Here are my favorite 18 crock pot beef recipes, perfect for a busy weeknight. All you need to do here is chuck everything into the slow cooker and let it do its thing. If you're ever struggling to cook dinner, I highly recommend getting a crock pot. Make a huge batch and make it last all week. I like to buy a large amount of beef and batch my cooking; it's so much easier this way.

1. Classic Slow Cooker Pot Roast

You can't beat a classic slow-cooked pot roast. I like to cook mine for at least 8 hours on a low temperature; around 190 Fahrenheit is ideal. If you set it to a high setting, this tends to dry out the meat, especially tougher cuts. I like to use chuck roast; it has enough fat for flavor and to keep the meat moist, but you can also use brisket.

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This one requires a little bit of prep, as you need to sear the meat before adding it to the slow cooker; you need to get that initial flavor from the browning. This should easily serve six people, assuming your roast is around the three to four pound range. You can quite easily scale this recipe; just don't overcrowd the pot. My top tip would be patience; if you keep opening the lid, you will increase the cook time. Trust the process.

Crock-Pot 7-Quart Manual Slow Cooker

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2. Crockpot Beef Stroganoff

I love a good beef stroganoff, especially when you do it in the slow cooker. All the flavors just seem to meld so much better. The great thing about the slow cooker is you can use cheap cuts of meat, which are generally tough, but cooking them for hours makes them super tender.

I always keep the temperature on a low setting, since this ensures a tender result. Remember to add your sour cream towards the end, because you do not want it to split. The key to good slow cooker meals is not to overload the pot. I like to always have it around two-thirds full, then cook it on low and let it do its thing.

3. Slow Cooker Beef Stew

This beef stew is a classic made easy by the slow cooker. I like to use chuck roast as my cut of meat; it has a lot of collagen, and this will break down over the slow cooking period and turn the sauce silky. Try not to skip searing your meat; you do really need this to generate a lot of flavor. If you don't sear it, the meat will just be gray and not as flavorful.

I like to use root vegetables such as carrots, sweet turnips, and potatoes at the bottom of the slow cooker; they take longer than you would think to cook, but they're well worth adding.

4. Crockpot Shredded Beef Tacos

The crockpot is great for cooking beef and making it super tender, which is ideal for tacos. Give the beef a good eight hours on a low setting to make sure it's super tender. I like to use chuck roast, as it has a good amount of fat for flavor and will keep the meat moist.

If you don't have chuck, brisket will work too. Just give it a good season and sear before adding it to the crockpot. Once cooked, it can be shredded and used to fill tacos.

5. Easy Slow Cooker Chili

Slow cooker chili is one of those meals you can look forward to after a busy day, as long as you prep ahead. This one requires you to chop some vegetables and use some canned beans, but once you've added it all to the pot, you are essentially done.

This is great for batch cooking, usually serving anywhere from 6 to 10 people. My favorite thing about chili is you can portion a large batch out and put it in the freezer for a later day, making sure you always have dinner ready for those busy nights.

6. Crockpot Beef and Broccoli

Crockpot beef and broccoli takes a little time to prepare. I like to use cuts like flank steak or chuck, and try to remember to cut against the grain to make sure it stays tender. I like to give this a good four hours on a low setting. Add your broccoli towards the end, as it can easily overcook and turn to mush.

The sauce is usually soy-based, using ingredients such as oyster sauce, brown sugar, garlic, and sesame oil. Use cornstarch as a slurry at the end to thicken it, and if you don't have cornstarch, you could also use arrowroot. I like to serve this over some pot-boiled basmati rice. It's a great weeknight meal.

7. Slow Cooker Sloppy Joes

Sloppy joes are one of my favorite meals, and the slow cooker is one of my best ways of cooking them. The preparation is minimal; all you need to do is brown the meat, mix up the sauce, and add it to the cooker. Then I let it cook- sloppy joes for a minimum of six hours.

A great thing about slow cooking is it allows the flavors to really develop. Don't forget to not add too much liquid, because your slow cooker traps the moisture, so you don't need as much compared to stovetop cooking.

8. Crockpot Italian Beef Sandwiches

For a good Italian beef sandwich, my go-to is to always use chuck roast as my protein for this one. It has plenty of fat, which gives good flavor, and it breaks down well over the slow cook.

A little bit of spice and a good Italian seasoning bring this beef to life. This one hardly requires any prep, and it's a good example of a dump-and-go dish. This one will serve eight people easily.

9. Slow Cooker Beef Ragu

Beef ragu is one of my favorites, and I love using the slow cooker to make this dish. Again, nice and low, slow on temperature, to turn this into a beautiful, tender dish. I always tend to set my slow cooker around the hour mark. You'll need to prep it by searing the meat for flavor and softening your herbs and aromatics.

