Steak Recipes for Slow Cooking
Recipes provided by Beef Loving Texans® Texas Beef Council
Slow-Cooked Whiskey-Molasses Shredded Beef
11 ingredients, makes 8 servings, High 6½ hours or Low 10½ hours
Ingredients
- 1 beef Bottom Round Roast (2 1/2 to 3 pounds), cut into 1-inch pieces
- 1/2 cup whiskey
- 1/4 cup plus 2 tablespoons apple cider vinegar, divided
- 1 can (6 ounces) tomato paste
- 4 tablespoons packed brown sugar, divided
- 1/4 cup molasses
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground red pepper
- 1 tablespoon Dijon-style mustard
- 2 cups shredded carrots
- 2 cups diced granny smith apple
Directions
- Place beef Bottom Round Roast in 4-1/2 to 5-1/2 quart slow cooker. Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
- Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed. Return beef to slow cooker.
- To make the slaw: Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons brown sugar and mustard in large bowl. Add carrots and apples; mix well. Season with salt and black pepper, as desired. Refrigerate until ready to serve. Serve beef with slaw.
- This recipe can be made in a 6-quart electric pressure cooker. Place beef Bottom Round Roast in pressure cooker; add 1/2 cup beef broth. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Shred beef; return to pressure cooker. Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan. Simmer 20 to 25 minutes until desired consistency is reached. Combine sauce and shredded beef. Continue as directed in Step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Suggestions
Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers, or a pre-packaged slaw mix can be used in place of the carrots or apples.
Nutrition Information
Nutrition information per serving: 350 Calories; 81.9 kcal Calories from fat; 9.1 g Total Fat; 3.2 g Saturated Fat; 0.1 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat; 92 mg Cholesterol; 607 mg Sodium; 25 g Total Carbohydrate; 2.4 g Dietary Fiber; 20.2 g Total Sugars; 33 g Protein; 14.2 g Added Sugars; 40.1 mg Calcium; 4.1 mg Iron; 662 mg Potassium; 0 IU Vitamin D; 0.3 mg Riboflavin; 5.8 mg Niacin; 0.5 mg Vitamin B6; 1.8 mcg Vitamin B12; 207 mg Phosphorus; 5.4 mg Zinc; 36.6 mcg Selenium; 124 mg Choline
Italian Beef and Bean Stew
5 ingredients, makes 6 servings, High 6½ hours or Low 7½ hours
Ingredients
- 2 pounds beef Stew Meat, cut into 1-inch pieces
- 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet
- 1 can (14-1/2 ounces) beef broth
- 1 cup water
- 1/2 cup sun-dried tomato pesto sauce or spread
Directions
- Cover beans with water in large bowl. Cover and soak overnight in refrigerator. Reserve seasoning packet.
- Drain beans; rinse and pick over to remove any grit or shriveled and broken beans. Place beans, beef, broth, water and contents of seasoning packet in 4-1/2 to 5-1/2-quart slow cooker. Cover and cook on HIGH 5 to 6 hours or on LOW 6 to 7 hours or until beans are tender and beef is fork-tender. (No stirring is necessary during cooking.)
- Stir in pesto; mix well. Season with salt and pepper, as desired. Serve topped with additional pesto, if desired.
- This recipe can be made in a 6-quart electric pressure cooker. Place beans and water in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 10 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add beef, seasoning, and broth. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Release pressure and carefully remove lid. Continue as directed in step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition Information
Nutrition information per serving: 427 Calories; 99 kcal Calories from fat; 11 g Total Fat; 4 g Saturated Fat; 4 g Monounsaturated Fat; 112 mg Cholesterol; 568 mg Sodium; 33 g Total Carbohydrate; 3.6 g Dietary Fiber; 50 g Protein; 7.1 mg Iron; 5.2 mg Niacin; 0.6 mg Vitamin B6; 3.2 mcg Vitamin B12; 9.4 mg Zinc; 39.7 mcg Selenium; 118.5 mg Choline
Slow Cooker Beef Meatloaf & Vegetables
14 ingredients, makes 8 servings
Ingredients
- 1-1/2 pounds Ground Beef (93% lean or leaner)
- 3/4 cup Panko bread crumbs
- 3/4 cup ketchup, divided
- 1/2 cup minced onion
- 1 egg
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon pepper, divided
- 12 ounces baby red potatoes, cut in half
- 12 ounces baby carrots
- 2 tablespoons unsalted beef broth
- 2 tablespoons packed light brown sugar
Directions
- Combine ground beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire sauce, garlic, 1/2 teaspoon salt, thyme, 3/4 teaspoon pepper, mixing lightly but thoroughly. Form 8 x 4 x 2-inch loaf. Place loaf into 3-1/2 to 5-1/2-quart slow cooker.
- Toss potatoes and carrots with salt and remaining 1/4 teaspoon pepper. Arrange potatoes and carrots around meatloaf in slow cooker. Add broth; cover and cook on HIGH 4 hours or LOW 8 hours until instant-read thermometer inserted into center registers 160°F.
- Skim 2 tablespoons of liquid from bottom of slow cooker, if available. Combine remaining 1/4 cup of ketchup, brown sugar and liquid from bottom of meatloaf in small bowl. Spread onto meatloaf. Cover and cook 15 minutes. Remove meatloaf from slow cooker. Cut into slices. Season with salt and pepper as desired. Serve meatloaf with potatoes and carrots.
Alternate Cooking Method: Pressure Cooker
- This recipe can be made in a 6-quart electric pressure cooker. Prepare meatloaf as directed above. To make a foil sling, cut a 28-inch piece of heavy-duty aluminum foil (or layer two pieces of regular foil) and punch 6 to 8 holes in it using a kitchen fork or small knife.
- Form beef mixture into an 8 x 4-inch loaf on the foil sling over the holes. Toss potatoes and carrots with salt and remaining 1/4 teaspoon pepper. Add vegetables to pressure cooker, pour broth over vegetables, add meatloaf sling on pressure cooker rack on vegetables. Close and lock pressure cooker lid.
- Use beef, stew or high pressure setting on pressure cooker; program 25 minutes on pressure cooker time. Once complete, use quick-release feature to release pressure; carefully remove lid. Remove sling from pressure cooker and remove meatloaf to foil-lined broiler rack. Make sauce as directed in step 3; spread on meatloaf. Broil on high in oven for 2 to 3 minutes, 4 inches from heat source. Rest before slicing. Serve with potatoes and carrots. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition Information
Nutrition information per serving: 366 Calories; 81 kcal Calories from fat; 9 g Total Fat; 3.6 g Saturated Fat; 0.1 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat; 115 mg Cholesterol; 883 mg Sodium; 38 g Total Carbohydrate; 3.1 g Dietary Fiber; 16.3 g Total Sugars; 30 g Protein; 10.5 g Added Sugars; 61.3 mg Calcium; 4.5 mg Iron; 929 mg Potassium; 8.8 IU Vitamin D; 0.3 mg Riboflavin; 7.7 mg Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 304 mg Phosphorus; 6.9 mg Zinc; 24.8 mcg Selenium; 137.6 mg Choline