Crockpot Steak and Potatoes

Meat and potato lovers, meet your perfect match! Crockpot steak and potatoes delivers the meal you crave with minimal effort.

The slow cooking process makes the beef deliciously tender. And those spuds? They soak up all those rich, savory flavors like a sponge. 

My favorite part is you set it in the morning and forget it until dinner. When you get home, your steakhouse-worthy meal is waiting! 

Why You'll Love These Crockpot Steak and Potatoes

Restaurant-Worthy Taste: The low-and-slow method infuses the meat and potatoes with maximum flavor. You’d swear you were dining at a steakhouse!

Minimal Prep: Just sear the steak and add everything to the slow cooker. Then, let the slow cooker do its thing.

Budget-friendly: Affordable cuts of steak and inexpensive potatoes transform into a melt-in-your-mouth meal. 

Make-Ahead Friendly: Not only does this crockpot recipe work while you're away, but the leftovers taste even better the next day! Perfect for meal prep or feeding a crowd.

Ingredients

• Steak: Sirloin or chuck cuts work best for slow cooking. The marbling breaks down during cooking, creating the juiciest results.

• Seasonings: A simple blend of smoked paprika, garlic powder, onion powder, salt, and pepper creates a savory crust on the meat.

• Olive Oil: For searing the meat.

• Baby Potatoes: These small, waxy potatoes hold their shape well. Other varieties like red potatoes or Yukon Gold work too.

• Onion & Garlic: The onions become sweet and tender while the garlic infuses the dish with an aromatic depth of flavor.

• Beef Broth: Creates a rich, savory sauce and helps keep the meat moist throughout cooking.

• Worcestershire Sauce: Adds a savory, umami depth and tanginess. 

• Dried Thyme: A complementary herb that adds flavor and aromatics.

• Fresh Parsley: It adds a bright, fresh herbaceous note to the finished dish.

How to Make Crockpot Steak and Potatoes

Imagine coming home to the rich aroma of perfectly seasoned steak and tender potatoes, all cooked to perfection while you were away.

Sounds heavenly, huh?

Well, this meal tastes like you ordered it at a steakhouse, but it’s so insanely easy and cooks while you get on with your day! Just prep, set, and forget it until dinner.

1. SEASON the steak with salt, pepper, paprika, garlic powder, and onion powder. Wash and halve the potatoes.

2. SEAR the steak in a skillet over medium-high heat, about 2-3 minutes per side. Add to the crockpot.

3. COOK the onions and garlic, then add to the crockpot with the potatoes.

4. MIX the beef broth, Worcestershire sauce, thyme, and pour into the pot.

5. COOK on LOW for 6-8 hours until the meat and potatoes are tender.

6. REMOVE and slice the steak, then plate with the potatoes. Spoon the juices over top, garnish with parsley, and serve.

Tips For the Best Crockpot Steak and Potatoes

Cooking steak and potatoes in the crockpot is easy peasy. But for steakhouse-worthy results, I have a few tips:

• Choose other cuts. Beyond sirloin or chuck, you can use round steak, flank steak, or brisket. Cut it into even chunks for even cooking.

• Select the right spud. I find baby potatoes work best, but larger varieties like red potatoes or Yukon Gold work too. Like the steak, cut them into even-sized pieces for even cooking.

• Let the meat sit. For even browning, let the steak sit at room temperature for 30 minutes before cooking. This will keep it from shrinking.

• Don’t skip the browning. Searing the steak adds a significant depth of flavor. If skipping this step, expect a slightly different taste profile.

• Control the temp. For the most tender results, cook on LOW. If you cook on HIGH, the meat can actually become tough.

• Thicken the sauce. If the sauce is too thin, mash a few cooked potato chunks into the liquid to thicken it naturally. You can also mix cornstarch with water and stir it in during the last 30 minutes of cooking.

• Enhance the broth. Substitute part of the beef broth with red wine or add a splash of balsamic vinegar for extra flavor. Onion soup mix or bouillon also create a richer base – but you'll want to skip the other herbs and spices.

• Add extra veggies. Try adding carrots, mushrooms, or green beans in the last 2 hours of cooking.

How to Store

Enjoy leftovers later with these storage tips:

To Store: Place the cooled steak and potatoes in an airtight container and refrigerate for 3-4 days. 

To Freeze: Transfer the steak only to freezer-safe containers or bags. Freeze for up to 3 months. 

To Reheat: Reheat leftovers in a 250°F oven until hot. Alternatively, reheat gently in a skillet with a splash of beef broth over medium heat for 1-2 minutes per side.

Note: Frozen potatoes can become mushy when thawed because of their high water content. So, I don't recommend freezing leftovers.

More Slow Cooker Dinners You'll Love

Crockpot Hawaiian Meatballs
Slow Cooker Baby Back Ribs
Crockpot Italian Chicken
Slow Cooker Chicken Cordon Bleu