Beef and Green Beans (Slow Cooker)

This beef and green bean recipe doesn’t take a lot of preparation, but the result is delicious.

Chuck roast is a less expensive cut of meat that becomes tender with long slow cooking.  However, it does have plenty of fat on it which my husband doesn’t care for.  Since the chuck roast is cut into strips for this dish, I am able to trim most of the fat and my husband is happy!

5.0 from 3 reviews
Beef and Green Beans (Slow Cooker)
Recipe type: Main
  • 3 pounds chuck roast
  • ⅓ cup rice flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 large onion, sliced
  • 2 (14.5 ounce) cans diced tomatoes, with juice
  • 2 cloves garlic, minced
  • 2 Tablespoons molasses
  • 16 ounces frozen slender green beans
  1. Cut the roast in to strips about ¾ inch wide. Trim most of the fat.
  2. Combine the strips of roast, flour, salt and pepper in a greased 6 quart or larger slow cooker. If using a smaller cooker, cut the recipe in half.
  3. Add the remaining ingredients and stir to mix them together.
  4. Cover and cook on low 6 – 8 hours or high 3 – 4 hours.
  5. Serve with rice or pasta.


About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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  1. Looks delicious! My husband would like this, too, especially if I’d trim the chuck roast. I’m always sorry when I skip that step. The molasses sounds like a nice addition.

  2. My mouth is watering at the thought of this!

  3. That sounds delicious! Which my menu looked that good!

  4. Thank you so much for posting this recipe! I used two 1.5 English Roast (trimmed of major fat sections) and a 28oz can of Muir Glen organic fired roasted crushed tomatoes. Otherwise, I used the exact ingredients called for in your version. As the mother in a family of five that includes a son who is picky when it comes to meat and a daughter who is picky about veggies, I was very impressed that all five of us loved this dish. The only thing I would try next time is using coconut flour in place of the rice flour, as we are working our way towards going grain-free. This was easy, delicious, and the aroma took me back to trips to my grandma’s house where she could always be found cooking up something yummy – a definite keeper! :)

    • Pam, I’m glad you all enjoyed it! Thanks for letting me know. I am eating a lot less grains and have made this without any flour at all. It was not as thick, but was still very good.

  5. Rosanna says:

    What to use instead of molasses?
    Thank you

  6. Judy Lefebvre says:

    Thank u for posting real food.

  7. Tami Burchette says:

    This recipe looks great! Was wondering if regular flour and fresh green beans could be used? Also how many servings does this make? Thank you in advance

    • I’ve never made it with regular flour. It would probably work, and fresh green beans should work too. The servings depends on whether you eat it alone as a sort of stew or serve it with rice. Consider how many servings you would normally get from 3 pounds of chuck roast (which has a fair amount of fat).

  8. I love this dish. Something my Lebanese husband grew up on.

  9. Carolyn Ramsey says:

    can you email this recipe so I can print it?

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