Slow Cooker Steak And Potatoes (Printable)
Tender beef steaks and buttery potatoes slow-cooked to perfection for an easy, hearty meal.
# What You'll Need:
→ Meats
01 - 4 beef steaks (sirloin or chuck, 5-7 oz each)
→ Vegetables
02 - 1.75 lbs baby potatoes, halved
03 - 2 medium carrots, sliced
04 - 1 large onion, sliced
05 - 3 cloves garlic, minced
→ Spices & Herbs
06 - 1 tsp dried thyme
07 - 1 tsp dried rosemary
08 - 1 tsp paprika
09 - 1/2 tsp black pepper
10 - 1 tsp salt
→ Liquids
11 - 1 cup beef broth
12 - 2 tbsp Worcestershire sauce
→ Fats
13 - 2 tbsp olive oil
→ Optional
14 - Chopped fresh parsley for garnish
# Steps:
01 - Pat the steaks completely dry with paper towels. Rub both sides thoroughly with salt, pepper, paprika, thyme, and rosemary, pressing spices into the meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear seasoned steaks for 2 minutes per side until deeply browned. This step builds flavor but can be skipped.
03 - Transfer browned steaks to the slow cooker insert. Arrange halved potatoes, sliced carrots, onion wedges, and minced garlic around and over the meat.
04 - Pour beef broth and Worcestershire sauce evenly over the entire contents, ensuring some liquid reaches the bottom.
05 - Cover with lid and cook on low setting for 6 hours. Steaks should be fork-tender and potatoes easily pierced with a knife.
06 - Taste the cooking liquid and adjust salt or pepper if desired. Ladle into bowls and garnish with freshly chopped parsley.
# Expert Tips:
01 -
- The meat becomes so tender you can cut it with a spoon, no joke
- Everything cooks in one pot, meaning minimal cleanup and maximum relaxation
02 -
- Searing the steaks first is technically optional but skipping it means missing out on those incredible browned bits that add deep flavor complexity
- The dish continues cooking even after you turn off the slow cooker, so remove the food promptly to prevent the meat from falling apart completely
03 -
- Cut your potatoes into uniform sizes so they all finish cooking at the same time
- Layering potatoes at the bottom prevents the meat from sitting directly on the heating element