Here’s a hearty, old-fashioned slow cooker steak and potatoes—tender meat, savory gravy, and very hands-off 🥩🥔
Slow Cooker Steak & Potatoes
Ingredients (serves 4–6)
- 2–2½ lb beef steak, cut into large chunks
(chuck steak, blade, round, or stew beef work best) - 2 tbsp olive oil (optional, for browning)
- 1½ lb potatoes, quartered (Yukon Gold or red)
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1½ cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste (optional, for depth)
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- 1 bay leaf
- Optional: 2 tbsp cornstarch + water (to thicken)
Instructions
- Optional Browning (recommended)
- Season steak with salt & pepper
- Sear in hot oil until browned (2–3 min per side)
- Layer
- Add potatoes and onion to slow cooker
- Sprinkle with garlic and herbs
- Place steak on top
- Add Liquid
- Whisk broth, Worcestershire, and tomato paste
- Pour over contents
- Add bay leaf
- Cook
- LOW: 7–8 hours
- HIGH: 4–5 hours
- Steak should be fork-tender
- Optional Gravy
- Remove bay leaf
- Stir cornstarch slurry into hot liquid
- Cook on HIGH 10–15 min until thickened
Serving Ideas
- With buttered peas or carrots
- Over mashed potatoes (extra gravy!)
- With crusty bread or biscuits
Tips
- Don’t use quick-cook steak (sirloin, ribeye) — they get tough
- Cut potatoes large so they don’t turn mushy
- Flavor improves the next day
If you’d like a dump-and-go, creamier version, or mushroom-onion style, I can tweak it for you 👍
