Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned. This locks in flavor and juices.
Transfer the beef roast to the slow cooker. Add sliced onions, minced garlic, red wine vinegar, ground cumin, salt, and black pepper.
Pour beef broth over the roast and vegetables. Cover the slow cooker and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and easily shredded.
About 30 minutes before serving, add the sliced red, green, and yellow bell peppers to the slow cooker. Stir gently and cover, allowing the peppers to soften while retaining their vibrant color.
Once cooked, slice or shred the beef as desired. Serve with the cooked peppers and onions, spooning some of the flavorful sauce over the top.
Serving and Storage:
Serve Slow Cooker Beef and Peppers hot, alongside rice, mashed potatoes, or warm crusty bread for a complete meal.
This dish also pairs beautifully with a simple green salad for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or microwave to retain the tenderness and flavor of the beef.
Tips:
- Sear the beef first to enhance flavor and improve texture.
- Use a mix of colorful bell peppers for a visually appealing dish and balanced flavor.
- Add bell peppers towards the end of cooking to prevent them from becoming mushy.
- Adjust seasonings like cumin, salt, and pepper to taste for a personalized flavor profile.
- Leftover beef and peppers are excellent for sandwiches or wraps.
Conclusion:
Easy Slow Cooker Beef and Peppers is a delicious, fuss-free recipe that delivers tender, juicy beef with sweet and savory peppers and onions.
It’s perfect for weeknight dinners, meal prep, or any time you want a comforting, flavorful meal with minimal effort.
With its simple ingredients, long slow-cooked flavor, and colorful presentation, this dish is sure to become a family favorite.
FAQ:
Can I use a different cut of beef?
Yes, chuck roast or brisket works well because they become tender during slow cooking.
Can I make this on the stovetop instead of a slow cooker?
Yes, simmer on low heat for 2–3 hours until the beef is tender, stirring occasionally and keeping it covered.
Can I freeze leftovers?
Yes, store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I add other vegetables?
Absolutely! Mushrooms, zucchini, or carrots are great additions. Add firmer vegetables at the beginning and softer vegetables later in cooking.
How can I make the sauce thicker?
Remove the lid and simmer for 10–15 minutes on high, or mix 1–2 tablespoons of cornstarch with cold water and stir in to thicken.