Ingredients:

  • 2 lbs beef chuck roast, sliced into 1-inch strips
  • 3 large bell peppers, sliced into strips
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) stewed tomatoes, undrained
  • 1/2 cup soy sauce
  • 1/4 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the sliced beef chuck strips at the bottom of the slow cooker.
  2. Layer the sliced onions and bell peppers directly on top of the meat.
  3. Stir the minced garlic into the vegetables to ensure even distribution.
  4. In a small bowl, whisk together the soy sauce, beef broth, Worcestershire sauce, brown sugar, black pepper, and salt.
  5. Pour the sauce mixture and the entire can of stewed tomatoes, including the juice, over the beef and vegetables.
  6. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the beef is tender enough to break with a fork.
  7. Whisk the cornstarch and cold water together in a small cup until smooth.
  8. Stir the cornstarch slurry into the slow cooker, cover, and cook for the remaining 30 minutes until the sauce transforms into a thick, glossy gravy.