Welcome to Washington State Beef Commission

Slow Cooker Beef Meals

After-work and after-school dinners... ready and waiting. Fast paced lifestyles call for slow-cooking meals - meals that cook while the cook is away. And slow cooking is a healthy, low fat cooking method because all of the fat cooks away from the beef, leaving savory protein that your family can really enjoy! For best results from your slow cooker, follow these tips and check out these savory but simple recipes.

Helpful Hints

Follow recipe directions.
Make sure the ingredients fill the slow cooker at least half full so the foods cook properly and the liquid does not cook away.
Check to see that the slow cooker lid fits completely without tilting or being askew.
Do not remove the slow cooker lid during cooking unless the recipe directs you to add ingredients or stir. The heat loss caused by removing the lid unnecessarily can result in extra cooking time.
Slow cooking may take longer at high altitudes.

The Beef Basics

Choose the economical, less tender beef cuts for slow cooking. These include cuts from the chuck and round such as pot roasts and pieces of beef for stews and soups. The long, slow cooking process ensures fork-tender, moist and flavorful beef.
Save quick cooking ground beef and tender roasts for other meals and cooking methods.
Use beef straight from the refrigerator. Do not use frozen beef for slow cooker recipes. Defrost beef in the refrigerator, not at room temperature, and then place in slow cooker.
Trim visible fat from beef before placing in the slow cooker to quickly help reduce fat in the finished dish.
Place vegetables on the bottom and around the sides of the slow cooker; place the beef atop the vegetables. (Meat tends to cook faster than vegetables in the slow cooker).

After-Work Beef Pot Roast

Makes 6 to 8 servings

1 boneless beef chuck shoulder pot roast

or bottom round rump roast (3-3 1/2 lbs)

1 envelope (0.7 oz.) Italian dressing mix

2 large onions, each cut into eight wedges

2 cloves garlic, peeled

2 red bell peppers, cut into 1 1/2-in. pieces

1/2 cup ready-to-serve beef broth

2 zucchini, cut into 1/4-in. thick slices

2 1/2 tablespoons cornstarch dissolved in

       2 tablespoons water

Salt and pepper

1. Press dressing mix evenly onto all surfaces of beef pot roast. Place onion and garlic in 4 1/2 to 5 1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or on LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.

2. Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly, cook and stir 1 minute or until thickened.

3. Carve pot roast into slices; season with salt and pepper. Serve with vegetables and gravy.

Wild Mushroom Beef Stew

Makes 6 servings

2 pounds beef for stew, in 1-in.

       pieces

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme, crushed

3/4 cup ready-to-serve beef broth

1/4 cup tomato paste

1/4 cup dry red wine

2 cloves garlic, minced

1 pound baby red-skinned potatoes,

        cut into quarters

8 oz. assorted mushrooms (such as

        shiitake, cremini, oyster or

        button), cut into quarters

1 cup baby carrots

Fresh parsley (optional)

1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4 1/2 to 5 1/2-quart slow cooker. Sprinkle with flour mixture; toss to coat.

2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.

3. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.