Description
Master slow cooking beef with expert tips! Learn the best cuts, cooking techniques, and common mistakes to avoid for perfect tenderness.
Ingredients
Scale
For Slow Cooked Beef (Basic Recipe):
- 2–3 lbs beef chuck roast (or brisket, short ribs)
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- ½ cup red wine (optional, for richness)
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp paprika
- 2 bay leaves
- 2 large carrots, chopped
- 2 potatoes, cubed (optional)
Instructions
Step 1: Prep the Beef
- Pat the beef dry with a paper towel to help it sear better.
- Season with salt, pepper, and paprika for enhanced flavor.
Step 2: Sear for Extra Flavor (Optional but Recommended)
- Heat olive oil in a skillet over medium-high heat.
- Sear the beef on all sides until browned (about 2-3 minutes per side).
- Transfer the beef to the slow cooker.
Step 3: Add Aromatics and Liquid
- In the same skillet, sauté onions and garlic until fragrant.
- Deglaze with red wine (if using), then pour everything into the slow cooker.
- Add beef broth, Worcestershire sauce, bay leaves, and Italian seasoning.
Step 4: Slow Cook the Beef
- Low setting: 8-10 hours (best for tough cuts).
- High setting: 4-6 hours (works for smaller cuts).
Step 5: Add Vegetables (If Using)
- In the last 2 hours, add carrots and potatoes to avoid overcooking them.
Step 6: Shred or Slice and Serve
- Remove beef, let it rest for 10 minutes, then shred or slice.
- Strain and thicken the sauce if desired.
- Serve with mashed potatoes, rice, or crusty bread.
Notes
- Use the right cut – Chuck roast, brisket, or short ribs work best.
- Sear before slow cooking for better flavor.
- Don’t overfill the slow cooker – Leave some space for even cooking.
- Avoid lifting the lid too often – It slows cooking time.
- Thicken sauces with cornstarch if too watery.
- Use fresh herbs at the end for the best flavor.
- Prep Time: 15minutes
- Cook Time: 6-10 hours (depending on cut and setting)