Slow Cooker Steak And Potatoes (Printable)
Tender beef steaks with buttery baby potatoes, carrots, and aromatics slow-cooked to perfection.
# What You'll Need:
→ Meats
01 - 4 beef steaks (sirloin or chuck, approximately 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
# How to Make It:
01 - Pat the steaks thoroughly dry with paper towels. Rub both sides generously with salt, black pepper, paprika, dried thyme, and dried 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 rich brown crust forms. Transfer immediately to the slow cooker.
03 - Arrange halved baby potatoes, sliced carrots, onion rings, and minced garlic around and over the steaks in the slow cooker, distributing evenly.
04 - Pour beef broth and Worcestershire sauce evenly over the meat and vegetables, ensuring the liquid reaches the bottom of the cooker.
05 - Cover with the lid. Cook on low setting for 6 hours until steaks are fork-tender and potatoes are easily pierced with a knife.
06 - Taste the cooking liquid and adjust seasoning with additional salt and pepper if needed. Garnish generously with freshly chopped parsley before serving hot.
# Expert Suggestions:
01 -
- The meat becomes so tender you can cut it with a spoon
- Everything cooks in one pot with almost zero hands on time
02 -
- Searing the steaks first is worth the extra ten minutes because it creates flavor you cannot get any other way
- Do not lift the lid during cooking or you will lose heat and add time to the cooking process
03 -
- Cut your vegetables into similar sizes so they finish cooking at the same time
- Let the finished dish rest for 10 minutes before serving so the juices redistribute