This amazingly delicious slow cooker pepper steak and rice is the perfect recipe for a busy stay at home mama like myself!
I always like to plan out my family’s dinner for the week. It makes my days less stressful and it cuts down the trips I have to make to the grocery store. I usually go once a week I wish I could space them out even more but we buy a lot of fresh fruit so I usually need to make another visit to the grocery to get more. Anyways last nights planned dinner was this awesome slow cooker pepper steak and rice! This is one of our favorites.
I know I know we have a lot of favorites but this is seriously soooo good. You really need to try it! It’s impossible not to like it. This recipe makes a lot so I was able to have leftovers the next day which is awesome. I love leftovers!
How to Make Slow Cooker Pepper Steak and Rice
The first thing I do is brown the meat in a cast iron skillet. I do this in batches so I don’t crowd the skillet. Then I transfer to my slow cooker. Then I add the garlic, crushed tomatoes, beef bouillon cube, soy sauce, brown sugar, water and LOTS of cracked black pepper. I set the slow cooker to low for 8 hours. The reason I didn’t add the bell peppers and onion at this moment is because I didn’t want them to become completely mushy. I like to retain some sort of crunch so I add them later.
My favorite part of the meal are the peppers and onion. I’m obsessed with bell peppers they are delicious! When I was at the grocery I happened to notice that the green bell peppers were a lot cheaper than the other bell peppers. I have no idea why. I thought it was strange because to me they are the best tasting bell peppers.
So after four hours of cooking the meat and other ingredients in the slow cooker I add the bell peppers and onion. I don’t stir. I just simply lay them on top and continue cooking.
After 2 hours I added the cornstarch and water to thicken up the liquid then I cooked for an additional hour on high. So it took 7 hours total to cook. The reason I switched it to high during the last hour was because it was getting late and I wanted to take photos of it while it was still daytime. Otherwise I would have left it on low. You could cook it the whole time on high and it would be done faster. It’s totally up to you. While my pepper steak and rice was still cooking I whipped up some white rice real quick.
I hope you enjoyed this post! If you make my slow cooker pepper steak and rice let me know how it turns out I ‘d love to hear!
I’ll be back tomorrow with some delicious Gorditas Veracruzanas with Salsa Verde. You won’t want to miss it!
Slow Cooker Pepper Steak and Rice Recipe
- 2 1/2 to 3 lbs Boneless Chuck Roast cut into small pieces
- 2 tbs olive oil
- 4 bell peppers cut into slices I used 2 green and 2 red
- 1 white onion quartered
- 2 or 3 garlic cloves minced
- 1 28 oz can crushed tomatoes
- 1 beef bouillon cube
- 2 tbs brown sugar
- 1/4 cup water
- lots of cracked black pepper
- 1 1/2 tbs cornstarch
In a skillet over medium heat add the olive oil. When hot add some of the pieces of chuck roast. Season with salt.
Cook until the meat is browned on bottom then flip and brown the other side. Do this is batches so the skillet isn't crowded.
Transfer meat to slow cooker. Add garlic, lots of cracked black pepper, tomatoes, bouillon cube, brown sugar, soy sauce and water.
Set slow cooker for 8 hours on low.
After 4 hours add the sliced bell peppers and quartered onion to the slow cooker.
Cook for an additional 2 hours. Then add the cornstarch to 1/4 cup of cold water and stir.
Add the cornstarch mixture to the slow cooker and stir.
Cook for another 2 hours on low or for 1 hour on high.
The pepper steak and rice is ready when the meat is tender and easily falls apart.