slow cooker beef

<p>Slow cooker balsamic shredded beef is packed full of flavor and oh-so-easy to savor. So. Good. </p>

Slow Cooker Balsamic Shredded Beef

Kosher salt and pepper

beef broth (or sub chicken stock)

balsamic vinegar

soy sauce (Gluten-free option: Use coconut aminos

honey

garlic,

red pepper flakes (increase if you want more heat)

Put roast beef into slow cooker and season with Kosher salt and pepper on all sides.

In a small bowl, mix together all remaining ingredients. Pour over roast beef.

Slow cook on LOW for about 8 hours, or until meat easily shreds apart.

Using two large forks, shred the meat apart in the slow cooker.

Serve meat warm on top of mashed potatoes or on a bun with a bit of the sauce over the top. There should be plenty of sauce for dipping sandwiches, too!

Make It Now:

We enjoyed this Balsamic Shredded Beef tonight.  I had a cheap cut of beef in the freezer and threw it in the crockpot this morning along with the other ingredients.  It turned out sooooooo good.  This recipe is a keeper!

Is it spicy with the red pepper flakes?  Just want to make sure my kids will like it!

This is fantastic! I'm happy to report every member of my family enjoyed it, including me, and I'm not really into beef. Thanks, ladies!

I made this tonight and it was delicious! I put carrots and new potatoes in the bottom and let them cook all day with the roast and they turned out great. Not too mushy!  Everyone loved it and said this is a keeper!

I made this last night for dinner. I put the meat in around 10 in the morning and everything was cooked by 6:30. I did turn the temp up to high around 3:30 to make sure the meat was cooked all the way through. The meat easily shredded, and I threw it back into the crock pot juices until my husband got home from work. I served it with roasted root veggies. My husband ate it on a muffin like a french-dip sandwich. We both loved it. I mostly made this to freeze the leftovers to eat once baby arrives (I'm 38 weeks pregnant), and I am excited to have a delicious dinner to thaw when we're too busy to cook dinner. Thank you for such an easy and delicious meal!

This was amazing! I made it for a party with some slider rolls. I don't often eat meat and I couldn't stop.  Delicious!

Husband claimed top ten of all meals I’ve ever made. He never offers compliments on meals but he sure was vocal about this one. Will make this again. Everyone loved it

This is a recipe that you hold onto. Delicious with basic, identifiable ingredients. One of my top, if not top, slow cooker recipes.

https://content.jwplatform.com/videos/1jgqk0Qq.mp4

Slow Cooker Balsamic Shredded Beef is an easy, healthy, delicious dinner. This freezer-friendly recipe is a win for my family and is a great recipe for large groups. So simple!

Looking for slow-cooker beef recipes? These Slow-Cooker Beef Tacos from Delish.com are the best.

Slow-Cooker Beef Tacos

beef chuck roast (about 3 to 4 lbs.)

onion,

garlic, chopped

limes

tbsp. chili powder

cumin

oregano

chicken broth

corn tortillas

Sour cream, green onions, red onion, and lime wedges

This recipe was easy to make and prepare.
Directions were clear and easy to follow. Didn't have to make any changes to the recipe, very good as is.
My family loved it! Adding this to the rotation of meals for my family.

This recipe was easy to make and prepare. 
The directions were clear and easy. My family loved it
I will be adding this to the rotation of meals.

Thank you for sharing

This is possibly the worst recipe I’ve ever gotten off the internet. The meat was tasteless and bland.

Had to shred the beef and immerse the shredding in the liquid and reduce in the oven to get the taco flavor into the meat.  Else we ended up with a bathed pot roast.

Easy, juicy, and delicious Crockpot Meatloaf stuffed with melty cheese and prepared in the slow cooker! 

Mozzarella Stuffed Crockpot Meatloaf

beef

panko breadcrumbs

garlic, (minced)

Italian Seasoning

salt

pepper

mustard

egg, (lightly beaten)

2% milk

Worcestershire Sauce

mozzarella cheese

barbecue sauce

sugar free ketchup

Worcestershire sauce

Sriracha sauce

chopped fresh parsley, (for garnish)

Line a 6-quart slow cooker (or a bigger slow cooker) with a large sheet of aluminum foil. Grease with cooking spray and set aside.

In a large mixing bowl combine ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until combined, but DO NOT overmix.

