Slow Cooker Teriyaki Beef and Veggie Bowls
Slow Cooker Teriyaki Beef and Veggie Bowls are the ultimate weeknight meal, combining tender beef and vibrant vegetables in a savory-sweet teriyaki sauce. This dish is not only delicious but also incredibly easy to make, making it perfect for busy days. With minimal prep time and a flavorful outcome, it’s sure to become a family favorite. Serve over rice or quinoa for a satisfying dinner that will impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Ingredients
Scale
- 2 lbs boneless beef chuck roast
- 2 cups broccoli florets
- 2 bell peppers (mixed colors), sliced
- 2 carrots, sliced into thin rounds
- 1 cup teriyaki sauce
- 2 green onions, chopped
- 3 cups cooked rice or quinoa
- ¼ cup low-sodium soy sauce
- 2 tbsp honey or brown sugar
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
Instructions
- Prepare your ingredients by chopping vegetables and mincing garlic and ginger.
- In a skillet, sear the beef on all sides until browned.
- Transfer the beef to the slow cooker; add vegetables and teriyaki sauce.
- Cook on low for 6-8 hours or high for 3-4 hours until beef is fork-tender.
- Shred the beef in the slow cooker and mix with veggies before serving over rice or quinoa.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 12g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: For added flavor, marinate the beef overnight in teriyaki sauce. Substitute chicken or tofu for different protein options. Feel free to use frozen vegetables if you're short on time.