Slow-Cooked Shredded Beef with Bell Peppers and Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Tender shredded beef slow-cooked in a rich tomato sauce with vibrant bell peppers and onions, served with your choice of rice or beans for a comforting meal. This latin american-inspired beef ready in about 260 minutes blends beef chuck roast, olive oil, large, sliced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large, sliced yellow onion
• 1 large, sliced red bell pepper
• 1 large, sliced green bell pepper
• 4 minced garlic cloves
• 14 oz canned crushed tomatoes
• 1 cup beef broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped (optional) fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs beef chuck roast with 1 tsp salt and 1/2 tsp black pepper, then sear on all sides for 3-4 minutes until brown and caramelized. Transfer beef to slow cooker.
2. Step 2: In the same skillet, sauté 1 large sliced yellow onion, 1 large sliced red bell pepper, and 1 large sliced green bell pepper with 4 minced garlic cloves for 5 minutes until softened and fragrant.
3. Step 3: Add 14 oz canned crushed tomatoes, 1 cup beef broth, 1 tsp smoked paprika, and 1 tsp ground cumin to the skillet. Stir to combine and bring to a simmer, then pour this sauce over the beef in the slow cooker.
4. Step 4: Cook on low for 8 hours, or high for 4 hours, until beef is tender and easily shredded with two forks.
5. Step 5: Remove beef from slow cooker, shred with forks, and return to the sauce. Stir gently to coat the beef with the tomato and pepper mixture.
6. Step 6: Garnish with 2 tbsp chopped fresh cilantro if desired, and serve hot with rice or beans for a filling tropical-inspired dinner.