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Crock Pot Pepper Steak

Crock Pot Pepper Steak melts is very tender and flavorful. It can be made into a lot of other dishes such as soup, french dips, etc.

Crock Pot Pepper Steak is tender and melts in your mouth . I make this dish for large winter and summer gatherings. I like to eat this beef with rice, noodles, or as a sandwich. If it is just for Andrew and I, then I will turn the leftover beef and peppers into a soup and freeze the rice for a later use. 

I prefer to cook large amounts of rice in my instant pot or rice maker. It turns out perfect every single time and I don’t have to worry about undercooked or overcooked rice. If I have leftover rice I will freeze it for a quick stir fry for a quick meal. 

I originally found this recipe in my Taste of Home Annual Recipes 2014 Annual Recipes Cookbook. 

Crock~Pot & Rice Maker

Recipe serves: 12

Serving size:

  • 2/3 cup rice
  • 3 oz beef

Total time: 6 ~ 8 hours

Let's grocery shop!

I am assuming you have salt and pepper. It is not included in pantry and spices. 

Pantry & Spices

  • cornstarch
  • ground ginger
  • soy sauce
  • sugar


  • 3 pound round roast
  • 1 onion
  • 1 green pepper
  • 1 red pepper
  • 1 garlic bulb
  • 16 oz bag rice

Let's prep!

Let's cook!

  1. Complete prep from prep tab above.
  2. Place beef in crock ~ pot on top of the vegetables and cook on low for 6 ~ 8 hours. I like to salt and pepper my beef (about 1 teaspoon of each)
  3. 30 minutes before you are ready to serve make 4 cups uncooked rice (8 cups cooked)
  4. As rice is cooking remove roast and vegetables from the crock ~ pot on to a sheet pan to rest. 
  5. Place juices from the crock ~ pot in a sauce pot and bring to a boil. Stir in the the slurry until combined and continue to stir for 4 ~ 6 minutes until the gravy is thickened. 
  6. Serve the gravy with roast and rice. Enjoy!

This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 7

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