Slow Cooker Steak And Potatoes (Printable)

Tender beef steaks with buttery potatoes, carrots, and onions slow-cooked in a savory beef broth with aromatic herbs.

# What You'll 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

→ 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 completely dry with paper towels. Rub both sides generously with salt, black pepper, paprika, dried thyme, and dried 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 a deep brown crust forms. This step builds flavor through the Maillard reaction.
03 - Move seared steaks to the slow cooker insert, arranging them in a single layer at the bottom.
04 - Scatter halved baby potatoes, sliced carrots, onion slices, and minced garlic around and over the steaks, distributing evenly.
05 - Pour beef broth and Worcestershire sauce over the entire contents, ensuring even distribution.
06 - Cover with lid and cook on low setting for 6 hours until steaks are fork-tender and potatoes pierce easily with a knife.
07 - Taste the cooking liquid and adjust seasoning if necessary. Sprinkle with fresh chopped parsley and serve hot directly from the slow cooker.

# Expert Tips:

01 -
  • Set it in the morning and come home to a restaurant quality meal without any effort
  • The steaks become impossibly tender while developing that slow cooked depth you cannot rush
  • Everything cooks in one pot so cleanup is practically nonexistent
02 -
  • Searing the steaks first is worth the extra ten minutes because it creates flavor compounds you cannot get from slow cooking alone
  • Do not lift the lid during cooking time or you will lose heat and extend the cooking time significantly
  • The sauce will be thin straight from the slow cooker which is perfect for spooning over the potatoes
03 -
  • Cut your vegetables into similar sizes so everything finishes cooking at the same time
  • Let the meat rest for 5 minutes before serving so the juices redistribute

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