Description
A tender, slow-cooked beef and pepper dish that requires minimal active time. This hearty meal features chuck roast braised with bell peppers and onions in a savory soy-based sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 to 3 lbs beef chuck roast, trimmed and cut into 1-inch cubes
- 3 medium bell peppers (mix of colors), sliced into strips
- 1 large yellow onion, diced
- 3–4 cloves fresh garlic, minced
- 1 cup low-sodium beef broth
- Soy sauce (or tamari/coconut aminos for gluten-free)
- 1 tsp freshly cracked black pepper
- Cornstarch mixed with 2 tbsp cold water (for slurry)
Instructions
- Trim excess fat from the chuck roast and cut into uniform 1-inch cubes.
- Slice bell peppers and dice the onion. Mince the garlic.
- Place beef cubes, peppers, onions, and garlic into the slow cooker.
- Pour in beef broth and soy sauce. Stir gently to coat the beef.
- Cover and cook on LOW for 6-8 hours until beef is tender.
- About 30 minutes before serving, mix cornstarch and cold water to create a slurry.
- Pour slurry into the slow cooker, stir, and cook on HIGH for 15-20 minutes until sauce thickens.
- Taste and adjust seasoning with additional black pepper or soy sauce if needed.
- Serve hot over steamed rice or noodles.
Notes
For best results, use fresh garlic and cut beef into uniform 1-inch cubes. If using flank steak, reduce cooking time to 4 hours on high. For a gluten-free version, use tamari or coconut aminos. The sauce will thicken further upon standing.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8
- Sodium: 800
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
Keywords: crockpot beef, pepper steak, slow cooker recipes, easy dinner, chuck roast, meal prep, gluten-free option