Cover beef with flour and put it in a slow cooker. You’ll love it when it’s done

Cover Beef with Flour and Put It in a Slow Cooker: You’ll Love It When It’s Done

When it comes to easy, flavorful meals, slow cookers are a game-changer. They allow you to prepare a hearty meal with minimal effort, and the results are always tender, juicy, and full of flavor. One simple yet satisfying recipe involves beef, flour, and your trusty slow cooker. By covering the beef in flour and letting it slow cook for hours, you’ll end up with a dish that’s tender, savory, and oh-so-delicious. Here’s why this technique works and how to make it.

Why Cover Beef with Flour?

Before we dive into the recipe, let’s first discuss why covering the beef in flour is such a great idea. Flour helps to:

1. Create a Thickening Agent: When the beef cooks slowly, the flour helps thicken the sauce or broth you use, turning it into a rich, savory gravy. This adds both texture and flavor to the final dish.
2. Enhance Browning: Although you’re using a slow cooker, the flour gives the beef a golden crust when it sears. This small step adds depth of flavor and helps lock in the beef’s natural juices.
3. Boost Flavor: Flour can absorb spices and seasonings, allowing them to better adhere to the meat, which means more flavor in every bite.

The Slow Cooker Magic

Slow cooking is a great way to tenderize beef, especially tougher cuts like chuck roast or brisket. The long, low-heat cooking process breaks down the meat’s connective tissues, leaving you with melt-in-your-mouth tenderness. Pair that with the flour coating, and you have a dish that’s not only flavorful but also satisfying.

What You’ll Need:

• 2–3 lbs beef (chuck roast, stew meat, or any cut you prefer)
• 1/4 cup all-purpose flour
• Salt and pepper (to taste)
• 1–2 tablespoons vegetable oil (for searing)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth (or more, depending on the size of your slow cooker)
• 1 tablespoon Worcestershire sauce
• Optional: herbs and seasonings such as thyme, rosemary, or bay leaves

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