Slow Cooker Tomato Beef Steak

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This easy gluten-free, dairy-free slow cooker tomato beef steak recipe is bursting with a delicious low-carb flavor of beef and vegetables.
This recipe is an old family favorite and was passed down to me by my mom. It is a two-for-one dish and part two happens to be one of my kiddos’ favorites. Check out how to use these leftovers to make this Easy Vegetable Beef Stew Recipe. These two recipes are highly versatile and accommodate many dietary restrictions including gluten free and dairy free. It is low carb and high in protein which makes this the perfect dish for my FASTer Way clients for those difficult low-carb days!
Bon appetit!
For more slow cooker recipes ideas be sure to check out:
Slow Cooker Tomato Beef Steak
Slow Cooker Honey Garlic Meatballs
Slow Cooker Fajita Chicken Salad
Slow Cooker Sweet and Sour Meatballs
Slow Cooker Omelette and Hash Browns
10 Easy Make Ahead Breakfast Recipes
Our favorite way to enjoy tomato beef steak is to serve it over this instant garlic quinoa and brown rice by Seeds of Change with shredded mozzarella.
I am telling you the organic quinoa and brown rice packets are SO delicious and the EASIEST side dish.
You pop them in the microwave for 90 seconds and that’s it. Done. They are amazing. You can eliminate this if you are low carb.
For more slow cooker recipes ideas be sure to check out:
Slow Cooker Tomato Beef Steak
Slow Cooker Honey Garlic Meatballs
Slow Cooker Fajita Chicken Salad
Slow Cooker Sweet and Sour Meatballs
Slow Cooker Omelette and Hash Browns
10 Easy Make Ahead Breakfast Recipes
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Slow Cooker Tomato Beef Steak
Recipe details
Ingredients
- 3 lbs beef chuck roast
- 2 lg carrots, diced
- 1 onion, diced
- 30 oz can diced tomatoes
- 3/4 c French dressing
- 1 beef bullion cube
- 2-3 cloves garlic, minced
- 3 tbsp Worcestershire sauce
Instructions
- Place the chuck roast in a greased slow cooker
- Place the diced carrots and onion around the beef
- Combine the rest of the ingredients in a small bowl and pour over the beef and vegetables.
- Cook for 8-10 hours on low or 5 hours on high. Beef should fall apart easily with two forks prior to serving.
Freezing Instructions
- Allow to cool. Freeze in microwave/freezer safe containers. Thaw overnight and reheat as desired.
Tips
- Macros Per 1.5 Cups: 6g Net Carbs, 25g Fat, 29g Protein

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