Slow cooked beef with sugar snap peas is savory and a tad sweet, and simmers away in your slow cooker all day for an easy meal prep!
Ok, we love this recipe a lot. Imagine combining thinly sliced chuck roast and combining it with beef broth, coconut aminos, brown sugar, some garlic, sesame oil, and a little cornstarch for thickening. It's umami loaded and delicious! It's very much a paleo-friendly recipe; make it with cauliflower rice if you want!
Crock Pot Beef with Sugar Snap Peas Ingredients
- 2 lb boneless beef chuck roast, sliced thin
- 1 cup beef broth
- ½ cup coconut aminos
- ¼ cup brown coconut sugar
- 3 garlic cloves, minced
- 1 tablespoon sesame oil
- 2 tablespoon cornstarch or arrowroot powder
- 1 pound sugar snap peas, trimmed
- Fresh basil leaves finely chopped, optional for garnish
- White rice, optional for serving
How to Make Slow Cooker Beef with Sugar Snap Peas
Right in the slow cooker, whisk together beef broth, coconut aminos, coconut sugar, garlic, and sesame oil. Add the beef slices and toss to coat. Then, either cook on low or high (high will be faster, naturally) and just about 20 minutes before the dish is ready, whisk together cornstarch and water in a small bowl. Add to the slow cooker, along with the sugar snap peas. And then let it finish up. While that's happening, cook some rice and dinner is prepped!
How to Store and Serve Slow Cooker Beef
The main dish cooks all in the slow cooker, and once it's ready just portion it in the main compartments of meal planning containers. Add the rice to the side compartment, cover, and chill in the fridge. This will keep for up to 4 days. Reheat the dish in the microwave or the oven, as desired.
Substitutions and Customizations
You can make this dish with chicken or pork, too, and it will be delicious. Feel free to serve with rice, as desired, or cauliflower rice. You can also make this with quinoa or farro if desired, for a different taste. And instead of sugar snap peas, you can use green beans or even snow peas. Both will work well, but the snow peas will cook faster than sugar snaps and green beans, so put them in during the last ten minutes so they retain some of their crispiness.
MORE SLOW COOKER RECIPES!
Equipment
- 1 slow cooker
Ingredients
- 2 pounds boneless beef chuck sliced thinly
- 1 cup beef broth low sodium preferred
- ½ cup coconut aminos
- ¼ cup coconut brown sugar
- 3 cloves garlic minced
- 1 tablespoon sesame oil
- 2 tablespoon cornstarch or arrowroot powder
- 4 tablespoon water
- 1 pound sugar snap peas trimmed
- ½ cup fresh basil leaves finely chopped, for garnish
- White rice cooked, optional, for serving
Instructions
- In the slow cooker, whisk together beef broth, coconut aminos, coconut sugar, garlic, and sesame oil.
- Place beef slices in the liquid and toss to coat.
- Cover with the lid and cook on high 3-4 hours or low 5-6 hours.
- Just before the last remaining 20 minutes of cooking, make a slurry with cornstarch and water in a small bowl. Pour this slurry into the crockpot, and add in the sugar snap peas.
- Cook white rice according to package instructions and portion it into the side compartments of meal prep containers. Garnish with freshly chopped basil leaves.
- Distribute the beef and sugar snap peas evenly among the main compartment of the meal prep containers.
