Quick Answer
Yes, you can absolutely put raw beef in the slow cooker without searing or browning it first. The low, slow cooking environment of the slow cooker will gently cook the beef to tender perfection. While searing adds flavor, it’s not a necessary step for slow cooked beef dishes. Putting beef in the slow cooker raw will save you time and make weeknight dinners a breeze.
Explaining How to Cook Raw Beef in the Slow Cooker
Cooking raw beef in the slow cooker is easy. Here are the basic steps:
1. Prepare the Beef
Select the cut of beef you want to use. Economical cuts like chuck roast, brisket, and round roast do exceptionally well in the slow cooker. Trim off any excess fat or silver skin. Cut into large chunks if necessary. Season the raw beef all over with salt, pepper, and any other spices or herbs you want.
2. Add Aromatics and Liquid
Place the seasoned raw beef in the slow cooker and add any aromatics like onions, garlic, carrots, celery, or herbs. Pour in enough liquid to come about 1/3 to 1/2 way up the side of the beef. Stock, wine, tomato sauce, or water all work well.
3. Cook on Low
Cover and cook for 8-10 hours on the low setting. The extended cooking time will gently break down the collagen in tougher cuts of beef, making them incredibly tender.
4. Finish and Serve
When done, the beef should be fall-apart tender. Use forks or tongs to shred or pull the beef apart. Season to taste with salt and pepper. Serve beef over mashed potatoes, rice, or egg noodles. Enjoy!
Answering Key Questions on Cooking Raw Beef in the Slow Cooker
Cooking raw beef in the slow cooker may seem like a simple process, but there are some common questions that come up. Here are answers to the key questions:
Is it Safe to Cook Raw Beef in the Slow Cooker?
Yes, it is completely safe to cook raw beef in the slow cooker as long as basic food safety guidelines are followed. Make sure to use fresh, high-quality beef. Keep the temperature in the fridge at 40°F or below and only thaw beef for 1-2 days in the fridge before cooking. Cook on low for the full recommended time – at least 8 hours for larger cuts of beef. This extended cooking will ensure the beef reaches an internal temp of at least 160°F, high enough to kill any bacteria.
Should You Brown the Beef First?
Browning beef before the slow cooker is optional. Here are the pros and cons:
Pros:
- Adds deeper, richer flavor through the Maillard reaction
- Drives off some external moisture, allowing beef to absorb more braising liquid
Cons:
- Adds an extra step and more dishes to wash
- Can cause the bottom layer of beef to overcook and dry out
So for ease, skipping the browning is just fine. But for maximum flavor, take the extra 5-10 minutes to sear the beef.
What Cuts of Beef Work Best?
Tougher, collagen-rich cuts of beef excel in the slow cooker. The moist, gentle heat transforms them into fork-tender deliciousness. Recommended cuts include:
- Chuck roast
- Brisket
- Round roast
- Short ribs
- Pot roast
- Stew meat
Leaner cuts like sirloin can turn out overcooked and dry. Stick to the tough cuts for best results.
What Size of Beef Should You Use?
For whole roasts, aim for 2-3 pounds. Anything larger may not fit or cook evenly. For stew meat and short ribs, cut beef into 1-2 inch chunks. Try to keep pieces fairly uniform in size so they cook at the same rate.
How Much Liquid Do You Need?
You just need enough liquid to come about 1/3 to 1/2 of the way up the side of the beef. This allows plenty of moisture to braise the beef without drowning it completely. Good options are broth, wine, tomatoes, juice, or water. For stews, increase the liquid to cover ingredients halfway or fully.
What Temperature and Time?
Cook on the low setting for 8-10 hours for larger/tougher cuts. Leaner meats and stews may only need 6-8 hours. Check beef at the 6 hour mark. It should be fork tender. If not, re-cover and continue cooking until done. The long cook time ensures beef reaches an internal temperature of at least 160°F.
Slow Cooker Beef Recipes to Try
Here are some delicious slow cooker beef recipes to try cooking with raw beef:
Pot Roast
- Chuck roast
- Onion, carrots, potatoes
- Beef broth
- 8-10 hours on low
Brisket
- Beef brisket
- Onion, garlic, chili powder
- BBQ sauce
- 8-10 hours on low
Short Ribs
- Beef short ribs
- Garlic, tomato paste, red wine
- 6-8 hours on low
Beef Stew
- Stew meat
- Onion, carrots, potatoes
- Beef broth
- 6-8 hours on low
Beef Chili
- Stew meat
- Onion, peppers, chili powder
- Crushed tomatoes
- 8 hours on low
Any beef cut will work wonderfully with minimal prep. Try out a new slow cooker beef recipe each week to add variety to your dinner routine.
Tips for the Best Slow Cooker Raw Beef
Follow these tips for getting the most flavor and tenderness out of raw beef in the slow cooker:
- Give it a rub – Season raw beef all over with salt, pepper, herbs, and spices for the best flavor.
- Sear for maximum depth – Browning beef before the slow cooker really boosts richness and complexity of flavors.
- Add aromatics – Onions, garlic, carrots, celery, and herbs amp up the flavor of the braising liquid.
- Use sturdy vegetables – Root veggies like potatoes, carrots, and parsnips hold up well to the long cooking time.
- Thicken the sauce – For a luscious gravy or sauce, stir in a cornstarch slurry at the end to thicken.
- Let it rest – Once cooked, let beef rest in the juices for 10-15 minutes before shredding for maximum moisture.
With these simple tips, you’ll have fork-tender, juicy beef dishes straight out of the slow cooker with minimal fuss.
