8 Beef Slow Cooker Recipes You Can't Resist

8 Beef Slow Cooker Recipes You Can't Resist

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Clean Eating Magazine

Mexican Beef Chili with Lime Crema

To cut costs without skimping on flavor, we use cheap cuts of stew beef (chuck or round roasts will do) instead of the pricier ground beef normally used in chili. The slow-and-low heat of your slow cooker easily breaks down the tough cuts into tender, melt-in-your-mouth chunks of savory meat.

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Clean Eating Magazine

Sloppy Open-Faced Tacos

This Tex-Mex spin on sloppy joes is sure to become a weeknight family favorite.

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Clean Eating Magazine

Moroccan Beef, Chickpea & Sweet Potato Stew

Fragrantly spiced beef with chickpeas and sweet potatoes make for a satisfying, protein-rich meal. Dried apricots add a punch of sweetness to balance the richness of this dish.

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Clean Eating Magazine

Pineapple Ginger Meatballs

Sweet pineapple plays beautifully with these mouthwatering meatballs, browned to perfection on the outside and tender and meaty inside.

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Clean Eating Magazine

Beef Short Ribs

These slow-simmered ribs pair nicely with mashed sweet or regular potatoes.

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Clean Eating Magazine

Kale-Stuffed Flank Steak

Butterflied flank steak rolled around a flavorful kale and feta filling makes an impressive presentation for dinner guests, and only you'll know how easy it was to pull off. Searing the rolls before simmering them in a white wine and tomato sauce ensures a juicy result.

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Clean Eating Magazine

Spicy Shredded Beef Tacos with Pineapple Salsa

Savory spiced beef is topped with a sweet pineapple salsa in these irresistible, finger-licking-good tacos.

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Clean Eating Magazine

Moroccan-Spiced Pot Roast with Leeks & Winter Squash

A slow-and-low cooking method ensures this extra-lean roast cooks up perfectly tender and moist, while a warm mix of exotic spices and fruity pomegranate imparts a satisfying flavor profile. Customize your meal by substituting the veggies called for here with whatever winter squash or root vegetables you have on hand, such as carrots, parsnips or even cooking pumpkins like the Cinderella, Baby Bear or Sugar Pie varieties.

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Written by Sam Trueheart for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.