Slow Cooker Beef And Rice

Name: Slow Cooker Beef And Rice
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 2 lbs beef chuck, cut into cubes; 1 cup long-grain white rice; 1 onion, chopped; 2 garlic cloves, minced; 2 cups beef broth; 1 cup carrots, diced; 1 cup bell pepper, chopped; 1 tablespoon Worcestershire sauce; Salt and pepper to taste

Highlighted under: Warm Comfort Food Collection

When I discovered how easy it is to make Slow Cooker Beef and Rice, my weeknight dinner routine changed forever. I love that I can toss everything into the slow cooker in the morning, and by the time dinner rolls around, the house smells incredible. The beef becomes so tender and full of flavor as it simmers with spices and vegetables, while the rice turns fluffy and absorbs all the wonderful juices. It's truly a comforting meal that always satisfies everyone at the table.

Created by

Matilda Rowe

Last updated on 2026-02-01T19:09:35.870Z

In my first attempt at making Slow Cooker Beef and Rice, I was amazed by how effortlessly everything came together. The key is to use quality cuts of beef and let it cook low and slow, allowing the flavors to meld beautifully. Each bite is bursting with savory goodness, and leftovers reheat wonderfully!

One tip I found invaluable is to sauté the onions and garlic before adding them to the slow cooker. This small extra step enhances the overall flavor and makes a world of difference. Don't skip it!

Why You'll Love This Recipe
One-pot meal that saves time on cleanup
Hearty dish packed with protein and flavor
Adaptable with your favorite vegetables and spices

Ingredient Insights

The choice of beef chuck in this recipe is crucial for achieving tenderness and rich flavor. Chuck is well-marbled, which means it becomes increasingly tender as it slow cooks while enhancing the overall taste of the dish. If you're looking for a leaner cut, consider using beef sirloin, but be aware that it might not yield the same melt-in-your-mouth texture. Always trim excess fat to avoid a greasy final dish.

Using long-grain white rice is ideal because it cooks perfectly in the slow cooker without becoming mushy. It's essential to rinse the rice before adding to the pot; this removes excess starch and helps the grains stay separate. If you wish to switch things up, brown rice can be used, but you'll need to adjust the cooking time, extending it to about 6-8 hours on low, and increase the liquid slightly.

Storage and Reheating

The beauty of this Slow Cooker Beef and Rice is that it makes excellent leftovers. After cooking, let the dish cool to room temperature before transferring it to airtight containers. Properly stored in the refrigerator, it can last for up to 3-4 days. For extended storage, freeze the leftovers; just be sure to leave some space in the container, as the rice may expand when frozen.

When reheating, the best method is to use the stovetop. Place the mixture in a saucepan over medium-low heat, adding a splash of beef broth or water to prevent drying out. Stir gently until heated through, which usually takes about 5-10 minutes. Alternatively, you can microwave individual portions, but be sure to cover them to maintain moisture.

Ingredients

Main Ingredients

2 lbs beef chuck, cut into cubes
1 cup long-grain white rice
1 onion, chopped
2 garlic cloves, minced
2 cups beef broth
1 cup carrots, diced
1 cup bell pepper, chopped
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Make sure to adjust the seasoning according to your taste preferences.

Instructions

Prepare the Ingredients

In a large skillet, sauté the chopped onion and minced garlic until fragrant. This should take about 3-4 minutes.

Combine in Slow Cooker

Transfer the sautéed onions and garlic to the slow cooker. Add the beef chunks, carrots, bell pepper, rice, beef broth, Worcestershire sauce, and season with salt and pepper.

Cook

Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and the rice is cooked.

Serve

Once done, fluff the rice and beef mixture with a fork and serve hot.

Enjoy your hearty beef and rice meal!

Pro Tips

For a richer flavor, consider adding a splash of red wine to the broth or incorporating your favorite herbs like thyme or rosemary.

Serving Suggestions

This hearty dish can stand alone, but it pairs beautifully with a side salad or steamed vegetables to balance out the richness. Coleslaw adds a nice crunchy contrast if you're in the mood for something fresh. For an extra kick, consider adding a few dashes of hot sauce or a dollop of sour cream to the finished dish before serving, enhancing the flavors while providing a creamy texture.

Presentation can elevate the dining experience; consider serving the beef and rice in bowls garnished with freshly chopped parsley or green onions for color. A sprinkle of sesame seeds can add a delightful crunch if you want a nutty texture.

Troubleshooting Tips

If the beef ends up tough after cooking, it may be due to not cooking long enough or using a higher temperature. Always check the tenderness of the beef prior to serving; it should easily shred apart with a fork. It's also possible that you may have missed adding enough liquid. A good rule of thumb is to ensure you've got roughly 1.5 cups of liquid for every cup of rice, adjusting as needed for vegetables.

Another common issue is the rice clumping together. If this occurs, it could be a result of overcooking or not rinsing the rice properly beforehand. To prevent this, always rinse your rice under cold water until the water runs clear; this removes excess starch that can lead to stickiness.

Questions About Recipes

→ Can I use brown rice instead of white?

Yes, but you'll need to increase the cooking time and add more liquid as brown rice takes longer to cook.

→ What can I substitute for beef broth?

You can use chicken broth or vegetable broth for a lighter flavor.

→ Can I add other vegetables?

Absolutely! You can add peas, corn, or potatoes—just adjust the cooking time as necessary.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.