Slow Cooker Beef on Rice

Slow Cooker Beef on Rice – Savory beef and gravy slow cooked to tender perfection and served over rice!

Slow Cooker Beef on Rice | Creme de la Crumb

It’s Sundayyyyyyy and this is a Sunday dinner classic I’m sharing with you today so, yeah. Pretty approriate.

It’s kind of like beef stroganoff? ish? Maybe. It’s basically a beef and gravy that you serve over rice. My mother made it all the time when I was younger and called it Beef on Rice. Not beef with rice. Beef ON rice. Similar to how some people say “soda” and some people say “pop”. And recently I learned there is an entire region of the U.S. that calls it all Coke – regardless of whether it is actually Coca Cola or not.

Are you a soda-person, pop-person, or coke-person??

Just for the record, I’m actually a soda-person.

Slow Cooker Beef on Rice | Creme de la Crumb
But, back to this beef on rice. Look at all of that gravy goodness! I love it. Tender and juicy beef slowwwwww cooked in savory juices and thickened into a gravy right at the end. It’s perfect all year round but since it’s Fall time and the weather is cooling off, I’m in the mood for comfort food. This right here, is at the top of my comfort food list.

Slow Cooker Beef on Rice | Creme de la Crumb

It’s also incredibly easy to make – WINNER! All you have to do is throw 6 ingredients into your slow cooker (six. and that’s including salt and pepper so it’s really like 4ish ingredients….) and come back 8 hours later to one crazy-tasty dinner. Cozy comfort food at it’s best!

Slow Cooker Beef on Rice | Creme de la Crumb
4.3 from 9 reviews
Slow Cooker Beef on Rice
 
Prep time
Cook time
Total time
 
Savory beef and gravy slow cooked to tender perfection and served over rice - a healthy and hearty meal with minimal prep and cleanup!
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 4
Ingredients
  • 2 pounds beef chunks (aka: stew meat )
  • 4 cups beef broth
  • 1 onion, chopped
  • 1 teaspoon Italian seasoning
  • 2-3 teaspoons salt (or to taste)
  • 1 teaspoon black pepper ( or to taste)
  • ¼ cup cold water
  • 3 tablespoons corn starch
  • 4-6 cups cooked white or brown rice
Instructions
  1. Add beef, broth, and chopped onions to slow cooker. Sprinkle with salt, pepper, and Italian seasoning.
  2. Cover and cook on low for 8 hours or on high for 4 hours.
  3. About 10-15 minutes before serving, Transfer slow cooker contents to a large stock pot and bring to a boil. Whisk together cold water and corn starch, add to pot, and stir until thickened. Serve over rice and sprinkle with chopped parsley if desired. Enjoy!

 

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Comments

This is a perfect weeknight meal to make this season! I love it, simple and so classic!

    Never underestimate the classics right?! Ha! Thanks Tori!!

A tasty fall dinner recipe! Can’t wait to try!

I laughed when I read your post . I was born & raised in central florida and we offered everyone a “coke” whether it was sprite pepsi ginger ale. Everything was a coke. I married a man form the northeast & they are “soda” people so thats how I came to learn that each region of our country refers to this beverage in a different way.

    Florida is in the coke region huh?! Good to know! It’s so funny that we’re all in America and all speak english but totally refer to things like carbonated beverages in different ways haha.

      In Louisiana (southeast) everything is a “Coke” lol

        Here in TN it is a “coke” region too!

    Alabama we say coke also. I went to Michigan once and someone asked me if I wanted a pop. I was like I’m no why would I want to be hit, lol

    When I lived in Florida I had always called it soda. Then we moved to Illinois at which I was corrected by the local kids my age that it is called pop. Quite the moment when I was offered a pop for the first time. I had a look of confusion on my face until they named off a few brand names (e.g., Pepsi, Coke, etc.). To which I immediately responded with “Oh, you mean soda!” Then they looked confused. But now I use pop more often than soda, but I will occasionally slip back to my youthful Florida vernacular.

