Slow Cooker Steak and Potatoes (Printable Version)

Tender beef steaks and buttery potatoes slow-cooked with herbs for a comforting, hearty meal ready when you are.

# What You’ll 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

14 - Chopped fresh parsley, for garnish

# Directions:

01 - Pat the steaks dry with paper towels. Season 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 steaks for 2 minutes per side until a deep brown crust forms. This step builds flavor but can be skipped for convenience.
03 - Transfer seared steaks to the slow cooker. Arrange potatoes, carrots, onion, and garlic around and over the meat, distributing evenly.
04 - Pour beef broth and Worcestershire sauce evenly over all ingredients. Ensure liquid reaches the bottom layer but doesn't completely submerge the steaks.
05 - Cover and cook on low setting for 6 hours. The steaks are done when fork-tender and potatoes easily pierce with a knife.
06 - Taste the cooking liquid and adjust salt and pepper if needed. Transfer to serving plates and garnish with fresh chopped parsley.

# Top Tips:

01 -
  • The beef becomes so tender you could cut it with a spoon, no joke
  • Almost zero active cooking time, just sear and forget
  • Potatoes soak up all that beefy flavor while staying perfectly fluffy
02 -
  • Searing the steaks first is not optional if you want restaurant-quality flavor, that browned exterior creates depth you cannot fake
  • Don't cut the potatoes too small or they'll turn to mush, halves are perfect
  • The liquid might seem scant but the vegetables release moisture as they cook
03 -
  • Set everything up the night before and refrigerate the slow cooker insert, then just turn it on before you leave
  • The leftovers reheat beautifully and actually taste better the next day

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