Divide meat in half.

Press one half of the meat into the bottom of the slow cooker.

Spread shredded mozzarella down the center, leaving about 1/2 inch space around the sides.

Top with remaining meat and shape it into a loaf, and press around to seal the edges. Set aside.

In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce.

Brush half of the glaze over the meatloaf. Reserve the remaining half for later.

Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. Meatloaf is done when temperature reaches 160˚F on an Instant Read Thermometer.

Lift out the meatloaf by holding onto the foil; transfer to a baking dish and top with the rest of the glaze.

Pop it under the broiler for 3 to 4 minutes, or until browned.

Remove from oven and let rest for 10 minutes.

Garnish with parsley and serve.

https://www.youtube.com/watch?v=FKxQZWfMMrw

Easy, juicy, and delicious Crockpot Meatloaf stuffed with melty cheese and prepared in the slow cooker! 

FULL RECIPE POST: https://diethood.com/mozzarella-stuffed-crockpot-meatloaf/

INGREDIENTS: 

FOR THE MEATLOAF
1.5 pounds 80% to 85% lean ground beef
1 cup panko breadcrumbs
1 small yellow onion, shredded (use the large holes on a cheese grater to shred the onion)
3 cloves garlic, minced
1 teaspoon Italian Seasoning
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground mustard
1 egg, lightly beaten
1/2 cup 2% milk
2 tablespoons Worcestershire Sauce
8 ounces part skim shredded mozzarella cheese

FOR THE GLAZE
1/3 cup barbecue sauce
2 tablespoons sugar free ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon Sriracha sauce
chopped fresh parsley, for garnish

DIRECTIONS: 

Line a 6-quart slow cooker (or a bigger slow cooker) with a large sheet of aluminum foil. Grease with cooking spray and set aside.
In a large mixing bowl combine ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until combined, but DO NOT overmix.
Divide meat in half.
Press one half of the meat into the bottom of the slow cooker.
Spread shredded mozzarella down the center, leaving about 1/2 inch space around the sides.
Top with remaining meat and shape it into a loaf, and press around to seal the edges. Set aside.
In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce.
Brush half of the glaze over the meatloaf. Reserve the remaining half for later.
Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. Meatloaf is done when temperature reaches 160˚F on an Instant Read Thermometer.
Lift out the meatloaf by holding onto the foil; transfer to a baking dish and top with the rest of the glaze.
Pop it under the broiler for 3 to 4 minutes, or until browned.
Remove from oven and let rest for 10 minutes.
Garnish with parsley and serve.

MOZZARELLA STUFFED CROCKPOT MEATLOAF

This Slow Cooker Beef will be become your favourite Sunday Roast - incredibly tender slow cooked beef in a rich gravy. 10/10 for flavour and almost zero effort! This recipe is gluten free and slimming friendly.

Slow Cooker Roast Beef

Olive oil cooking spray (or 2 tbsp olive oil)

1.4 kg (3 pounds) beef joint (such as brisket

Salt and pepper to season

60 ml (¼ cup) red

onions

carrots (, halved (add more if you like))

potatoes (, peeled and halved (optional))

tbsp balsamic vinegar

soy sauce ((or Tamari for GF version))

tbsp concentrated tomato paste

garlic (, minced)

tsp salt

480 ml (2 cups) hot beef stock ((low sodium beefbroth))

Bay leaves

tbsp cornflour (cornstarch) (diluted in 1 tbsp cold water)

Salt and pepper (to season)

tbsp flat leaf parsley (, chopped to garnish)

Take the beef joint out of the fridge for 30 minutes to come to room temperature. Pat the beef dry with kitchen paper and season well with salt and pepper.

Spray a large pan or casserole dish with olive oil spray and sear the beef on all sides until nicely coloured. This can take up to 10-15 minutes but adds so much flavour so don’t skip!

Set the beef aside and deglaze the pan with white wine (or red wine or beef stock), scraping any browned bits into the stock with the back of a wooden spoon.

Add the onions and carrots and stir until they get a bit of colour and and almost all of the liquid is gone.

Add beef stock (broth), soy sauce, balsamic vinegar, Worcestershire sauce, tomato puree, minced garlic, salt and bay leaves. Stir to combine.

Add the beef and then the vegetables, pushing them down into the liquid. Check the levels of the stock, it should come up halfway up the side of your joint. Top with extra hot beef stock if necessary.