    How do you specifically asked for say a grape soda without getting perhaps an orange soda. I’m confused I call it pop of course I’m a Canadian

YUM! This looks amazing. There’s nothing better than a hearty beef low cooker meal for fall! I love the “beef ON rice” distinction. 😉 Pinning to try this soon!

    Gotta be sure you’re putting that beef where it belongs – ON the rice 😉 Ha! Thanks Erin!!

Your dishes are always visually tempting, and fabulous! I can’t wait to try this one
FYI…I’m from Missouri originally (soda), family in Mississippi (coke). 😊

    Ahhhh so Mississippi is definitely in “coke” territory – I’m getting close and closer to nailing this mystery down ha! Hope you enjoy this dish Sarah!!

This looks great and will be perfect this Sunday with the weather we are having in NC. Normally I precooked the beef for beef stew before putting it in the crockpot; this recipe you put it in raw? I just want to check so I don’t goof it up.. thanks!

    Hi Ally! You can put it in raw – it’ll fully cook in the crockpot!

This sounds so nice. Thank you.

I made this for dinner tonight and it is delish! I added a carton of baby bells that I bought for another recipe that I ended up not making and the mushrooms with the beef and gravy was super good!

Hi! This looks great.. I’m new to meat and I have a large chunk of filet mignon.. Would that work? Also, will boiling all the meat at the end make it chewy and hard? Thanks for your help!!

This was my first recipie of yous I tried and it was spot on! It worked perfectly in a pressure cooker, no changes were needed.

Such an easy recipe and delicious. I had a 2.6 lb chuck roast that I cut up into chucks. By the time I cut away most of the fat I had 2 pounds. We are hearty eaters and the more I looked at it I didn’t think it would be enough. I went and got 2 more pounds of meat and dropped it in. I didn’t add any more seasoning or broth. It all came together perfectly. The only thing I doubled was the cornstarch because the sauce just wasn’t thick enough with the 3 tbsp. I will definitely be making this again. Thank you

Hi there, I’m from the UK and not good in the kitchen….please could you tell me what you mean by beef or indeed any other sort of broth? The slow cooker is my saviour and ensures my family eat 😉

    Hi Shell, you can purchase “beef broth” or “chicken broth” or “vegetable broth” in most grocery stores near the soups. 🙂

    Hi, Shell – in Australia we call it beef stock instead of broth but it is the same thing. We’re very similar to the UK. We have the liquid in boxes (foil lined uht like long life milk) or in a powder/granulated form usually near the spices and herbs. 😊

      Beef broth is made from boiled meat and vegetables, stock is made from boiled bones and vegetables. Both are available canned or in powder form.

Can.you use flour instead instead of cornstarch?

    Hi Lori, I prefer the cornstarch but I think it will turn out really similar if you use the flour instead.

Thanks for the recipe! I searched “stew meat” on Pinterest and found this. 😀 Making it for dinner tonight!

BTW, I’m in Texas and we say “coke.” And that’s even when we drink Dr Pepper.

This came out really good- thank you! Usually I tweak recipes after I try them for the first time but not this one it’s yummy as is

It says to Transfer slow cooker contents to a large stock pot and bring to a boil. Then you whisk the corn starch and water and add it to the stock pot. I’m wondering if it would work to just leave everything in the crock pot, whisk the corn starch and water and heat in a small sauce pan, and then add it to the crock pot (set on high.)
I’m looking forward to trying this! It looks delicious!

Can you make this on the stove if you’re pressed for time?

Would cooking the meat a bit before putting it into crockpot to get a bit of color be a good idea?

Is corn starch essential for this recipe?

    You could sub flour for the corn starch, one of them is needed to thicken the gravy. 🙂

Hi I want to try this but what did you sprinkle on top at the end…is that cilantro or flat leaf parsley? Looks amazing.

