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A close-up shot of a savory beef and broccoli stir fry with vegetables served over a bed of white rice in a bowl.

Healthy Slow Cooker Beef on Rice

This wholesome slow cooker recipe features tender, lean beef simmered with hearty vegetables in a rich, savory sauce, perfect for a comforting and nutritious meal served over brown rice.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the Beef and Vegetables
  • 2 lbs lean beef chuck roast cut into 1.5-inch cubes, trimmed of excess fat
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 carrots peeled and sliced into 1/2-inch rounds
  • 2 celery stalks sliced into 1/2-inch pieces
  • 4 cloves garlic minced
  • 1 red bell pepper cored and chopped (optional)
For the Sauce
  • 3 cups low-sodium beef broth
  • 1 6 oz can tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1 tsp salt or to taste
For Thickening and Serving
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 2 cups uncooked brown rice yields about 6 cups cooked
  • Fresh parsley chopped, for garnish

Equipment

  • 6-quart Slow Cooker
  • Large Skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk

Method
 

Prepare the Beef
  1. Pat the beef cubes dry with paper towels and season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for 2-3 minutes per side until nicely seared. Do not overcrowd the pan. Transfer the browned beef to your 6-quart slow cooker.
Sauté Vegetables
  1. In the same skillet (add a touch more oil if needed), add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  2. If using, add the chopped red bell pepper to the skillet and cook for 2-3 minutes.
  3. Transfer the sautéed vegetables to the slow cooker with the beef.
Combine and Cook
  1. In the slow cooker, add the beef broth, tomato paste, Worcestershire sauce, apple cider vinegar, dried thyme, bay leaf, remaining salt, and pepper. Stir gently to combine everything.
  2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the beef is fork-tender.
Thicken the Sauce and Serve
  1. Once the beef is cooked, carefully remove and discard the bay leaf.
  2. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Stir the slurry into the slow cooker.
  3. Increase the slow cooker setting to HIGH (if not already there) and cook for another 15-30 minutes, or until the sauce has thickened to your desired consistency.
  4. While the sauce thickens, cook the brown rice according to package directions.
  5. Serve the healthy slow cooker beef and vegetable mixture generously over a bed of cooked brown rice. Garnish with fresh chopped parsley before serving.

Notes

For an even deeper flavor, deglaze the skillet with a splash of beef broth after sautéing the vegetables, scraping up any browned bits from the bottom, before adding to the slow cooker. You can also add other vegetables like mushrooms or chopped potatoes during the last hour of cooking if desired. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.