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This easy Crockpot Pepper Steak recipe is the perfect dinner for busy weeknights! Tender beef and peppers simmer all day in the crockpot so you have a hearty dinner waiting for you at night. Serve ithis with rice, pasta or with hoagie rolls for easy sandwiches. It’s so simple, filling and always a hit when I make it.
Easy Slow Cooker Pepper Steak Recipe
I would be lost without my crockpot! There have been so many times that it’s saved me at dinner time! When things get busy around here, I know I need to lean on my favorite easy crockpot recipes.
This easy Crock Pot Pepper Steak is perfect with rice or pasta, but for an even easier dinner I just pull out some rolls and everyone makes sandwiches. We love the taste and flavor of this dish – it’s perfectly savory and the sauce is so good.
Ingredients Needed
This recipe only takes about 15 minutes of prep time in the morning. After that, go about your day and dinner is waiting when you get home.
- Steak: For slow cooker beef and peppers the best cut of meat to use is beef chuck roast, which is the same cut you use for pot roast. It’s a tougher cut of meat which means it’s great for slow cooking over several hours. As it cooks, the fat melts down and the meat turns very tender. By the time you’re ready to serve it’s melt-in-your-mouth amazing. You could also use beef stew meat.
- Peppers: For the veggies you’ll need sliced onions and sliced red and green bell peppers. Put them in the slow cooker first. If you don’t like green bell peppers, you can use two red or mix and match red bell pepper, orange and yellow.
- Sauce: The beef and peppers simmer all day in a homemade sauce made with Worcestershire sauce, low-sodium beef stock, minced garlic cloves or a teaspoon garlic powder, dried oregano and salt and black pepper.
How to make Crockpot Pepper Steak
- Add onion and peppers to the bottom of a 4-6 quart slow cooker.
- Place the meat on top the vegetables.
- Stir together the Worcestershire, beef broth, garlic, oregano, salt and pepper. Pour over the meat in the crockpot.
- Cover and cook on low 8 hours. Stir to break up the meat into shreds or bite-size pieces.
Serving Suggestions
This Crockpot Pepper Steak is such an easy dinner – perfect for busy weeknights! You’ll want to add it to your dinner rotation – I think your family will love it as much as mine does.
Once it’s done, remove it to a cutting board to slice/shred and then return it to the juices to keep it warm for serving.
Serve this over rice or with egg noodles or other pasta, as tacos or as the meat for French Dip. This pairs well with vegetables like broccoli or green beans, or even caesar salad.
Expert Tips
- I don’t brown the beef before adding it to the slow cooker. I find it’s just as delicious without this extra step! But if you want brown your meat first you can do that in a large pot on the stove. Once it’s browned, add some beef stock and scrape up all the brown stuff stuck to the bottom of pan. Pour it all into the slow cooker with the rest of the sauce.
- I don’t salt the beef because the Worcestershire sauce has plenty of salt in it and will season the beef as it cooks.
- I recommend using low-sodium beef stock so your beef and peppers isn’t too salty.
- While the beef is cooking don’t open the slow cooker. You don’t need to stir it and taking the lid off means you’ll need to add extra cooking time.
- The chuck roast goes on top of the vegetables. It’s always important to put the vegetables on the bottom of the slow cooker so that the meat has someplace to sit.
- We like the sauce thin without thickening but if you want a thicker sauce, make a cornstarch slurry in a small bowl and add it to the crockpot about 30 minutes before the recipe is done.
- Store the leftovers in the fridge in an airtight container. You can also freeze leftovers – keep in the freezer no more than a month.
Crockpot Beef and Peppers Recipe
Ingredients
- 1 medium onion halved and sliced
- 1 medium red pepper sliced
- 1 medium green pepper sliced
- 1 boneless beef chuck roast pot roast, about 2 1/2 to 3 pounds
- ¼ cup Worcestershire sauce
- ¼ cup beef stock low-sodium preferred
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Add onion and peppers to the bottom of a 4-6 quart slow cooker. Place the meat on top the vegetables. Stir together the Worcestershire, stock, garlic, oregano, salt and pepper. Pour over the meat in the crockpot.
- Cover and cook on low 8 hours. Stir to break up the meat.
- Serve over rice, pasta, or on hoagie rolls as sandwiches.
Recipe Video
Recipe Notes
- I don’t brown the beef before adding it to the slow cooker. I find it’s just as delicious without this extra step! But if you want brown your meat first you can do that in a large pot on the stove. Once it’s browned, add some beef stock and scrape up all the brown stuff stuck to the bottom of pan. Pour it all into the slow cooker with the rest of the sauce.
- I don’t salt the beef because the Worcestershire sauce has plenty of salt in it and will season the beef as it cooks.
- I recommend using low-sodium beef stock so your beef and peppers isn’t too salty.
- While the beef is cooking don’t open the slow cooker. You don’t need to stir it and taking the lid off means you’ll need to add extra cooking time.
- The chuck roast goes on top of the vegetables. It’s always important to put the vegetables on the bottom of the slow cooker so that the meat has someplace to sit.
Recipe Nutrition
Other Crockpot Favorites
Make my Crockpot Pepper Steak Recipe – an easy dinner recipe made in the slow cooker! Serve it with rice or on hoagie rolls for a simple weeknight meal – this is one of the best ever slow cooker beef recipes.