Frequently Asked Questions
Here are answers to some of the most common questions about cooking raw beef in the slow cooker:
Is raw beef safe in the slow cooker?
Yes, as long as basic food safety guidelines are followed, raw beef is completely safe to cook in the slow cooker. Use fresh beef, keep at safe fridge temps, and cook on low for the full time to an internal temp of 160°F minimum.
Should you sear or brown the beef first?
Browning isn’t required, but it does add deeper flavor. Quickly searing beef before the slow cooker is recommended but skipping it saves time.
What recipes work best for raw beef in a slow cooker?
Tough, collagen-rich cuts like chuck roast, brisket, short ribs, and round work best. Lean tenderloin or sirloin can overcook. Stick to stews, chilis, pot roasts, shredded beef, etc.
What size beef roast should you use?
Aim for 2-3 pounds for larger roasts. Anything bigger may not fit or cook evenly. For stews, cut beef into 1-2 inch chunks.
How much liquid do you need in the slow cooker?
Just to come about 1/3 to 1/2 way up the side of the beef. Too little and it’ll dry out, too much and you’ll end up with soup.
How long do you cook raw beef in the slow cooker?
Most recipes take 8-10 hours on low for larger/tougher cuts. Lean meat and stews may only need 6-8 hours. Check at 6 hours for doneness.
The Benefits of Cooking Raw Beef in the Slow Cooker
Using the slow cooker with raw beef has many advantages:
Saves Time
Skip lengthy roasting or simmering times in the oven or on the stovetop. Let the slow cooker do the work for you.
Adds Moisture
The gentle heat and steam create incredibly moist, tender beef, even with cheaper cuts.
Infuses Flavor
As beef braises, it soaks up all the delicious flavors from the cooking liquid.
Makes Tough Cuts Tender
The long cook time transforms gristly meats into fall-apart tender perfection.
More Nutrients Stay Intact
The low temperature and moist heat help retain vitamins and minerals better than other cooking methods.
Minimal Effort Required
Simply toss in ingredients, turn it on, and dinner cooks itself!
Budget-Friendly
Take advantage of lower cost, tougher beef cuts shining in the slow cooker. Big flavor on a budget.
For easy weekday meals with minimal hassle and mess, cooking raw beef in the slow cooker is a winning technique.
Cooking Safely with Raw Beef in the Slow Cooker
Food safety is always important when handling raw meats like beef. Follow these guidelines:
- Use fresh, high-quality beef within 2 days of purchase
- Refrigerate beef at 40°F or below until ready to use
- Thaw frozen beef for 1-2 days in the fridge before cooking
- Wash hands, utensils, and surfaces after contact with raw beef
- Cook beef on low heat for full recommended time
- Use a food thermometer to verify temp reaches 160°F minimum
- Discard any leftovers after 4 days in the fridge
Taking these precautions will protect you against any illness. Slow cookers maintain safe cooking temperatures, so raw beef poses no special risks.
Tips for Buying Beef for the Slow Cooker
Picking out just the right cut of beef sets you up for slow cooker success. Here are some helpful tips:
- Choose tough cuts – Chuck roast, brisket, short ribs, round roast, etc. stand up to long cooking.
- Get uniform pieces – Similar sized chunks cook evenly. Avoid oddly shaped thin parts.
- Trim fat – Too much external fat can make the dish greasy. Trim off any thick layers or large pieces.
- Plan ahead – Shop 1-2 days before cooking so beef has time to thaw if frozen.
- Check expiration – Make sure meat will last for 8+ hours in the slow cooker.
- Select 2-3 lbs -Ideal size for most slow cooker recipes. Larger roasts won’t fit.
- Get boneless – Boneless cuts cook more evenly and shred easier after cooking.
With the right cut and size of beef, you’ll end up with fork-tender, flavorful beef dishes from the slow cooker every time.
Common Mistakes to Avoid
While cooking raw beef in the slow cooker is fairly foolproof, there are a few mistakes to avoid:
- Not adding enough liquid – This leads to dried out, overcooked beef
- Adding too much liquid – Results in bland, watery dishes
- Overcrowding cooker -Beef needs room to cook evenly
- Undercooking – Always cook for full recommended time
- Opening lid frequently – Prevents cooker from reaching/staying at safe temp
- Letting temperature fluctuate – Don’t remove insert from base during cooking
- Skipping food safety – Always thaw/handle/store beef safely
As long as you add the right amount of liquid, don’t overload cooker, cook for full time, and follow food safety guidelines, you’ll be enjoying delicious home cooked beef in no time.
Storing and Freezing Leftover Slow Cooker Beef
Like any leftovers, proper storage is key for enjoying slow cooker beef again later. Here are some storage tips:
Storing
- Let beef cool to room temp before packing in shallow containers
- Refrigerate within 2 hours of cooking
- Use leftovers within 3-4 days
- Don’t keep at room temp more than 2 hours total
Freezing
- Let beef cool fully before freezing
- Pack servings in freezer bags or airtight containers
- Remove as much air as possible
- Label with contents and date
- Use within 2-3 months for best quality
Follow these tips and you’ll have ready-to-reheat beef dishes stocked in the fridge or freezer for nutritious meals in a hurry.
Conclusion
Cooking raw beef in the slow cooker offers a hands-off, fuss-free way to enjoy tender, robustly flavored beef dishes any night of the week. While searing beef first adds depth, simply using raw beef cuts out an extra step without sacrificing safety or quality. With minimal prep time, the long, gentle cooking produces incredibly moist pot roasts, stews, chilis, and shredded beef. For quick yet satisfying homemade dinners, tossing raw beef in the slow cooker is a simple, smart solution.