8 Easy Slow Cooker Beef and Rice Recipes (With Tips for Perfect Rice)
The easiest slow cooker beef and rice meals cook the beef low and slow, then serve it over rice cooked separately. That gives tender beef and fluffy rice every time. Most beef recipes here take 6 to 8 hours on low or 3 to 4 hours on high.
You can also cook the rice in the slow cooker. Add converted (parboiled) long-grain rice with extra liquid for the last 1½ to 2 hours on high, so it does not turn mushy.
- Chuck roast and stew meat get tender over long cooking. Flank and sirloin suit shorter cooks.
- Uncooked rice added at the start turns to mush. Add it near the end, or cook it separately.
- Converted (parboiled) rice holds its shape best in a slow cooker.
- Brown ground beef first and drain the fat. Always thaw meat before slow cooking, as the USDA advises.
- Refrigerate leftovers within 2 hours, and reheat them on the stove or in the microwave, not in the slow cooker.
How to cook beef and rice in a slow cooker
Beef needs hours; rice needs minutes. That is the main challenge with slow cooker beef and rice. There are two reliable ways to get both right.
| Method | How | Best for |
|---|---|---|
| Beef on rice | Slow cook the beef; cook rice in a rice cooker or pot in the last 30 minutes | Best texture; any rice, including jasmine or basmati |
| Beef and rice together | Cook the beef, then stir in converted rice and extra hot liquid for the last 1½ to 2 hours on high | One-pot pilafs, casseroles and soups |
For the one-pot method, a good starting point is about 1 cup of extra hot broth for every ½ cup of converted rice. Check it after 1½ hours. Slow cookers vary, so add a splash more liquid if the rice is still firm.
Which beef to use
- Chuck roast or stew meat: best for 7 to 8 hours on low. It becomes fork-tender.
- Flank, sirloin or round, sliced: best for 4 to 6 hours on low, for “takeout-style” dishes. See our guide to slow cooking sirloin steak.
- Ground beef or mince: brown and drain first, then cook 3 to 4 hours on low.
8 easy slow cooker beef and rice recipes
1. Slow cooker beef and vegetable rice
You need: 2 lb chuck roast in 1½-inch cubes, 1 onion, 3 carrots, 2 celery sticks, 3 garlic cloves, 2 cups beef broth, 1 tbsp tomato paste, 1 tsp thyme, 1 cup converted rice.
Method: Put the vegetables on the bottom, beef on top, and add broth, tomato paste and thyme. Cook on low for 7 hours. Stir in the rice and 2 cups of hot broth, then cook on high for 1½ to 2 hours until the rice is tender.
2. Slow cooker Mongolian beef over rice
You need: 1½ lb flank steak sliced thinly across the grain, ¼ cup cornstarch, ½ cup low-sodium soy sauce, ½ cup water, ⅓ cup brown sugar, 4 garlic cloves, 1 tbsp grated ginger, green onions.
Method: Toss the beef in cornstarch and add to the cooker. Mix the soy sauce, water, sugar, garlic and ginger and pour over. Cook on low for 4 to 5 hours, stir in green onions, and serve over jasmine rice.
3. Slow cooker beef and broccoli
You need: 1½ lb chuck or flank sliced thin, 1 cup beef broth, ½ cup soy sauce, ⅓ cup brown sugar, 1 tbsp sesame oil, 3 garlic cloves, 2 tbsp cornstarch, 4 cups broccoli florets.
Method: Cook the beef with the broth, soy sauce, sugar, sesame oil and garlic on low for 5 to 6 hours. Stir in the cornstarch mixed with water and the broccoli. Cook on high for 20 to 30 minutes and serve over rice.
4. Mediterranean beef and rice
You need: 2 lb beef stew meat or strips, 1 onion, 4 garlic cloves, 1 can (14.5 oz) diced tomatoes, 1 cup beef broth, 1 tsp oregano, 1 tsp smoked paprika, ½ cup olives, 1 cup converted rice, feta and parsley to serve.
Method: Cook the beef, onion, garlic, tomatoes, broth and spices on low for 7 hours. Add the olives, the rice and 1½ cups hot broth, and cook on high for 1½ to 2 hours. Top with feta and parsley.
