Slow Cooker Beef in Tomato Sauce

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## Slow Cooker Beef in Tomato Sauce

This recipe uses gentle, low-heat cooking to break down tough connective tissues in the beef, resulting in a melt-in-your-mouth texture that you simply can’t get from a quick sauté.

  • Prep time: 15 minutes

  • Cook time: 6–8 hours (Low) or 4 hours (High)

  • Servings: 6 people

### Ingredients

  • 2 lbs (900g) Beef chuck roast, cut into 1.5-inch cubes

  • 1 can (28 oz) Crushed tomatoes

  • 2 tbsp Tomato paste

  • 1 large Yellow onion, finely diced

  • 4 cloves Garlic, minced

  • 1 cup Beef broth (low sodium)

  • 2 tsp Dried oregano

  • 1 tsp Dried basil

  • 1/2 tsp Red pepper flakes (optional, for a tiny kick)

  • 2 tbsp Olive oil

  • Salt and black pepper to taste

  • Fresh parsley for garnish

### Instructions

  1. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Pat the beef dry, season with salt and pepper, and brown the cubes on all sides. Don’t skip this—it locks in the flavor.

  2. Sauté Aromatics: Add the onions to the skillet for 3 minutes until softened, then add garlic for 30 seconds.

  3. Combine: Transfer the beef, onions, and garlic into the slow cooker.

  4. The Sauce: Pour in the crushed tomatoes, beef broth, tomato paste, oregano, basil, and red pepper flakes. Stir until well combined.

  5. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours.

  6. Finish: Taste and adjust seasoning. If the sauce is too thin, leave the lid off for the last 30 minutes of cooking. Garnish with parsley before serving.

### Nutritional Info (Per Serving)

  • Calories: 345 kcal

  • Protein: 32g

  • Fat: 18g

  • Carbohydrates: 12g

  • Fiber: 3g

### Benefits & Tips

  • Nutritional Benefit: Beef provides high-quality protein and essential minerals like Iron and Zinc. Tomatoes are packed with Lycopene, an antioxidant that actually becomes more bioavailable when cooked.

  • Pro Tip: For a deeper flavor, add a splash of dry red wine (like Cabernet or Merlot) to the skillet to deglaze the pan after browning the beef, then pour those juices into the slow cooker.

  • Budget Friendly: Because we are slow-cooking, you can buy cheaper, tougher cuts of meat (like stew meat or bottom round) and they will still turn out tender.

### Questions & Answers

Q: Can I use fresh tomatoes instead of canned?

A: You can, but you’ll need to peel and de-seed them first. Canned crushed tomatoes are preferred here because they provide a consistent thickness and acidity that creates a better sauce.

Q: Why is my beef tough?

A: It likely needs more time. In a slow cooker, beef goes from “tough” to “tender” right at the end of the cycle. Give it another 30–60 minutes.

Q: Can I freeze this?

A: Absolutely. This recipe freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

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