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The Ultimate Beef Crockpot Recipe

'Tis the season for breaking out the Crock-Pot Slow Cooker! There's nothing better than the aromas that fill your house as your fork-tender meal is cooking. Today I'd like to share the Ultimate Beef Crockpot Recipe which I created for my family last weekend.

Before I share the Ultimate Beef Crockpot Recipe, allow me to explain how it came about. On October 22, I underwent oral surgery for complete dental restoration. I had been living off nutrition shakes and soup. My dentist told me I would need to stay on a liquid and soft food diet for several weeks while my gums healed.

After a week, I could barely stand the thought of downing one more drink or bowl of soup or plate of mashed potatoes. Then it hit me... Bring out the Crock-Pot!! I had been craving beef, which is odd since I don't eat much red meat. I'm assuming my body needed the protein to help me through the healing process.

I gathered my favorite ingredients and began adding items to the Crock-Pot I inherited from my mom, the Cooking Queen. She cooked up some seriously good food and I was in need of something with substance. I'm certain she would have loved this recipe and it has offically been added to my family's list of all-time favorites. I hope you enjoy it as much as we do!

THE ULTIMATE BEEF CROCKPOT RECIPE

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Serves 6 Cook Time: 4 to 6 hours

INGREDIENTS:

1-1/2 pounds Sirloin Tip Side Steak, cut in strips
1 Tablespoon Olive Oil
1 teaspoon Black Pepper, coarsely ground
1 Onion (yellow or white), sliced into rings
2 medium Carrots, sliced diagonally
4 medium Potatoes
1 green Bell Pepper
4 cloves Garlic, chopped
2 Jalapeno Peppers, minced
2 Tablespoons Dale's Seasoning (or Worcestershire Sauce)
1 Tablespoon Stubb's Moppin' Sauce (or BBQ Sauce)
1 14.5-ounce can Diced Tomatoes
1 10-1/2-ounce can Campbell's French Onion Soup, plus 2 soup cans Water

DIRECTIONS:

  1. Slice sirloin tip side steak into 2-inch strips
  2. Add olive oil to 10-inch skillet and heat to medium.
  3. Sprinkle both sides of meat with coarsely ground black pepper and press pepper into meat with the palm of your hand.
  4. Carefully add meat to skillet and lightly brown on both sides. Remove from skillet and place on plate lined with paper towel to absorb excess oil.
  5. Slice onion into 1-inch thick rings. Separate rings and place on bottom of Crock-Pot.
  6. Slice carrots diagonally into 1-inch chunks and add to Crock-Pot.
  7. Cut potatoes into large chunks. I prefer to leave the skin on, but you can remove it if desired.
  8. Cut green bell peppers into rings or large chunks.
  9. Chop garlic and toss in with the rest of the veggies.
  10. Slice jalapeno peppers in half and remove seeds. Mince and add to the Crockpot.
  11. Mix the Dale's Seasoning (or Worcestershire Sauce) and Stubb's Moppin' Sauce (or BBQ) together in a small bowl. Using a pastry brush, brush the sirloin steak with the sauce.
  12. Place seasoned meat on top of veggies.
  13. Drain diced tomatoes and place on top of the meat.
  14. Pour French Onion Soup and 2 soup cans of water over the meat and vegetables.
  15. Turn the Crock-Pot on high for 30 minutes, then lower setting to medium or medium-low.
  16. Cook for 4 to 6 hours.
  17. Ladle into soup bowls and serve with a French Baguette or warm bread with butter or dipping oil.

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MORE CROCKPOT RECIPES FROM THE CHEAP GOURMET:

Sweet and Sassy Crockpot Chicken

Crockpot Caramel Apples

Crockpot Beef Roast with Burgundy Wine Gravy

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