Slow Cooker Steak And Potatoes (Printable Version)
Tender beef steaks with buttery potatoes, carrots, and onions slow-cooked in savory beef broth with herbs. A hearty, comforting meal ready when you are.
# What You Need:
→ Meats
01 - 4 beef steaks (sirloin or chuck, about 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 - Chopped fresh parsley, for garnish
# Directions:
01 - Pat the steaks thoroughly dry with paper towels. Rub both sides evenly with salt, pepper, paprika, thyme, and rosemary, pressing the 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 a deep brown crust forms. Transfer immediately to the slow cooker.
03 - Arrange halved potatoes, sliced carrots, onion wedges, and minced garlic around and over the steaks in the slow cooker insert.
04 - Pour beef broth and Worcestershire sauce evenly over the meat and vegetables. Do not stir.
05 - Cover with lid. Cook on low setting for 6 hours until steak forks apart easily and potatoes are tender throughout.
06 - Taste the cooking liquid and adjust seasoning with salt and pepper if desired. Sprinkle with fresh chopped parsley just before serving.
# Expert Tips:
01 -
- The meat becomes fork tender without any effort on your part
- Everything cooks in one pot so cleanup is basically nonexistent
02 -
- Searing the meat first is worth the extra 10 minutes for the depth of flavor it adds
- Adding the full amount of salt at the start can make the final dish too salty as it concentrates
03 -
- Yukon Gold or red potatoes hold their shape better than russets
- Always check your Worcestershire sauce label if you need this to be gluten free