Slow Cooker Steak And Potatoes (Printable)

Tender beef steaks with buttery potatoes, carrots, and aromatics slow-cooked to perfection in a rich beef broth infusion.

# 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
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:

01 - Pat the steaks 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. Sear seasoned steaks for 2 minutes per side until a rich brown crust forms. This step develops depth of flavor.
03 - Transfer seared steaks to the slow cooker. Arrange halved potatoes, sliced carrots, onion rings, and minced garlic around and over the meat.
04 - Pour beef broth and Worcestershire sauce evenly over the steak and vegetables, ensuring everything is moistened.
05 - Cover and cook on low setting for 6 hours. The beef should become fork-tender and potatoes cooked through when done.
06 - Taste the cooking liquid and adjust seasoning with salt or pepper if needed. Sprinkle with fresh parsley and serve hot.

# Expert Tips:

01 -
  • The meat becomes impossibly tender, almost melting in your mouth without any fancy techniques
  • Everything cooks in one pot, meaning you can set it and forget it until dinner time
  • It creates its own savory sauce while cooking, perfect for spooning over the potatoes
02 -
  • Searing might feel like an extra step, but those caramelized bits are where the deep flavor lives
  • The liquid might look thin initially, but it will reduce and concentrate into a beautiful sauce
  • Chuck steak actually becomes more tender than sirloin during long cooking, so don't be afraid of the cheaper cut
03 -
  • Dry your steaks thoroughly before seasoning to ensure proper searing
  • Let the dish rest for ten minutes after cooking before serving
  • Use Yukon Gold or red potatoes for the creamiest texture that still holds together

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