Don't forget to deglaze to make sure none of that flavor sticks to the bottom of the pan. Some people think ragu and bolognese are the same, but ragu tends to use larger chunks of meat, whereas bolognese is minced meat. I love the difference in texture; ragu gives you more to chew on.

10. Crockpot Mongolian Beef

Mongolian beef is a good one to try if you're working for something different. This one will take around four hours, though most of the preparation takes about 15 minutes.

This dish is actually American Chinese and not Mongolian; the Mongolian reference is to the style of cooking. The slow cooker gives a great tenderness to the meat, whereas the traditional method of using the wok gives plenty of caramelization and extra flavor.

11. Slow Cooker Meatballs and Marinara

Meatballs and marinara are one of my favorite all-time dishes. The slow cooker keeps the meatballs lovely and moist as they slow-braise. This one should take you about six hours. You can make your own meatballs, or you can even use frozen, and the best part is you don't need to thaw them first.

The sauce will thicken as this one cooks, but a handy tip is to leave the lid open for the last half hour, since this helps thicken the sauce. Try not to overfill this little cooker, as you need the meatballs to have room to cook evenly. Serve on top of rice or spaghetti for the classic Italian-style weeknight dinner.

12. Crockpot Beef Fajitas

I love beef fajitas, just that little bit different from using chicken. All the work is done by this slow cooker, and you can use a tougher cut of meat such as flank or chuck. The water temperature and long cooking time help turn these cuts of meat lovely and tender.

This recipe is perfect for batch cooking or meal prep. You don't need to do much preparation if you use pre-sliced veg or peppers and onions; add them to the pot, and leave it to develop flavor. Always brown the meat before adding it to the slow cooker; this really does make a huge difference to the flavor.

13. Slow Cooker Corned Beef and Cabbage

Corned beef and cabbage is a classic combination. Corned beef tends to be cured brisket, which most people aren't familiar with. Give this around 9 hours to ensure tenderness.

Add the cabbage near the end of cooking to stop it from going mushy. Brisket is a tough cut of meat, so don't be tempted to cook it at a higher temperature for a shorter time. It will just end up with tougher meat.

14. Crockpot Beef Enchilada Soup

This beef enchilada soup is packed with flavor, especially when made in the slow cooker. All you need to do is brown the beef to ensure a deep, rich flavor. You can use chuck roast or even ground beef, along with enchilada sauce, beans, corn, stock, and chilies.

This is a perfect example of a one-bowl meal and easily serves six people. My top tip: crockpot soups tend to thicken as they sit, so if you are going to reheat leftovers, you may need to add some extra stock to help loosen the soup.

15. Slow Cooker Korean BBQ Beef

Slow Cooker Korean BBQ Beef really highlights the flavor of gochujang and is so tasty. It's common to use chuck roast, but I like to use short rib because it has a lot of fat, which helps with flavor and keeps the meat tender.

The barbecue base of flavor comes from gochujang, soy, sesame, and garlic, but sometimes I use pear and apple to tenderize. Again, use a low-and-slow cooking method, and you will end up with something super tender.

16. Crockpot Hamburger Soup

Hamburger soup is another classic done well by the slow cooker. This one uses ground beef, and don't forget to brown this first, since the majority of the flavor comes from the browning. Cook this for around seven hours on a low temp. Ground beef can easily dry out if you cook it at too high a temperature.

This will serve six people, possibly more, as it is a filling and hearty soup. You can scale this up or down very easily. Minimal chopping is required, and you can use pre-chopped veg and canned tomatoes to make this process even quicker. One of the best things about slow cooking is the smell, and it makes you look forward to a tasty meal.

17. Slow Cooker Beef Tips and Gravy

Beef tips and gravy tend to always use tough cuts of meat, making them ideal for a long, slow cook. I tend to cook this for around seven hours to ensure tenderness. Try not to be tempted to increase the heat, as this can toughen the meat. Beef tips are usually cubed chuck or sirloin tips, or even sometimes sirloin trimmings.

The tasty gravy tends to come from the braising liquid, thickened with a cornstarch slurry. This will easily serve five people, and any leftovers afterward can be frozen and reheated very easily.

18. Crockpot Barbacoa Beef

Barbacoa beef is traditionally braised using beef cheek, but we use chuck roast in this recipe. You need to cook it for about 8 hours on a low setting to achieve the best texture. Remember that your meat can shrink during cooking, so keep that in mind when sizing your servings.

The yield from this recipe assumes a roast of about three to four pounds in weight. One of the great things about this recipe is you can use it for so many different things- think tacos, burritos, nachos, and rice bowls. You can freeze this easily, and it's ideal for meal prep.