Slow-Cooked Beef & Bell Peppers

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Slow-Cooked Beef & Bell Peppers

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Course: Main Course
Cuisine: American
Keyword: Slow-Cooked Beef & Bell Peppers
Prep Time: 15 minutes
Cook Time: 6 hours
Servings: 6


  • 3 pound beef roast
  • 2 medium bell pepper, red
  • 1/2 medium onion
  • 1 cup chicken broth, low-sodium
  • 1 clove garlic
  • 2 teaspoon salt
  • 1 teaspoon black pepper, ground
  • 1 teaspoon hot sauce
  • 1 cup brown rice, raw
  • 1/2 cup water
  • 1/8 cup cornstarch

Serve With

  • 2 cup pineapple


  • Thinly slice beef and place into slow cooker.
  • Cut bell peppers and onion into large pieces and place on top of beef.
  • Pour in broth. Add minced garlic, 1 tsp salt, pepper, and hot sauce (if desired). Stir well to combine. Cook on low for 4-6 hours, or until beef is no longer pink.
  • About half an hour before beef is done, cook rice according to package.
  • When beef is fully cooked, mix 1/2 cup water, corn starch, and remaining tsp of salt in a small saucepan; whisk well to remove lumps. Add 1 cup of liquid from the beef and continue whisking. Bring to a boil over medium heat. Allow to thicken, stirring continuously to prevent sticking or scorching.
  • Add thickened sauce back to beef and stir to combine.
  • Serve over rice with pineapple on the side.
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