Slow Cooker Steak And Potatoes (Print Version)

Tender beef and buttery potatoes slow-cooked for a hearty, comforting meal perfect for busy days.

# What You 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
05 - 3 cloves garlic, minced

→ Spices & Herbs

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 Garnish

14 - Chopped fresh parsley, for garnish

# How to Prepare:

01 - Pat the steaks completely dry with paper towels. Rub both sides generously 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 deeply browned. This step develops rich caramelization.
03 - Transfer browned steaks to the slow cooker base. Arrange halved potatoes, sliced carrots, onion wedges, and minced garlic around and over the meat.
04 - Pour beef broth and Worcestershire sauce evenly over all ingredients. The liquid should partially cover the vegetables but not completely submerge the steaks.
05 - Cover with lid and cook on low setting for 6 hours. The meat is done when it fork-tender and potatoes offer no resistance when pierced.
06 - Taste the cooking liquid and adjust seasoning with additional salt or pepper if desired. Sprinkle with fresh parsley just before plating.

# Expert Advice:

01 -
  • The meat becomes so tender you can cut it with a spoon, yet it still holds onto that incredible beefy flavor that makes comfort food feel like a warm hug
  • It's one of those rare recipes that tastes like you spent all day cooking, when really you just spent ten minutes throwing everything in the pot
  • The house smells absolutely incredible for hours, which is honestly half the joy of making it
02 -
  • Searing the steaks first is absolutely worth the extra 10 minutes because it creates those caramelized bits that dissolve into the most incredible sauce
  • Don't skip the Worcestershire sauce, it's the difference between good pot roast and great pot roast
03 -
  • Arrange the potatoes cut-side down where possible, they develop this lovely almost roasted texture that way
  • If your slow cooker runs hot, check at 5 hours, overcooked steak can't be salvaged

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