Name: Slow Cooker Pepper Steak
Prep time: 25 min
Cook time: 420 min
Yield: 6
Ingredients: 2 1/2 lb beef chuck roast; 3 medium bell pepper; 1 large onion; 4 cloves garlic; 1 1/2 cups low-sodium beef broth; 1/3 cup low-sodium soy sauce; 2 tbsp Worcestershire sauce; 2 tbsp tomato paste; 1 tbsp brown sugar; 2 tbsp cornstarch; 3 tbsp cold water; 1 tbsp vegetable oil; 2 tsp black pepper; 1 tsp kosher salt; 1 tsp paprika

Slow-Cooker Pepper Steak for Busy Nights

Browned chuck and a savory-sweet, umami sauce simmer low and slow into fork-tender pepper steak that practically cooks itself.

This is the kind of dinner that rescues a chaotic weeknight: 25 minutes of active work—trimming, slicing, and a quick sear—then set it and forget it for seven hours. Browning the beef first is worth the extra step: those browned edges add roastiness that the slow cooker can’t conjure on its own. By the time the timer dings, the beef is meltingly tender and the kitchen smells like comfort in a bowl.

The sauce is built from familiar pantry players—beef broth, soy and Worcestershire for savory depth, a spoonful of tomato paste and brown sugar for balance, and a hit of paprika for warmth—so every bite is glossy, salty-sweet, and layered with umami. Bell peppers and onions soften into the sauce and add bright, sweet notes; they’ll almost dissolve if left in for the whole cook, which is perfect if you want everything spoonable. If you prefer a little pepper bite, tuck them in during the last hour instead. Finish with a cornstarch slurry for a clingy, restaurant-style glaze.

Practical notes to save time and maximize flavor: slice the chuck across the grain into 1/2–1" strips so each piece gets tender, season lightly, and brown in batches so the pan stays hot. Leftovers improve overnight—chill, then gently reheat and add a splash of water or broth if the sauce has tightened. Serve over steamed rice, buttery noodles, or mashed potatoes, or pile into a warm roll for a saucy sandwich that everyone will fight over.

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Ingredients

How to Make Slow Cooker Pepper Steak

Trim excess fat from the beef and slice across the grain into 1/2- to 1-inch strips; season the strips lightly with 1/2 tsp of the kosher salt and 1 tsp of the black pepper.
Heat the vegetable oil in a large skillet over medium-high heat and brown the beef in batches just until both sides develop color (about 1–2 minutes per side); transfer browned beef to the slow cooker.
Core and slice the bell peppers into 1/2-inch strips and slice the onion into similar-width wedges, then add the peppers, onion, and smashed/minced garlic to the slow cooker on top of the beef.
In a bowl whisk together the beef broth, soy sauce, Worcestershire sauce, tomato paste, brown sugar, paprika and the remaining 1/2 tsp kosher salt and 1 tsp black pepper until smooth; pour the sauce over the beef and vegetables in the slow cooker.
Cover and cook on low for 6–8 hours (or on high 3–4 hours) until the beef is fork-tender and the vegetables are softened.
About 20 minutes before serving, whisk the cornstarch with the cold water to make a smooth slurry and stir it into the slow cooker, then switch to high and cook uncovered for 15–20 minutes until the sauce thickens.
Taste and adjust seasoning with extra salt or pepper if needed, stirring to combine and letting the stew sit for a few minutes for the sauce to finish thickening.
Serve the pepper steak hot over steamed rice, noodles, or mashed potatoes and garnish with extra black pepper if desired.

Slow Cooker Pepper Steak