This 4-ingredient slow cooker dad’s day delight is the kind of set-it-and-forget-it comfort food I lean on when work is busy but I still want to put something hearty on the table that my husband will rave about. You literally toss raw shaved beef steak straight into the crock with three pantry staples—beef broth, a jar of salsa, and sliced bell peppers from the crisper—for a cozy, saucy beef dish that tastes like it simmered all day on the stove. It’s very much a Midwest family-style meal: simple ingredients, big flavor, and minimal dishes, which is exactly what I need on a Sunday when we’re juggling errands and kids’ activities.
Serve this tender shredded beef over creamy mashed potatoes, buttered egg noodles, or steamed rice to soak up all the savory sauce. It’s also great piled onto toasted hoagie rolls with a slice of provolone for an easy sandwich night. Add a simple green salad, roasted frozen veggies, or even a bagged coleslaw on the side to round out the meal without a lot of extra effort. Leftovers reheat well for quick lunches and can be tucked into tortillas for an easy next-day twist.
4-Ingredient Slow Cooker Dad’s Day BeefServings: 6
Ingredients
2 pounds raw shaved beef steak
1 (16-ounce) jar chunky salsa (mild or medium)
1 cup beef broth (low sodium if preferred)
2 cups sliced bell peppers (fresh green and orange, about 2 medium peppers total)
Directions
Layer the sliced green and orange bell peppers evenly across the bottom of a 5- to 6-quart slow cooker so they form a colorful bed. This is what you’ll see in that pretty top-down shot: the peppers tucked underneath and around the beef.
Nestle the raw shaved beef steak on top of and slightly against the peppers, gently spreading it out so it covers them in an even layer without packing it down too tightly.
Pour the jar of chunky salsa evenly over the shaved beef, making sure most of the meat is coated. Do not stir; letting it sit in layers helps the beef stay juicy and the peppers soften underneath.
Slowly pour the beef broth around the edges of the beef and peppers, not directly on top of the salsa, so you keep some of that chunky texture while still adding enough liquid for the slow cooker to work properly.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is very tender and easily pulls apart with a fork and the peppers are soft.
Once cooked, use two forks to gently shred and stir the beef right in the slow cooker, mixing it with the peppers and sauce until everything is evenly combined and coated.
Taste and adjust seasoning if needed by adding a pinch of salt or pepper, then switch the slow cooker to WARM and let the meat sit for 10 to 15 minutes so the flavors settle before serving.
Serve the saucy shredded beef and peppers over your favorite base—mashed potatoes, noodles, or rice—or pile onto toasted rolls for hearty sandwiches your husband will ask for every weekend.
Variations & Tips
For extra richness, you can stir in 1 to 2 tablespoons of butter at the end of cooking, or sprinkle shredded cheese over individual servings. Swap the salsa for a can of diced tomatoes with green chiles if that’s what you have on hand, or use fire-roasted tomatoes for a smokier flavor. If your family likes more heat, choose a hot salsa or add a pinch of crushed red pepper flakes with the broth. To stretch the meal, toss in a drained can of black beans during the last hour of cooking. For a lighter version, use low-sodium beef broth and a salsa without added sugar. Food safety tips: Always start with fully thawed raw shaved beef steak and keep it refrigerated until you’re ready to cook. Do not leave raw beef sitting at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Make sure the slow cooker is set to LOW or HIGH as directed and avoid removing the lid frequently so it reaches and maintains a safe cooking temperature. The beef should reach at least 145°F, though for shredded texture it will typically be much higher. Refrigerate leftovers within 2 hours of cooking in shallow containers and use within 3 to 4 days, or freeze for up to 3 months.
