Crock-Pot Pepper Steak

Made this up today and it turned out so good! Keeping it basic has really been paying off for our taste buds and health.

2lb chuck roast
1 large onion, cut up (more or less to your liking)
3 bell peppers, cut up (I like to use red, yellow, and orange for fun)
1 can diced tomatoes
1 tsp beef base (I use Tone’s or Better Than Bouillon)
1/4 cup of water (trust me, any more is too much)
2 tbsp Starch (corn or, I use, arrowroot)
Worcestershire Sauce
Garlic Powder
Salt
Pepper
Marjoram
Thyme

Cut the meat up into 1/2 inch strips, or any way you prefer to eat it.
Salt, pepper, and dust with garlic powder each piece.
Over a medium-high heat, in oil, brown and place into the crock.
Add tomatoes, onion, and peppers.
Add Marjoram and Thyme.
Blend Worcestershire sauce, water, and starch then mix in with the meat and veggies.

Cover and cook on low for 6-8 hours or double-time it with high for 3-4 hours.

This is great over mashed potatoes, those big dumpling noodles, or rice.

NOTES:

When I make mashed potatoes I use heavy whipping cream and skip the butter. So rich but so good. I’ll warm it with some chopped garlic as the potatoes are finishing cooking. Yummm.

You can use bouillon cubes, but I find that I can control the salt content more easily with the base. With a cube you’re locked into that amount. With the base, the flavor is richer and you can use less than they recommend. 1 tsp to 1 cup water, but I find I can use half that and have the same flavor. Also, if you like a more delicate flavor, split the amount you use with chicken base.

Tweak at will, add or change ingredients to suit your taste. I saw a recipe that used soy sauce not Worcestershire. I found this really great Worcestershire sauce at Zu Olive, it’s got a bit of kick to it without being too spicy that I love to incorporate into meaty dishes.

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