Slow Cooker Steak and Potatoes (Print View)

Tender beef steaks and buttery potatoes slow-cooked to perfection for a hearty, comforting meal.

# 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
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

14 - Chopped fresh parsley, for garnish

# How to Make:

01 - Pat the steaks thoroughly 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 steaks for 2 minutes per side until a rich brown crust forms. This step develops deep flavor but may be skipped if time is limited.
03 - Transfer seared steaks to the slow cooker insert. Arrange potatoes, carrots, onion slices, and minced garlic around and over the steaks.
04 - Pour beef broth and Worcestershire sauce evenly over the meat and vegetables. Ensure liquid is distributed throughout.
05 - Cover with lid. Cook on low setting for 6 hours until steaks are fork-tender and potatoes pierce easily.
06 - Taste and adjust seasoning with additional salt and pepper if desired. Ladle onto plates, spooning broth and vegetables over the steaks. Garnish with fresh parsley.

# Expert Suggestions:

01 -
  • The sear step takes three minutes but creates restaurant quality depth most slow cooker recipes miss completely
  • Everything cooks in one pot leaving you with exactly zero dishes to scrub after dinner
02 -
  • Skip the sear step and you will still have a decent meal but you will miss the incredible flavor foundation that browning creates
  • The potatoes release starch as they cook which naturally thickens the liquid into a light sauce
03 -
  • Use Yukon Gold or red potatoes for the creamiest texture that still holds together
  • Let the steaks rest for five minutes before serving to redistribute the juices

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