Cover the slow cooker and cook your beef joint for 5-8 hours on LOW or 3-6 hours on HIGH. A large topside joint requires around 5-6 hours on LOW setting or 3 on HIGH whereas a brisket can happily cook for up to 8 on LOW and 6 on HIGH. If you can, flip the beef joint over about halfway through the cooking.

Check the beef using a digital thermometer (this is best for a Topside joint which requires less coooking time – Medium rare - 55°C (131°F) | Medium - 60°C ( 140°F) | Medium well - 65°C (149°F) | Well done - 70°C+ (158°F).

Remove the joint from the crockpot and rest for half an hour, loosely covered with foil.

Use a slotted spoon to remove the vegetables from the slow cooker. Strain all the liquid into a saucepan discarding any solids.

Stir in the cornflour slurry and bring the gravy to a simmer for 10-15 minutes or until reduced. Taste and season if needed.

Slice the beef against the grain and arrange on a platter with the vegetables. Drizzle with some of the gravy and garnish with fresh chopped parsley.

Serve the roast allowing everyone to pour extra gravy on top - SO YUMMY!

This Slow Cooker Beef will be become your favourite Sunday Roast – incredibly tender slow cooked beef in a rich gravy. 10/10 for flavour and almost zero effort! This recipe is gluten free and suitable for weight loss plans like Slimming World and Weight Watchers.https://www.supergoldenbakes.com/slow-cooker-beef/

Slow Cooker Beef Roast | Supergolden Bakes

Slow cooked beef chuck steak and hearty noodles is a family-pleasing meal.

Slow Cooker Beef With Noodles

lb boneless chuck roast

tbs steak seasoning (Montreal is good)

tbs oil

dry red wine

onion

garlic (minced)

bay leaf

fresh thyme (OR 1/4 tsp dried thyme)

beef stock (I use low sodium)

egg noodles (like Reames brand)

unsalted butter

oz button mushrooms

heavy cream

Mix salt and pepper (if using) with the steak seasoning and rub onto both sides of the meat. Heat oil in a large heavy skillet then brown on both sides. Transfer the meat to a 4-6 qt slow cooker.

Deglaze the pan with the wine, scraping up the browned bits at the bottom. Add this to the slow cooker along with the bay leaf, thyme, onion and garlic. Cover and cook on high 4-5 hours or low 6-8 hours (times approximate).

When roast is tender, remove from the slow cooker and break into large chunks; cover and set aside. Now add the stock, Worcestershire sauce and frozen noodles to the slow cooker and cook on high 1-1 1/2 hours.

Melt butter over medium-high heat in a large skillet. Add the mushrooms and cook for about 10 minutes or until seared well and most of the liquid is evaporated.

Add the mushrooms, meat and heavy cream to the slow cooker. Cook on high for 15 minutes.

Slow cooker pepper steak is a meal sure to please. Easy to make with simple ingredients and making it in the slow cooker keeps your kitchen cool!

Slow Cooker Pepper Steak

sirloin tip steak

water chestnuts (drained)

mushrooms

bell peppers

garlic (crushed)

soy sauce

brown sugar

dry white wine

cornstarch

water

Place beef, mushrooms, onion, garlic, soy sauce, brown sugar, water chestnuts and wine in slow cooker.

Cover and cook on low 6-8 hours, high 4-6 hours.

About 15-30 minutes before serving, add the peppers (see NOTES).

If thickening is desired, mix cornstarch and water and stir into the slow cooker. Turn to high (if you cooked on low) and cook for 15 minutes.

This Italian Beef recipe is so tender you hardly need a knife to eat it! Serve this shredded beef as is or piled on sub rolls!

Slow Cooker Italian Beef

black pepper

Lipton Onion Soup Mix

beef base

beef consommé

garlic cloves

mild banana pepper

Place the roast into the bottom of a 6-8 quart slow cooker.

Whisk the beef base, Worcestershire sauce and beef consommé together and then pour into the bottom of the slow cooker.

Add the garlic cloves and banana peppers and their juices.

Remove the roast to a cutting board to cool. Once the beef is cool enough to handle, shred the meat discarding any fat and place back into the slow cooker and toss with the broth.

Serve in sub rolls or eat as is with mashed potatoes or noodles on the side.

