Slow Cooker Beef Recipes

These slow cooker beef recipes are easily prepared the night before and stored in the refrigerator (with the meat separated from the veggies and other ingredients to prevent cross-contamination). In the morning put the ingredients into the slow cooker, and turn on at the recommended temperature for the required time. When done, turn to the warm setting, then when everyone is ready, serve and enjoy.

Are you in need of a slow cooker to cook these recipes to perfection? Click the following link to find some recommended Slow Cookers that will suit your needs.

Slow Cooker Beef Barbacoa

Slow Cooker Beef Recipes - Slow Cooker Beef Barbacoa

Slow Cooker Barbacoa Beef… chipotle peppers in adobo, beef stock, beer, tomato paste, brown sugar, garlic, cilantro, & Mexican spices. Smoky with a little spice and fall-apart tender!

Ingredients (Serves 8 – 10)

  • 3-pound boneless beef roast (rump, top or bottom round)
  • 2 tablespoons olive oil
  • 2 teaspoons smoked salt (or regular salt)
  • 1 teaspoon pepper
  • 6 large cloves of garlic, minced
  • ½ cup cilantro finely chopped
  • 2 tablespoons cider vinegar
  • 11/2 tablespoons Cumin
  • 5 Chipotle Peppers in Adobo Sauce (chopped finely)
  • 2 tablespoons Adobo Sauce
  • 3 ounces tomato paste
  • 1 tablespoon brown sugar
  • 10 ounces beef stock
  • 8 ounces beer


  1. Trim and discard the excess fat from the meat. This will ensure that you’re not left with oily, greasy cooking liquid.
  2. Coat the roast with olive oil, then salt and pepper the entire roast.
  3. Mix all the other ingredients together, except the beer and the beef stock, and make a paste. Smear the paste all over the roast and set it in a slow cooker turned on low.
  4. Gently pour the beer and beef stock into the slow cooker without rinsing the paste off the roast. Close the lid and let the roast cook for 7-8 hours.
  5. When the meat is tender and pulls apart easily, remove it from the crockpot, place it on a cutting board and pull the roast with two forks.
  6. Skim any fat off the cooking liquid. Place the pulled meat in a serving dish and ladle the desired amount of sauce over it. All the flavors of the sauce will be absorbed by the meat. Serve warm with your favorite toppings on corn or flour tortillas, corn tostadas, corn taco shells or by itself with some rice and beans.

Click this link to get your copy of the #1 Best Selling Crockpot Girls Cookbook.

Slow Cooker Meat Loaf

Slow Cooker Beef Recipes - Slow Cooker Meat Loaf

Just a simple crockpot meatloaf that turns out wonderful every time. Enjoy!

Ingredients (Serves 8)

  • 2 pounds ground meat (beef or turkey)
  • 2 beaten eggs
  • 3/4 cup milk
  • 3 slices wholegrain bread, blended into soft breadcrumbs
  • 1/2 cup chopped onion
  • 1/4 cup green pepper
  • 1/4 cup celery (optional)
  • 1/2 cup ketchup and 1/2 cup ketchup (added two separate times)
  • 2 tsp salt
  • 1/2 tsp pepper


  1. Combine meat, eggs, milk, ketchup, vegetables, salt/pepper and breadcrumbs
  2. Place in crock pot and cover with remaining 1/2 cup ketchup
  3. Cook on low 8 hours.

Click this link to get your copy of the #1 Best Selling Crockpot Girls Cookbook.

Crockpot Cuban Ropa Vieja (Shredded Beef)

Slow Cooker Beef Recipes - Crockpot Cuban Ropa Vieja (Shredded Beef)

Ropa vieja is Spanish for “old clothes”. The name for this dish comes from the shredded beef, which looks like old, tattered clothing. This dish is traditionally braised for hours on the stovetop until the meat is tender enough to shred. That makes it the kind of dish that needs a bit of planning. This slow cooker version captures all the deliciousness of the traditional Cuban dish, and makes it weeknight friendly! You need about 10-15 minutes to prep the slow cooker, and then you just set it and go about your day. You can even do all this prep the night before and just pop the ingredients into the fridge (meat separated from the others to prevent cross-contamination). In the morning, preheat the crockpot, follow preparation steps 3 and 4, turn it on, and you’re done! Come home to a fully cooked roast that’s ready for shredding and serving in 15 minutes or less.

Ingredients (Serves 6 – 8)

  • 2 1/2 – 3 lb roast, preferably a chuck roast, rump roast, flank steak or skirt
  • steak
  • Goya Adobo seasoning
  • 1 tablespoon olive oil
  • cloves of garlic, chopped
  • 1 onion, peeled and chopped into large chunks
  • 1 pepper, deseeded and chopped into large chunks
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 cube chicken bouillon, cut in half
  • 1/2 cup of dry red wine (Bordeaux, Merlot, Cabernet)
  • 1 1/4 teaspoon dried oregano
  • 1 packet Sazon seasoning
  • 1-8 ounce can tomato sauce
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons pimento-stuffed olives
  • salt and pepper


