Slow Cooker Beef and Peppers

A slow cooker vessel with shredded beef and peppers.

Slow Cooker Beef and Peppers

Slow Cooker Beef and Peppers is an easy dump and go recipe for a delicious dinner with tender beef and peppers. A great recipe to serve over rice or noodles.

Course Main Course

Cuisine American

Keyword crockpot beef and peppers, slow cooker beef, slow cooker beef and peppers

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 556kcal

Author Eileen Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
Slow Cooker
Measuring Spoons and Cups
meat claw

Ingredients

1 Tablespoon olive oil
1 large onion peeled and sliced thin
1 (4) pound beef roast
3 cloves garlic peeled and minced
4 Tablespoon red wine vinegar
2 teaspoons ground cumin
½ teaspoon kosher salt
½ teaspoon black pepper
1 cup beef broth
1 large red bell pepper seeded and sliced ¼-inch thick
1 large green bell pepper seeded and sliced ¼-inch thick
1 large yellow bell pepper seeded and sliced ¼-inch thick

Instructions

Pour olive oil into the bottom of the slow cooker vessel. Over the oil, place the sliced onion in an even layer.
Generously season the beef roast on all sides with garlic, cumin, salt, and black pepper. Place it into the slow cooker.
Pour red wine vinegar and beef broth into the slow cooker.
Cover and cook on low for 6 ½ to 7 hours or high for 2½ to 3½ hours until the roast is just about fork-tender.
Continue to cook the beef and add the bell peppers over the beef roast and season the bell peppers with salt and black pepper, continue cooking for another ½ hour to an hour, until the bell peppers are to the desired tenderness and the beef will be fork tender.
When the beef is finished cooking, use two forks or meat claws to pull and shred the beef.
Serve with the peppers over rice or mashed potatoes. You can also serve the beef for tacos, nachos, sandwiches, or use in enchiladas

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note for serving: The beef and peppers can be served as beef for tacos, nachos, sandwiches, and enchiladas.

Storage - Store leftover crockpot beef and peppers in an airtight container in the refrigerator for up to 5 days.

Freezing - Freeze leftovers in a freezer-safe bag for up to 3 months.

Make ahead - You can make this dish the night before and refrigerate it overnight in the crock. Then just add it to the slow cooker the next morning.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon.

Nutrition