Slow Cooker Steak and Potatoes (Printable)
Tender beef steaks with buttery potatoes, carrots, and aromatic herbs slow-cooked to perfection.
# What you'll need:
→ Meats
01 - 4 beef sirloin or chuck steaks (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
# How to make it:
01 - Pat the steaks completely dry with paper towels. Generously season both sides of each steak 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 steaks for 2 minutes per side until deeply browned. Transfer to the slow cooker.
03 - Place halved potatoes, sliced carrots, onion, and minced garlic around and on top of the steaks in the slow cooker insert.
04 - Pour beef broth and Worcestershire sauce evenly over all ingredients in the slow cooker.
05 - Cover and cook on low setting for 6 hours, or until steaks are fork-tender and potatoes are easily pierced with a knife.
06 - Taste the cooking liquid and adjust seasoning with additional salt or pepper if needed. Garnish with chopped fresh parsley and serve hot.
# Expert Tips:
01 -
- That restaurant quality sear on the steaks followed by hours of slow braising creates this impossibly tender texture that makes you wonder why anyone cooks beef any other way
- The potatoes soak up all those beef juices and seasonings until theyre practically glazed in flavor, honestly my family fights over them more than the meat
02 -
- I learned the hard way that overcrowding the skillet when searing creates steam instead of that beautiful crust, so work in batches if your pan is smaller
- The Worcestershire sauce contains anchovies, which I discovered when my fish allergic friend had a reaction, so please check labels carefully if that matters to you
03 -
- That quick sear step might feel like extra work, but it creates flavor compounds that slow cooking alone cannot achieve, so please do not skip it
- Yukon Gold or red potatoes hold their shape better than russets, which can turn into mashed potatoes after six hours of cooking