5. Easy beef rice pilaf
You need: 1½ lb diced beef, 1 onion, 2 garlic cloves, 1 tsp cumin, 1 tsp cinnamon, 1 tsp paprika, 3 cups beef stock, 1½ cups converted long-grain rice, ¼ cup raisins or chopped apricots, toasted almonds.
Method: Brown the beef and onion in a pan, then add to the cooker with the spices and 1 cup of stock. Cook on low for 6 hours. Add the rice, fruit and remaining hot stock, and cook on high for 1½ to 2 hours. Fluff and top with almonds.
6. Ground beef and rice casserole (taco style)
You need: 1 lb ground beef, browned and drained, 1 onion, 1 can black beans, 1 cup corn, 1 can (10 oz) diced tomatoes with green chiles, 1 packet taco seasoning, 1 cup converted rice, 2 cups beef broth, shredded cheese.
Method: Stir everything except the cheese into a greased slow cooker. Cook on low for 3 to 4 hours or high for 2 to 2½ hours, until the rice is tender. Scatter cheese on top for the last 10 minutes.
7. Stuffed pepper soup
You need: 1 lb ground beef, browned and drained, 2 bell peppers, 1 onion, 1 can crushed tomatoes, 4 cups beef broth, 1 tsp Italian seasoning, 2 cups cooked rice.
Method: Cook everything except the rice on low for 6 hours or high for 3 hours. Stir in the cooked rice just before serving so it does not absorb all the broth.
8. Beef tips and gravy over rice
You need: 2 lb sirloin tips or chuck in 1½-inch pieces, 1 onion, 1 packet onion soup mix, 2 cups beef broth, 1 tbsp Worcestershire sauce, 2 tbsp cornstarch.
Method: Cook the beef, onion, soup mix, broth and Worcestershire sauce on low for 7 to 8 hours. Stir in the cornstarch mixed with water and cook on high for 15 to 20 minutes. Serve over white or brown rice.
Tips for perfect slow cooker beef and rice
- Brown for flavor. Searing beef first is optional, but it gives a deeper flavor. Ground beef should always be browned and drained.
- Layer properly. The USDA advises putting vegetables on the bottom, where the heat is highest, with meat on top.
- Fill half to two-thirds full. Underfilled cookers overcook; overfilled ones may not heat safely.
- Keep the lid on. Each peek adds cooking time.
- Use less liquid than a stovetop recipe. Slow cookers lose very little moisture.
- Add rice late. Uncooked rice added at the start will turn to porridge.
Storing and reheating
The USDA says leftovers should be refrigerated within 2 hours, divided into shallow containers so they cool quickly. They keep for 3 to 4 days in the refrigerator or 3 to 4 months in the freezer.
Reheat leftovers on the stove or in the microwave until steaming hot, adding a splash of broth so the rice does not dry out. The USDA advises against reheating leftovers in a slow cooker, because it heats too slowly.
Frequently asked questions
Can you put uncooked rice in a slow cooker with beef?
Yes, but add it near the end. Stir in converted rice with extra hot liquid for the last 1½ to 2 hours on high. Added at the start, it overcooks and turns mushy.
What is the best rice for the slow cooker?
Converted (parboiled) long-grain rice, because it holds its shape. For jasmine, basmati or brown rice, cook it separately and serve the beef over it.
Do you need to brown beef before slow cooking?
Not for chunks of beef, though it adds flavor. Brown ground beef first and drain the fat, which also stops the dish being greasy.
How long do you cook beef and rice in a slow cooker?
Most beef cooks for 6 to 8 hours on low or 3 to 4 hours on high. Add converted rice for the last 1½ to 2 hours on high, or cook rice separately.
Can I use ground beef (mince) instead of beef chunks?
Yes. Brown and drain it, then cook for 3 to 4 hours on low. The taco casserole and stuffed pepper soup above are written for ground beef.
The bottom line
For the best slow cooker beef and rice, cook the beef low and slow and serve it over freshly cooked rice. For one-pot meals, add converted rice with extra liquid in the last 1½ to 2 hours.
Need a rice cooker for the side? See our guides to measuring rice for a rice cooker and Rice-A-Roni in a rice cooker.
- USDA Food Safety and Inspection Service, Slow Cookers and Food Safety.
- USDA Food Safety and Inspection Service, Leftovers and Food Safety.
- Crock-Pot, Slow Cooker Cooking Tips.
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