Go Back
A hearty serving of slow cooker steak and potatoes in a rustic bowl. The beef is visibly tender and coated in a dark, savory gravy, with soft potatoes and herbs.

Crockpot Steak and Potatoes: The Easiest, Most Flavorful Slow Cooker Meal

The ultimate set-it-and-forget-it recipe for Crockpot Steak and Potatoes! This dish features tender, melt-in-your-mouth beef and hearty potatoes slow-cooked in a rich, savory gravy. Perfect for a comforting and easy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs beef chuck roast cut into 1.5-inch cubes
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 2 lbs Yukon Gold potatoes scrubbed and cubed into 1-inch pieces
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cups beef broth low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce low sodium
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Large Skillet

Instructions
 

  1. Pat the beef chuck roast cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until a brown crust forms on all sides. Transfer the seared beef to the slow cooker.
  3. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Pour in a splash of beef broth to deglaze the pan, scraping up any browned bits. Add this mixture to the crockpot.
  4. Place the cubed potatoes in the crockpot around the beef.
  5. In a mixing bowl, whisk together the remaining beef broth, Worcestershire sauce, soy sauce, dried thyme, and dried rosemary. Pour this mixture over the steak and potatoes.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender.
  7. In a small bowl, whisk the cornstarch and cold water together to form a slurry. Stir the slurry into the slow cooker. Cover and cook on high for an additional 20-30 minutes, or until the gravy has thickened.
  8. Season with additional salt and pepper to taste before serving.

Notes

Don't skip the sear! Searing the beef is crucial for developing a deep, rich flavor in the final dish.
Uniform Cuts: Ensure your potatoes and beef are cut into similar-sized pieces for even cooking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
QR Code linking back to recipe