As someone new to the slow cooker (well to cooking in general) I’m going to make this – as it has very few ingredients required and looks easy but also looks amazing. Thanks for keeping it simple.

Hello
I’ve saved your recipe but being from the UK I’m not sure if you mean
Beef Broth Soup? Which we can buy here or a beef stock?
Wondering if you mind clarifying for me as would love to make this stew
Very soon.
Kind regards
Jeanette

Hi there can you freeze this recipe?

If I half this recipe should I adjust the cook time or is it still the same?

I would like to make this but I only want to serve 2 how would I or is there a way to adjust the portions to serve two. im kinda new to cooking on my own and looking to expand from frozen dinners, mac and cheese or Ramon lol

do i have to switch everything to a new pot? will it come out the same if i just add it into the crockpot and put it on high for another hour ? this is regarding the cornstarch and water.

Hey! I must seriously need help because I made this meal tonight, cooked the beef on high for 4 hours, and checked it after 1.5 hours and it was done. The meat was cooked through and tough. I continued with the recipe, and boiled it and mixed it with the corn starch mixture, and the beef is still tough. The “gravy” isvery mild and basically tastes like beef broth and is not as thick as it looks in your picture. I’m wondering if my beef was bad quality (Smith’s) and if my crockpot is broken. It is a year old Cuisinart crockpot that has been used maybe 7 times. Help! This doesn’t seem like a normal result.

    Hi Kate, the beauty of the slow cooker is to cook slowly and that will tenderize the beef (or meat of your choice). Very well it was cooked through in 1 1/2 hours, but that is not the point of the slow cooker, slowly cook for a long period of time = tender meat. If the gravy was not thick enough, just add another tablespoon of cornstarch. Hope this helps.

I made this for dinner on Sunday and we all had high hopes for this recipe based on the reviews on here and the fact that it smelled amazing while it was cooking…boy were we disappointed. The dish had 100% no flavor and I followed the recipe exactly as you stated, if anything I added more seasoning to try and make it taste better but it still came out bland and tasteless. After waiting for so long for it to cook, having it turn out like this was very disappointing. I ended up throwing the rest out and just having Ramen noodles for dinner. Needless to say, I won’t be making this again. Lucky to the ones that found this delicious and liked it.

Halfing this recipe and using our venison stew meat! Looks great for the weather we are having!

Haven’t had since I was in High School. Thank you so much for the recipe. W

Delicious! Delicious! Delicious! So tender & moist. I leave for work by 7am (dropping off 3 kids along the way) & not home until 5pm or after. This was perfect for an all day slow cooking meal. I used cheap already cubed beef (what was on sale) & kept the rest of the recipe the same serving it with peas. My picky 7 year old devoured it. My husband ate 3 helpings. Thank you for this winning recipe!

I like this recipe much better than the whole-roast method where the beef is then shredded. Even visually it is much more appetizing. Browning the meat before putting it in a slow-cooker definitely adds to the final flavor, and cooking the chopped onion along with a cup of sliced mushrooms in the same pan is even better. I can’t imagine throwing this food out because it seems bland. If not to your taste, add flavors you like…some white wine, butter or cream cheese, garlic, sweet peppers, whatever, but don’t toss it out. Shame on you. And be sure and cook it until the meat is fork tender. That’s when it is done.

Tried this recipe out on Monday with a chuck roast I cut into bits. I added baby carrots. After adding the corn starch, it didn’t seem to thicken so I added another 3 tablespoons with water mixture. I’m new to cooking so I’m not sure if I know what I’m looking for but it seemed like so much gravy once it kind of thickened. Could you make this with less broth? Maybe less broth, more meat? All in all, simple and very satisfying to make something homemade that tastes so good.

    Hi Danielle – you could definitely adjust the amount of gravy to meat ratio to your liking! 🙂

I am downloading these recipes to prepare soon.