Slow Cooker Beef Chuck with Chickpeas and Tomatoes Step-by-step instructions

Before you start

Before you begin, cut the beef chuck into 1 1/2-inch pieces, trimming any large pieces of fat if you like. If using canned chickpeas, drain and rinse them well. Measure out the paprika, salt, and pepper. Have the crushed tomatoes ready.

No need to preheat anything; the slow cooker does all the work. This recipe comes together in minutes, so you can prep everything in advance and store it in the refrigerator overnight, then start the slow cooker in the morning.

Instructions

Layer the Ingredients

1. 1Add the Beef
   Place the beef chuck pieces in the bottom of the slow cooker in a single layer. Season with salt and black pepper. The beef will brown as it cooks, so there is no need to sear it first.
   Look for The beef should cover the bottom of the slow cooker evenly.
   Tip For even cooking, try to cut the beef into similar-sized pieces, about 1 1/2 inches.
2. 2Scatter the Chickpeas
   Sprinkle the cooked chickpeas evenly over the beef. They will absorb the tomato sauce and become tender as they cook.
   Look for The chickpeas should be spread out, not piled in one spot.
   Tip If using canned chickpeas, rinse them well to remove excess sodium.
3. 3Sprinkle the Paprika
   Dust the sweet paprika over the chickpeas and beef. Use a spoon to sprinkle it evenly so every bite gets a hint of warm spice.
   Look for A fine red dusting covers the top of the ingredients.
   Tip Paprika can clump, so sprinkle slowly and break up any lumps with your fingers.
4. 4Pour in the Tomatoes
   Pour the crushed tomatoes over everything in the slow cooker. Use a spatula to gently stir the mixture, making sure the tomatoes coat the beef and chickpeas evenly.
   Look for The sauce should be a deep red, covering most of the ingredients.
   Tip If you prefer a thinner sauce, add a splash of water or beef broth.

The slow cooker should contain the beef in a single layer, topped with chickpeas, a dusting of paprika, and crushed tomatoes covering everything.

The mixture should look colorful and saucy, with the red paprika contrasting against the chickpeas and beef. Give it a gentle stir to combine, but don't worry if it's not perfectly mixed; the slow cooker will do the work.

Cook Until Tender

5. 5Cook Low and Slow
   Cover the slow cooker and cook on low for 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender and easily pulls apart. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid; each peek adds 20 minutes of cooking time.
6. 6Check for Tenderness
   After the cooking time, check the beef by piercing a piece with a fork. It should slide in easily and the meat should shred with little resistance. If not, continue cooking for another 30 minutes to 1 hour. Let it rest for 3 minutes before slicing.
   Look for The beef should be deeply browned and the sauce thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin at this point, leave the lid off for 15 minutes to reduce.

After 8 hours on low, the kitchen will smell deeply savory and sweet. The sauce will be bubbling gently, and the beef should be dark and glossy. Pierce a piece with a fork; it should slide in easily. The chickpeas should be soft but still hold their shape. If the beef is still tough, continue cooking and check again in 30 minutes.

Rest and Serve

7. 7Rest the Beef
   Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist and tender.
   Look for The sauce will settle and slightly thicken as it rests.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use this time to prepare any side dishes or garnishes.
8. 8Serve
   Serve the beef and chickpeas hot, spooning the glossy sauce over the top. This dish pairs well with crusty bread, rice, or mashed potatoes.
   Look for The beef should be glistening with sauce, and the chickpeas tender.
   Tip For a fresh finish, sprinkle with chopped parsley or a squeeze of lemon.

Once the beef is fork-tender, turn off the slow cooker and let it rest for at least 3 minutes. The sauce will thicken slightly as it sits. Spoon the beef and chickpeas into bowls, making sure to include plenty of the rich, glossy sauce. The meat should be falling apart, and the chickpeas should be creamy. Serve hot.

Common mistakes

One common mistake is lifting the lid too often during cooking. Each time you open the slow cooker, heat escapes and adds 20 minutes to the cooking time. Another is using lean beef, which can become dry and stringy.

Stick with well-marbled chuck. Also, be careful not to overseason; the chickpeas and tomatoes already have some saltiness, so taste before adding extra salt. Finally, don't rush the cooking; if the beef isn't tender, give it more time.

How to tell it’s done

The dish is done when the beef is fork-tender and easily shreds with a fork. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but because it cooks low and slow, it will be far beyond that and incredibly tender.

The sauce should be thick and glossy, clinging to the meat and chickpeas. If the sauce seems too thin, remove the lid and cook on high for 15 to 20 minutes to reduce. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest