Slow Cooker Beef and Peppers

Ingredients

• Beef broth or bouillon canned soup

  Ready-to-serve

  4 cup or 960g

• Onions

  Raw

  1 medium or 110g

• Beef round

  Outside round, bottom round, steak, separable lean and fat, trimmed to 0" fat, choice, raw

  32 oz or 907g

• Garlic

  Raw

  2 cloves, minced or 6g

• Worcestershire sauce

  1 tsp or 6g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

Directions

1. Trim and slice the beef into 8 thin steaks. Dice the onion and slice the bell peppers into rings.
2. Layer most of the pepper rings in the bottom of the slow cooker. Arrange the beef in a single, even layer on top (avoid stacking). Scatter the diced onion over the beef, then top with the remaining pepper rings.
3. In a bowl, whisk the beef broth, garlic, Worcestershire, and soy sauce, then pour evenly over the beef and vegetables.
4. Cover and cook on Low for 8–10 hours or on High for about 4 hours, until the beef is tender. Serve with mashed potatoes and steamed vegetables, if desired.