Crock Pot Steak and Potatoes

Alright, friends, I have to tell you about my secret weapon for busy weeknights that still feel like a cozy Sunday dinner. Imagine tender, juicy steak mingling with soft, flavorful potatoes—all cooked together in the slow cooker while you get on with your day. The smell that fills your kitchen is just irresistible, like a warm hug from the inside. Plus, there’s something so satisfying about a one-pot meal that tastes like you spent hours fussing over it, but really you just tossed everything in and let the crock pot do its magic. Trust me, this recipe makes comforting dinner feel effortless and totally delicious.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)

Ingredients

For the Main Dish:

• 1.5 lbs flank steak or sirloin, cut into large chunks
• 1.5 lbs baby potatoes, halved or quartered if large
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

First, season your steak chunks generously with salt, pepper, dried thyme, and rosemary. This builds the base flavor right away. Don’t be shy with the seasoning—that’s where the power lies!

Step 2:

In a hot skillet, warm the olive oil over medium-high heat. Sear the steak pieces for about 2 minutes on each side, until they get a nice brown crust. This step sneaks in extra flavor that you’ll thank yourself for later.

Step 3:

Place the halved baby potatoes and sliced onions in the bottom of the crock pot. Sprinkle with a little salt and pepper to start building layers of taste.

Step 4:

Add the seared steak chunks on top of the potatoes and onions. Then sprinkle the minced garlic evenly over everything.

Step 5:

Pour in the beef broth and Worcestershire sauce. Give everything a gentle stir to combine and spread the garlic and herbs around.

Step 6:

Cover and cook on low for about 6 hours (or high for around 3-4 hours) until the steak is tender and the potatoes are fork-soft. Before serving, taste and adjust seasoning if necessary—maybe a pinch more salt or pepper.

Variations & Tips

• Swap baby potatoes for Yukon Golds or red potatoes for different textures.
• Add carrots or pearl onions for a veggie boost and extra sweetness.
• For a smoky twist, try adding a teaspoon of smoked paprika with the seasonings.
• If you like a bit of a sauce, stir in a tablespoon of cornstarch mixed with water during the last 30 minutes to thicken the broth.
• Use sirloin tip or chuck roast if you want a more budget-friendly option.
• Don’t skip the searing step—it really transforms the flavor and texture of the meat.

How I Like to Serve It

This dish shines all on its own, but I love serving it with a crisp green salad or roasted green beans for some crunch. For chillier evenings, a dollop of sour cream or a sprinkle of shredded cheese on top adds a creamy, tangy touch. It’s perfect for casual family dinners or even weekend meal prep to reheat during the week.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or microwave to keep the steak tender and juicy.

Closing: Whenever I’m craving a dinner that feels like home without the fuss, this crock pot steak and potatoes recipe is my go-to—and I know you’ll love it just as much!