fb tracking

Beef Slow Cooker Recipes – 2 Hardy Beef Slow Cooker Recipes

Beef Slow Cooker Recipes

These easy beef slow cooker recipes are designed to be cooked in a slowly. They are great warm and hardy meals that can be paired with pasta or mash potatoes. We hope you enjoy these beef slow cooker recipes as much as our members do!

Slow cooked beef meatballs

– posted by Lucy

Beef Meatball Recipe Tips

  • When your meatballs have been rolled, if you do not want to use all of them on this occasion you can place them in an airtight container and freeze them.
  • Recipe Serves: 4 – 6
  • Recipe Cooking Time: Approx 4 – 5 hours in slow cooker
  • Recipe Preparation Time: 20 mins


  • 500g beef mince
  • 250g Italian sausage
  • 2 eggs
  • 1/4 cup of milk
  • 1/2 cup dry breadcrumbs
  • 3 tablespoons grated parmesan cheese
  • 1 crushed garlic clove
  • Salt and crushed black pepper


  • 1 tin chopped tomatoes
  • 1 small tin tomato paste
  • 1 small onion chopped
  • 1/2 green capsicum, diced
  • 1 cup beef stock
  • 1/2 cup red wine
  • 2 garlic cloves crushed
  • 1 tbs of oregano/basil/mixed herbs
  • 1 tsp sugar


  1. In a bowl, beat eggs and add milk gently.
  2. Add beef and Italian sausage into the bowl and mix all the contents thoroughly together.
  3. Add the breadcrumbs to the mixture and mix until well combined.
  4. Add the remaining ingredients grated parmesan cheese, crushed garlic and salt and black pepper to taste.
  5. Shape the mixture into 2.5cm balls or golf ball size if you feel that you prefer larger meatballs and place on them on a grease proof baking sheet/tray.
  6. Place the tray of beef meatballs into a warm oven, and bake for 15 to 20 minutes or until brown at 180C.
  7. Once the beef meatballs are cooked/browned remove them from the oven add them to the slow cooker. You may want to also add any juices that are left over from cooking the meatballs in there as well just to add further flavour.
  8. In a large bowl add the chopped tomatoes, sugar and tomato paste, mix this until it is consistent and combined well.
  9. Add the chopped onion, diced capsicum and crushed garlic and mix together well.
  10. Add the beef stock, red wine and herbs to the mixture and stir through well.
  11. Once all combined, pour the mixture over the beef meatballs that are sitting in the slow cooker.
  12. Cover and turn the slow cooker on low for 3 – 4 hours and then on high for the remaining hour.
  13. When ready, serve this hardy meal with a pasta of your choice, mash potatoes and green veg or salad.

Slow cooked beef brisket

– posted by Robert

This classic beef slow cooker recipe is a pot roast style of dish, where the beef brisket is braised in the slow cooker in its own gravy and juices. Creating a tender beef in a rich thick gravy, with melt in your mouth potatoes, carrots, parsnips and any other root vegetable you would like to add.

Classic Beef Brisket Recipe Tips

  • Look for a brisket that is around the 1.5kg, make sure it is a nice flat square or rectangular piece, with a thick fat layer on top.
  • Cooking time of the brisket may vary on weight, but a 1.5kg piece should cook for 5 to 6 hours on low, when it is ready it will easily pull apart, but not fall apart.
  • The gravy makes or breaks any brisket recipe, so adding some tomato paste or tomato sauce with your stock will help give your gravy and brisket that much needed rich sweet acidity balance.
  • Browning onions and garlic can be tricky, do it slowly. Start with the onions soften, then brown them, add the garlic last, you only need a few minutes cooking time to start to smell their fragrance. If you burn the garlic it will become bitter and cant be eaten.
  • Leftovers can keep for up to a week in the fridge. Store the beef in an airtight container covered in extra gravy to keep the meat moist. Reheat in the slow cooker or in a baking dish covered with foil in a low oven.
  • Recipe Serves: 6
  • Recipe Cooking Time: Approx 5 – 6 hours in slow cooker
  • Recipe Preparation Time: 25 mins


  • 1.5kg beef brisket, flat and trimmed
  • 500g small red potatoes, peeled and halved
  • 3 large red onions, thinly sliced or diced.
  • 250g carrots, peeled and cut 3cm long
  • 250g parsnips, peeled and cut 3cm long
  • 4 garlic cloves crushed
  • 2 cups beef stock or broth
  • 3 tsp salt
  • 1 tsp black pepper
  • 3 tbs oil
  • 1/2 cup tomato sauce
  • 1 tbs tomato paste
  • 1/2 cup brown sugar
  • 1 tbs smoked or sweet paprika
  • 1 tbs of oregano/basil/thyme/mixed herbs


  1. Prepare the brisket, take it out of the fridge and place it on a large plate lined with paper towel for 30mins. This will allow the brisket to get to room temperature, let the meat relax and release any excess moisture.
  2. Once dry, remove the paper towels and if needed trim the fat cap now to your preferred liking. The majority of the fat will melt away and form part of that lovely rich gravy, so do not trim too much of it away.
  3. Rub a tsp of salt on each side of the brisket, making sure you have covered it well and place it in the slow cooker.
  4. In a large frypan add the oil, over a low to medium heat start to brown the red onions and garlic, add the smoked/sweet paprika, the remaining salt, pepper, and mixed herbs. Stir until well mixed, remove off heat and carefully transfer the mix over the brisket (ensuring the onions cover the brisket well).
  5. Using the same pan, over a medium heat pour in the beef stock/broth and begin to deglaze the pan, by using your wooden spoon to stir and scrap all the onion and spices from the pan.
  6. Lower the heat, add the Tomato sauce, Tomato paste and brown sugar and continue to stir until this is all well combined and dissolved, then bring the mixture to a simmer. Take the mixture and carefully pour this into the slow cooker.
  7. Take the prepared potatoes, carrots and parsnips and place them in and around the brisket.
  8. Place the lid on the slow cooker and turn on low for 5 -6 hours, the brisket will be ready when it shreds.
  9. When the brisket is ready, remove it from the cooker, if there is fat on the brisket, you can remove it further with a spoon, otherwise slice it up.
  10. To serve remove the potatoes, carrots and parsnips add the beef brisket slices and then top with the lovely rich onion gravy.

For more information on buying the right slow cooker for you, we recommend you review the following;
Slow Cooker Reviews

To find out more about slow cookers recipes, you can read BellyBelly’s article :

Slow Cooker Recipes – Soups, Stews & Casserole Recipes

Chicken Slow Cooker Recipes

Lamb Slow Cooker Recipes

Pork Slow Cooker Recipes

Pasta & Rice Slow Cooker Recipes



From pregnancy symptoms to baby names, BellyBelly will help you to feel more informed and confident about your options and choices for all things pregnancy, birth and baby. Join our pregnancy week by week or baby week by week email series and we'll be there to support you, in your inbox, every single week.

Next Post



Cooking and Recipes

Australian Enterprise Awards
As seen on homemuse.com.au
Lux Life Award