This easy Whole30 slow cooker recipe makes cooking beef and broccoli at home so simple. It comes together in the crock pot incredibly fast, and is a great meal prep recipe or weeknight meal because you just dump the ingredients, and come back later to a healthy, Paleo, keto and Whole30 broccoli beef waiting for you in the slow cooker!

Slow Cooker Broccoli Beef: Whole30, Paleo, Keto, GF

white onion, diced in medium pieces

beef broth

coconut aminos

tbsp mined garlic

tsp toasted sesame oil

tsp minced ginger

tsp white wine vinegar

Chinese 5 spice powder

tsp pepper

flour

broccoli florets

Add all ingredients into your slow cooker except for the arrowroot and broccoli

Stir well to combine and cover. Cook on low for 6 hours or on high for 3-4 hours

Once the beef is done, pour in the arrowroot that&#8217;s been dissolved in the water. Stir to combine in with the sauce and then add in the broccoli and stir to combine

Cover with the lid again, turn down to low if it isn&#8217;t on it already, and cook for an additional 10-15 minutes to allow the sauce to thicken and the broccoli to soften. If you want your broccoli softer than fork tender, you may need to leave it in for a few more minutes

Fab recipe and turned out perfectly. Love that it cooked all day while I took down Christmas decor and cleaned!

Sooooooo good! Worked really well for meal prep!

This recipe is delicious! I fed it to my family and they had no idea how healthy it was. Tastes just like the beef and broccoli at a Chinese restaurant. And it comes together so fast in the IP!

I am not a good cook at all and this recipe came out fantastic. My husband couldn't believe I made this. A keeper for us!!

INCREDIBLE.  Couldn't believe the authentic take-out taste without any of the guilt!  It came together so easily.  Currently sharing the recipe with anyone who will listen haha!

I made this tonight for me and my husband and it was so good! I seared the beef first to give it a little extra flavor and then cooked it on low for about 5 hours. I also didn’t have minced ginger, so I subbed in 1 tsp ground ginger instead and it worked out well. I’m not usually a huge beef and broccoli fan, but I will definitely be making this again!

This was so good!  It is totally my new fave recipe.  Added this to the keeper list. Thank you!

Made this tonight...this is hands down the best recipe I have tried so far on my Whole30 journey. I served it with a sweet potato. PERFECTION!

I was SKEPTICAL at first when I saw this. I thought there was no way in heck that it would taste as good as it looks...and I was so happy that I was put in my place. Love at first bite. The ease of this meal is going to save my life in the future. I made it on a whim and couldn't find arrowroot anywhere in store, so I just subbed with a little bit of xantham gum and it was perfection. Thank you so much for this!

This is a family favorite! Very easy and flavorful. I serve over rice or cauli rice for a low carb meal.

I can have my favorite Chinese dish and not walk away feeling guilty! The boyfriend raves as well. I've made this twice and was unable to get 'Chinese 5 Spice' powder the first time. I encourage people to go the mile to purchase it prior. It made a huge difference. Also, I did have to use more arrowroot to thicken both times, regardless of frozen or fresh broccoli. I pair this with cauliflower rice and it was awesome.

Try this family-style Bolognese sauce in your slow cooker – it makes four very generous servings or easily stretches to six when served with lots of spaghetti. It keeps well in the fridge for a couple of days and freezes brilliantly for up to four months.

Easy slow cooker spaghetti Bolognese

500 grams/1lb 2 ounces beef mince

garlic cloves, crushed

200 grams/7 ounces mushrooms, any kind, sliced

tin chopped tomatoes

275 milliliters/9½fl oz hot beef stock, stock

tomato purée

bay leaves,

salt and black pepper

spaghetti, grated cheese and basil, to serve

Slow cooked chuck roast, in tomatoes, with chipotles and tons of spices to give it a big flavor punch. Chipotle Shredded Beef is great in tacos, burritos, on salads and more!

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The most viewed slow cooker beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 18 slow cooker beef recipes from across the web

The most viewed slow cooker beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Balsamic Shredded Beef

Slow-Cooker Beef Tacos

Mozzarella Stuffed Crockpot Meatloa...

Slow Cooker Roast Beef

Slow Cooker Beef With Noodles

Slow Cooker Pepper Steak

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Easy slow cooker spaghetti Bolognes...

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The most viewed slow cooker beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine