Easy Slowcooker Braised Beef
This has been my favorite go-to recipe for over fifteen years. It's always easy and always good. You can use a crockpot or a pressure cooker. Also, there is a freeze-ahead option for your most busy times.
Easy, preservative-free, versatile, and so delicious. You absolutely cannot go wrong with my braised beef!
I’ve made this almost weekly for the past fifteen years. It makes wonderful leftovers and I even have a “freeze ahead” option. See the recipe below for instructions.
Easy Slowcooker/Pressure Cooker Braised Beef
This has been my favorite go-to recipe for over fifteen years. It's always easy and always good. You can use a crockpot or a pressure cooker. Also, there is a freeze-ahead option for your most busy times.
Equipment
- crockpot or pressure cooker
- gallon sized freezer bag for the freeze-ahead option
Ingredients
- 1/4 cup olive oil
- 1 chuck roast you can also use top round or top bottom roast. If you do, increase the cooking time to 10 hours crockpot or 1 hour 15 minutes pressure cooker.
- 28 ounces can of crushed tomatoes
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 1/2 tsp ground ginger
- 1 tbsp salt
- 1 tsp black pepper
- 1/4 cup balsamic vinegar
Instructions
- In a small bowl, combine the garlic powder, onion powder, chili powder, ground ginger, salt and black pepper. If you are very busy and you decide to make this recipe one of your regulars, you can make this spice mix ahead of time and store it in small baggies.
- Pour the olive oil in the bottom of your crockpot or pressure cooker. Place the roast in the crockpot or pressure cooker, and cover with the crushed tomatoes. Add the balsamic vinegar and the spice mix.
- Freeze Ahead Option: If you want to assemble this whole recipe in advance, just put all the ingredients into a gallon size ziploc bag. Freeze it for up to 3 months. Then just defrost and cook in crockpot or pressure cooker.
- Cooking times: Crockpot 7-8 hours on low. Pressure cooking 50 minutes on meat setting. For best results, slice or shred the meat and submerge it in the sauce for 30 minutes to an hour. Serve with couscous, polenta, rice, mashed potatoes or even just with a big piece of buttered French or sourdough bread. I've been making this recipe for over fifteen years and I'm still finding creative ways to serve it.
Video
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