  1. Season the roast with a liberal sprinkle of Adobo seasoning and a 1/4 teaspoon of oregano. Heat up a pan on medium-high heat and drizzle in the olive oil. Sear the roast on both sides for 2-3 minutes, until you have some crusty brown deliciousness. Take the roast out of the pan and set it aside.
  2. Chop the onions, peppers, and garlic and toss them into the slow cooker’s ceramic insert. Measure out the wine (1/2 cup). Pour tomato sauce into the wine. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of cumin, 1 teaspoon of oregano, half of the chicken bouillon cube & the Sazon packet into the wine/tomato sauce mixture. Stir it together.
  3. Lay the roast on top of the chopped veggies in the crockpot. Toss in the bay leaves and olives and pour in the wine/tomato sauce mixture. Cook the roast on low for 8 hours or high for 4. When the roast is done, pull it out of the sauce and shred with 2 forks. Meanwhile, it’s time to finish the sauce. Remove the bay leaves. Using an emersion blender or regular blender, blend up the sauce until it’s mostly smooth. Check for seasoning. If it needs a bit more salt, add in the other half of the chicken bouillon cube or a pinch of salt and stir. Toss the shredded beef back into the blended sauce.
  4. Finally, toss in the chopped cilantro and stir to combine. Set the slow cooker to warm to keep this piping hot until you’re ready to serve.

Click this link to get your copy of the #1 Best Selling Crockpot Girls Cookbook.

Hearty Chili With Beans

Slow Cooker Beef Recipes - Hearty Chili With Beans

This recipe, which I found on the internet quite is a hit with my family, my in-laws, and my guests. Try doubling the recipe, cook the ground beef, and throw everything into your slow cooker on low for 4-5 hours. Then serve at your next football game tailgate party.

Ingredients (Serves 5)

  • 1 pound ground beef
  • 15 ounce can diced tomatoes (liquid included)
  • 8 oz. can tomato sauce
  • 15 ounce can red kidney beans (liquid drained)
  • 15 ounce can pinto beans (liquid drained)
  • 1/2 medium white onion, diced
  • 4 oz. can green chiles, diced (with liquid)
  • 2 tablespoons chopped celery
  • 2 tablespoons chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup water


  1. Brown the ground beef over medium heat, breaking into small pieces as it cooks.
  2. Add salt and pepper to taste while cooking.
  3. Remove the cooked meat from the heat, drain to remove grease (you can rinse well under hot water to remove the grease).
  4. Transfer beef to a slow cooker, and add the remaining ingredients.
  5. Cook on low for 4-5 hours.

Click this link to get your copy of the #1 Best Selling Crockpot Girls Cookbook.

BBQ Beef Brisket

Slow Cooker Beef Recipes - BBQ Beef Brisket

You have to make this ASAP. If you’ve ever felt intimidated by a large piece of brisket, now is your chance to conquer it. This brisket recipe is foolproof and simply delicious!

Ingredients (6-8 Servings)

  • 1 brisket, 5 lbs., first cut
  • Salt and pepper
  • 2 tbs. oil for searing
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp cayenne pepper (use 1/2 tsp for more heat)
  • 1/2 tsp cumin
  • 1 1/2 cups smokey barbecue sauce
  • 1/3 cup brown sugar
  • 1/2 tbsp cornstarch


  1. Trim any large, thick pieces of fat from the brisket (don’t remove all of the fat because it keeps the meat moist during cooking and adds flavor)
  2. Sprinkle brisket with salt and pepper.
  3. Mix the onion powder, garlic powder, smoked paprika, cumin, and cayenne pepper together in a small bowl.
  4. Dry rub both sides of the brisket with the seasoning mixture.
  5. Heat oil in a pan over medium-high heat and sear the meat on both sides.
  6. Remove from the heat and set aside.
  7. Stir together the honey barbecue sauce and brown sugar.
  8. Pour half of the sauce into the bottom of your slow cooker.
  9. Place the brisket, fatty side up, into the slow cooker.
  10. Cover the top o the brisket with the remaining sauce.
  11. Cover the slow cooker and set heat to low for 9 hours, or until fork tender.
  12. When the brisket is cooked, remove it carefully from the slow cooker and place it on a cutting board.

Click this link to get your copy of the #1 Best Selling Crockpot Girls Cookbook.

Best Slow Cooker Beef Stroganoff

Slow Cooker Beef Recipes - Best Slow Cooker Beef Stroganoff

Beef stroganoff is a classic Russian dish that became popular in the United States in the 1950s.  While the traditional recipe is served with crispy potato strips, you can now find stroganoff alongside rice and egg noodles.  This slow cooker version allows you to enjoy this retro meal without much effort on your part – just prepare the noodles 10 minutes before dinner.

Ingredients (Serves 6)

  • 1 pound beef, any cut such as flank steak, sirloin, round steak
  • 1/2 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 pint mushrooms, sliced
  • 2 stalks celery, chopped
  • 1 can cream of mushroom soup
  • 1 tablespoon soy sauce
  • 2 tablespoons sherry or marsala wine
  • 1 tablespoon Italian seasoning (a blend of basil, thyme, 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 1/3 cup sour cream
  • 4 cups cooked whole wheat egg noodles


  1. Place onion, garlic, celery, and mushrooms in the bottom of the slow cooker pot.
  2. Slice the beef into thick strips.
  3. Mix cream of mushroom soup with wine, soy sauce, Italian seasoning, salt, pepper, and bay leaf.
  4. Pour over the beef and vegetables. Stir to combine all ingredients.
  5. Set the slow cooker on low and cook for about 6 hours. The beef should be easily pierced with a fork (it will even fall apart, it will be so tender).
  6. Stir in the sour cream. Let the mixture cool for at least 10 minutes to thicken.
  7. Serve over egg noodles.

Click this link to get your copy of the #1 Best Selling Crockpot Girls Cookbook.

Visit Foodista for more great slow cooker recipes.

Did you like these recipes? Would like to share your own favorite? Please feel free to leave it in the comments section below.

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