Slow Cooker Steak And Potatoes (Printable)
Tender beef and buttery potatoes slow-cooked with herbs for a hearty, comforting meal.
# What you'll need:
→ Meats
01 - 4 beef steaks (sirloin or chuck, about 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
# Directions:
01 - Pat the steaks dry with paper towels. Rub both sides thoroughly with salt, pepper, paprika, thyme, and rosemary, pressing spices into meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear steaks for 2 minutes per side until deep golden brown crust forms. This step enhances flavor depth.
03 - Transfer seared steaks to slow cooker base. Arrange potatoes, carrots, onion, and garlic around and over the meat.
04 - Pour beef broth and Worcestershire sauce evenly over all ingredients. Ensure vegetables at bottom are submerged.
05 - Cover with lid. Cook on low setting for 6 hours until steak fork-tender and potatoes easily pierced with knife.
06 - Taste cooking liquid and adjust seasoning if necessary. Sprinkle with fresh parsley and serve hot.
# Expert Suggestions:
01 -
- Five minutes of active effort turns into six hours of unattended magic
- The steak becomes impossibly tender without requiring any special techniques
02 -
- Searing is optional but creates flavor compounds that slow cooking alone cannot achieve
- Cutting all vegetables to similar sizes ensures everything finishes cooking at the same time
03 -
- Layer vegetables under the steaks so they cook in the flavorful drippings
- Resist lifting the lid during cooking. Every peek adds twenty minutes to the time.