3-Ingredient Thousand Garlic Steak (in the Slow Cooker)

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Around our house, we call this recipe “Thousand Garlic Beef.” Isn’t that the most alluring name ever? It’s like a your average cut of roast went and got itself a stage name, moved to Vegas, and started wearing pasties.

Thousand Garlic Pasties.

The magic of the recipe (despite thousand mention) is that it’s absurdly simplesimple. Like, three ingredients simple. Plop, plop, plop, slow cook. That’s seriously all you have to do to prep this recipe.

And, just like Vegas, this steak brings the world together at your fingertips. It’s flavor is so versatile, you can pair it with Asian flavors, make it Mexican, turn it into Americano comfort yums, or put a tophat on it and take it to prom. It’s just seriously unstoppable.

Grab anywhere from 1-3 pounds of  cheap cut of grassfed beef (it’s the caveeat way), pop it into your crockpot, and you’ll have a tender, incredibly flavorful meat ready to pop into any dish ever.

  • Toss it in chili
  • Stuff it in tacos and burritos
  • Make it into a mean Shepherd’s Pie
  • Get gourmet with your nacho making
  • Sprinkle it on salads
  • Turn it into shredded BBQ
  • Get French Dippy with it
  • Melt it into a cheesesteak
  • Stuff it into peppers
  • Stir it into soups
  • The options are endless!

Serve it straight out of the crockpot, or shred/dice the cooked meat and store it for later. The meat will keep in the fridge, in an airtight container for up to 3 days. If you’d like to freeze it, zip it tight into a freezer bag and use it within 4 weeks of freezage.

Would love to hear how you’re mixing your Thousand Garlic Steak into your fave, fast recipes. Leave a comment and offer up your family’s ideas. And, stay tuned for more recipes that make quick-fast-clever use of this yummy beef.

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3-Ingredient Thousand Garlic Steak (in the Slow Cooker)


1-3 pounds beef roast or cheap steak
1-4 tablespoons chopped garlic
1/4 cup olive oil
salt and pepper


1. Beef in slow cooker.
2. Garlic on beef in slow cooker.
3. Drizzle with olive oil
4. Salt and pepper profusely.
5. Cover, cook, 6 hours on high.
6. Shred, slice, or dice. Serve.