2 lbs chuck or blade roast, cut into 2-3 pieces
- Salt and pepper
- 2 tablespoons canola or vegetable oil
- 1 onion, thinly sliced
- 2 tablespoons tomato paste
- 2 tablespoons garlic powder
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon cumin
- 1 tablespoon salt
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1 teaspoon black pepper
- 1/4 cup low sodium beef broth
- Juice from 1 lime
- Fresh chopped onion, pickled jalapenos or red onions, cotija cheese, lime wedges, fresh chopped tomato (for topping, as desired)
Directions
1. Cut the roast into about 3 equal sized pieces and season with salt and pepper on all sides.
2. Heat a large skillet over medium-high heat and add the oil. When the oil is hot, sear the roast on all sides just until golden.
3. Place the roast in a 3-4 quart slow cooker. Add the onion to the skillet and cook for 2-3 minutes until softened, then add to the slow cooker with the tomato paste.
4. Combine the garlic powder, chili powder, brown sugar, cumin, salt, onion powder, paprika, and black pepper. Sprinkle over the roast, add the beef broth, and toss to coat everything.
5. Cook on low for 6-8 hours, until beef can easily be pulled apart with two forks.
6. Remove the meat to a cutting board and shred.
7. Toss the shredded beef with lime juice and some of the juices if desired.
8. Serve with tortillas and desired toppings: fresh chopped onion, pickled jalapenos or red onions, cotija cheese, lime wedges, fresh chopped tomato, etc.
3. Must Try Hearty Beef Goulash
Ingredients
- 3 tbsp olive oil
- 1 kg braising or stewing beef, cut into chunks
- 2 tbsp plain flour
- 1.5 tbsp mild paprika
- 2 onions, chopped
- 2 garlic cloves, crushed
- 3 peppers, cut into bite-sized chunks
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp caraway seeds (optional)
- 1 beef stock cube, crumbled
- 1 tsp caster or granulated sugar
- Salt and freshly ground black pepper
- Half small bunch curly or flatleaf parsley, chopped, to garnish
- 8 tbsp soured cream, to serve
Directions
- Brown the beef in a frying pan with 2 tbsp of olive oil until sealed and browned. Remove the beef and use 200ml water to deglaze the pan, then add flour and paprika to the beef chunks. Place it into a slow cooker with onions, garlic, and peppers. In a jug, mix chopped tomatoes, tomato purée, caraway seeds, crumbled stock cube, and sugar with 450ml water. Pour the mixture over the beef and vegetables. Cook on low for 7 to 9 hours until tender. Season with salt and pepper, mix in half of the parsley, and serve with a swirl of soured cream and garnished with remaining parsley.
