Categories: Eats, Life Style

Slow Cooker Citrus Beef

Hey, What’s Cookin’?

Today’s recipe is all about the beef–Slow Cooker Citrus Beef, to be exact!

Increasingly long and warm spring days mean that we are eager to be outside working in our yards, playing with our kids and/or pets, gardening, or just plain enjoying the fresh air and sunshine. But eventually we have to come back indoors because we are HUNGRY!  So fire up your slow cooker and have it cook your dinner while you enjoy the great outdoors. When you’re happy and tired and ready to come back inside, a warm, delicious meal of citrus beef will be waiting for you! The best of both worlds can be yours, courtesy of your kitchen helper the slow cooker!


Slow Cooker Citrus Beef

Adapted from: a recipe from Savory magazine
Serves: 6


  • 1/2 cup onion, thinly sliced
  • 2 lbs cubed beef stew meat
  • ¾ cup fresh orange juice (about 2 oranges)
  • ¼ cup fresh lime juice (about 3 limes)
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 6 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups shredded (or matchstick) carrots
  • 1 (12 oz) bag organic romaine hearts, cleaned and separated
  • 3 cups cauliflower rice; cooked and kept warm
  • hot sauce of your choice (optional)
  • 1/4 cup scallions, chopped (optional)



  1. Lightly oil the bottom and sides of a 4- to 5-qt slow cooker. Place half of the sliced onion on the bottom, layer the beef chunks on top, and scatter  the remaining onions on top the beef.
  2. Pour in the the orange, lime and lemon juices Sprinkle the garlic, oregano, cumin, salt and pepper over all.
  3. Cover and cook 7 hours on low until very tender. Add the shredded carrots to the cooker, stir and replace the lid. Cook for 1 hour longer.
  4. Using a slotted spoon, transfer meat and carrots to a bowl. Shred the beef with forks and moisten with some of the cooking liquid.  Taste beef and adjust salt and pepper if needed.
  5. To serve: spoon a some cauliflower rice down the center of a romaine leaf and pile on the shredded beef with carrots.  Add a drizzle of hot sauce and some scallions if you like. Fold edges of leaves over the top to eat taco-style!


Notes: To get the most out of this meal, pour the leftover cooking liquid through a fine mesh strainer into a glass bowl and refrigerate the liquid. After 24 hours, skim off the fat. You can now freeze the remaining beef/vegetable stock in a freezer-proof container to use as stock for a future beef dish!




Photograph via Savory magazine

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