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Slow Cooker Shredded Beef with Caramelized Onions and Bell Peppers

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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Calories: 503
Ingredients Method Notes

Ingredients
  

  • 3 lb beef chuck roast, cut into 2‑inch cubes
  • 2 large onions, sliced
  • 3 large bell peppers (red, yellow, green), sliced
  • 2 tbsp olive oil
  • 3 clove garlic, minced
  • 1 cup beef broth
  • 0.25 cup Worcestershire sauce
  • 0.25 cup brown sugar
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp balsamic vinegar

Method
 

  1. Season the beef cubes with salt, pepper, smoked paprika, and cumin.
  2. In a skillet over medium‑high heat, add olive oil and sear the beef cubes until browned on all sides, about 3–4 minutes per side.
  3. Transfer the browned beef to the slow cooker.
  4. Add sliced onions, bell peppers, and minced garlic to the slow cooker.
  5. Pour in beef broth, Worcestershire sauce, brown sugar, tomato paste, and balsamic vinegar. Stir gently to combine.
  6. Cook on low for 7 hours, or until the beef is tender and shreds easily.
  7. In the last 30 minutes, add a splash of apple cider vinegar for a touch of tang (optional).
  8. Remove the beef from the slow cooker and shred with two forks; return the shredded meat to the slow cooker and stir to coat.
  9. Serve over rice, pasta, or with crusty bread.
  10. Before serving, verify that the beef is cooked through by checking with a food thermometer.

Notes

I always cut the beef into 2‑inch cubes before placing it in the slow cooker; it makes shredding easier. Also, stirring the onions once during the first two hours helps them caramelize evenly.