Slow Cooker Steak And Potatoes (Printer-friendly)
Tender beef and buttery potatoes slow-cooked to perfection with aromatic herbs and rich beef broth.
# 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
→ 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 generously with salt, black pepper, paprika, dried thyme, and dried rosemary, ensuring even coverage.
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 golden-brown crust forms. This step locks in juices and enhances depth of flavor.
03 - Transfer seared steaks to the slow cooker insert. Arrange halved baby potatoes, sliced carrots, onion wedges, and minced garlic around and over the meat, distributing evenly.
04 - Pour beef broth and Worcestershire sauce over the ingredients, ensuring the liquid reaches about halfway up the sides of the steaks for proper braising.
05 - Cover with the lid and cook on low setting for 6 hours. The meat should be fork-tender and potatoes easily pierced with a knife.
06 - Taste the cooking liquid and adjust seasoning with additional salt or pepper if desired. Ladle onto plates and sprinkle generously with chopped fresh parsley.
# Expert Tips:
01 -
- Everything happens in one pot with almost zero active cooking time
- The steak emerges so tender you can cut it with a spoon
- Leftovers taste even better the next day if they last that long
02 -
- Searing creates flavor compounds that cannot be achieved any other way
- Resist lifting the lid during cooking as heat escape adds significant time
03 -
- Yukon Gold potatoes hold their shape better than russets
- Let the finished dish rest 15 minutes before serving for juicier meat