Slow Cooker Steak And Potatoes (Printable Version)
Tender beef steaks and buttery potatoes slow-cooked with herbs for an easy, hearty meal.
# Ingredient List:
→ Meats
01 - 4 beef sirloin or chuck steaks (5-7 oz each)
→ Vegetables
02 - 1.75 lbs baby potatoes, halved
03 - 2 medium carrots, sliced
04 - 1 large onion, sliced
→ Spices & Herbs
05 - 3 cloves garlic, minced
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 - Fresh chopped parsley for garnish
# How to Make:
01 - Pat steaks thoroughly dry with paper towels. Rub both sides generously with salt, pepper, paprika, thyme, and rosemary, pressing seasonings 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 deep golden brown crust forms. Transfer to slow cooker.
03 - Place halved potatoes, sliced carrots, onion wedges, and minced garlic in and around the steaks in the slow cooker insert.
04 - Pour beef broth and Worcestershire sauce evenly over the meat and vegetables.
05 - Cover with lid and cook on low setting for 6 hours until steak is fork-tender and potatoes are easily pierced with a knife.
06 - Taste cooking liquid and adjust salt and pepper if needed. Sprinkle with fresh parsley and serve hot.
# Expert Tips:
01 -
- The meat becomes fork-tender without any hands-on effort during cooking
- One pot means minimal cleanup and maximum comfort food satisfaction
02 -
- Searing the steaks first adds a caramelized depth that slow cooking alone cannot achieve
- Resist the urge to lift the lid during cooking, which lets heat escape and extends cook time
03 -
- Cheap cuts of beef often produce the most flavorful results
- Yukon Gold potatoes have the best creamy texture for slow cooking