Slow Cooker Steak And Potatoes (Printable View)

Tender beef steaks with buttery potatoes slow-cooked in savory beef broth and herbs for an effortless hearty meal.

# What You 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

→ 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 dry with paper towels. Rub both sides thoroughly with salt, pepper, paprika, thyme, and rosemary, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Sear seasoned steaks for 2 minutes per side until a deep golden-brown crust forms. This step develops rich flavor through the Maillard reaction.
03 - Move seared steaks to the slow cooker insert, arranging them in a single layer at the bottom.
04 - Distribute halved potatoes, sliced carrots, onion rounds, and minced garlic around and over the steaks, ensuring even placement for consistent cooking.
05 - Pour beef broth and Worcestershire sauce evenly over all ingredients, ensuring the liquid reaches the bottom of the slow cooker.
06 - Cover with lid and cook on low setting for 6 hours. The steaks are done when fork-tender and easily shred, and potatoes offer no resistance when pierced.
07 - Taste the cooking liquid and adjust salt or pepper if necessary. Transfer to serving plates, spooning the cooking juices over the meat and vegetables. Garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The meat becomes so tender you can cut it with a spoon, no joke
  • Its practically impossible to mess up, even on your most exhausted days
  • Everything cooks in one pot, meaning minimal cleanup after dinner
02 -
  • Searing the meat first creates flavor compounds that slow cooking alone cant achieve
  • The sauce at the bottom is liquid gold—spoon it over everything when serving
  • Chuck steak will actually become more tender than sirloin in this cooking method
03 -
  • Dont overcrowd the pan when searing—work in batches if needed
  • Use Yukon Gold or red potatoes for the creamiest texture
  • Layer vegetables on the bottom so they cook in the juices

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