Super Easy Crock Pot Pepper Steak
There’s something deeply satisfying about the kind of meal that takes care of itself while you go about your day. This Crock Pot Pepper Steak recipe is one of those real food miracles; it’s slow-cooked, deeply flavorful, and built entirely from nutrient-rich, whole ingredients. Every element in this dish works synergistically to nourish your metabolism, restore energy, and keep hormones balanced.
At the base, tender chunks of grass-fed chuck roast deliver a steady stream of complete protein, iron, and collagen-building amino acids — the raw materials your body needs to repair, rebuild, and thrive. Add in the vibrant bell peppers and sweet red onions, and you’ve got an antioxidant powerhouse that supports cellular health, detox pathways, and stable blood sugar. The coconut aminos and tomato paste round out the flavor profile with umami depth and trace minerals, while also offering a low-inflammatory alternative to conventional sauces.
What makes this pepper steak dish even more special is its balance — protein, fiber, minerals, and phytonutrients in one pot. It’s slow food made simple: real ingredients, minimal prep, maximum nourishment. Serve it over cauliflower “rice” for a low-carb, gut-friendly option, or over soaked rice for a grounding, energy-sustaining version that honors your natural rhythms. Either way, your body will thank you for this one.
The Recipe
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Ingredients
Units USM
- 2 red onions, peeled and cut into wedges
- 1 1/2 pounds chuck roast, cut into bite-size pieces
- 3 red, orange or yellow bell peppers, cut into wedges
- 1 cup chicken broth
- 1/4 cup coconut aminos or gluten-free fermented Tamari
- 1/4 cup tomato paste
- 4 garlic cloves, minced
Instructions
- Layer in the igredients – place the onions in the bottom of the slow cooker, top the onions with the meat and then add the bell peppers.
- Whisk together the chicken broth, aminos, tomato paste and garlic and pour over the meat mixture. Gently press the vegetables and meat so the meat is submerged in the broth mixture (this helps prevent the meat from drying out).
- Cook for 6 hours on low. Serve pepper steak over cauliflower “rice” or soaked rice.
Nutrition Information
Yield: 4 servings
Serving Size: ~1 generous cup (without rice)
| Nutrient | Per Serving | Total (Whole Recipe) | Notes |
|---|---|---|---|
| Calories | ~260 kcal | ~1,050 kcal | Primarily from beef and broth fats |
| Protein | ~27 g | ~110 g | Supports muscle and metabolic repair |
| Fat | ~14 g | ~55 g | Mostly from beef; use grass-fed for omega balance |
| Carbohydrates | ~9 g | ~35 g | Natural carbs from veggies and tomato paste |
| Fiber | ~2 g | ~8 g | Supports digestion and gut microbiome |
| Sodium | ~600 mg | ~2,400 mg | Depends on broth and aminos |
| Iron | ~2.5 mg | ~10 mg | Absorbable iron from beef |
| Vitamin C | ~85% DV | ~350% DV | High from bell peppers and tomato paste |
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