Succulent steak, tender baby potatoes, and cozy slow-cooked vibes—this crockpot steak and potatoes is all about hearty comfort with sirloin, garlic, and herbs.
If your kitchen had a smell button, today it would be sizzling steak, roasted garlic, and a whisper of thyme. This crockpot steak and potatoes dinner pulls together the magical trio of sirloin, golden potatoes, and a broth-soaked oniony hug that simmers all day long to reward your patience with zero effort and maximum coziness.
This recipe is one of those lazy-but-luxurious meals: toss things together at breakfast, then spend the day smelling like someone who really has their dinner life together. By the time dinner rolls around (see also: couch o’clock), your work is done and your fork is ready.
Table of Contents
Why You’ll Love this Crockpot Steak and Potatoes
Steak and potatoes… it’s not reinventing the wheel. But it is making that wheel wonderfully slow-cooked and effortlessly tasty. This dish is comfort-y, low-fuss, and exactly the kind of simple you actually feel good about.
- Ridiculously simple to make: You basically toss, sear, dump, and walk away for six hours. No stirring, no checking, no guilt.
- Fills the house with magic: Think garlicky, meaty warmth wafting in by lunchtime and convincing you you’re already hungry again.
- Fork-tender meat and buttery potatoes: The kind of texture that makes you pause mid-bite because…wait, did I make this?!
- Adaptable with pantry basics: No running to five stores for obscure seasonings or fragile roots only grown in one meadow.
- Satisfying for any appetite: Big enough for Sunday dinner, but chill enough for a Tuesday you’d rather ignore.
- Easy upgrade potential: Red wine splash? Fancy mushrooms? Knock yourself out.
Ingredient Notes
Steak and potatoes don’t need a lot of jazz to shine. Still, here’s a few things worth knowing before you grab a knife and get greasy.
- Sirloin steak: It’s lean-ish, cooks beautifully low and slow, and holds its shape without going weirdly mushy like fattier cuts might.
- Smoked paprika: Adds just a little fire-kissed depth. Not spicy, just the flavor equivalent of a cozy flannel.
- Baby potatoes: The smaller size means faster cook time and more surface for soaking up those brothy, oniony juices.
- Onion and garlic: The twin MVPs of slow cooking. They mellow out and melt into the broth so every bite tastes like comfort.
- Beef broth: Go for low sodium if you’re sensitive. Adds the rich, savory base that pulls everything together.
- Worcestershire sauce: That funky-salty-umami kick you don’t see but boy do you taste. Kind of like the plot twist in a really good movie.
- Dried thyme: Earthy and nostalgic. You could sub in Italian seasoning if thyme’s not your jam.
- Olive oil: Don’t skip the sear step—it’s where the flavor starts. A bit of oil keeps everything from sticking and makes it golden.
- Fresh parsley (garnish): Optional but welcome, like that friend who insists on adding a little green “just for color.”
How To Make This Crockpot Steak and Potatoes
Once you’ve chopped, seasoned, and slowed your roll (or your cooker), this meal does the heavy lifting all by itself.
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Season the steak cubes: Toss them in a bowl with paprika, garlic powder, onion powder, salt, and pepper. Let ’em hang out for 5–10 minutes while you prep other stuff. The mix smells like a meat rub and a spice shop had a baby.
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Prep those potatoes: Just wash and halve the baby potatoes. Leave the skin on (flavor + texture!), but if a few are hefty, give them a quick extra chop.
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Sear the steak: Heat half the olive oil in a skillet over medium-high heat. Toss in the steak cubes and brown on all sides. This step builds that browned crust, and trust me, it’s worth the extra dish.
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Sauté the onions and garlic: Same pan, next step. Add the rest of the oil, then tumbled-in onion slices. Let them soften for a few minutes before adding the garlic. Stir till fragrant, then scrape it all into the crockpot like a savory little gift.
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Whisk the liquid stuff: In the same bowl from earlier (yay, fewer dishes), mix the beef broth, Worcestershire sauce, and thyme. Pour it all over the meat in the slow cooker.
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Arrange the potatoes: Nestle them gently around the edge like a potato perimeter. They’ll soak up flavor without getting totally lost in the meat pile.
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Slow cook it low and easy: Lid on. Turn to LOW. Walk away for 6–8 hours. Don’t peek too much—it’s doing its thing.
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Plate and spoon with care: When it’s done, carefully lift out the steak (slice if needed). Serve with soft onions and spoon some of that lovely broth over top. Add chopped parsley and suddenly it’s art.
Storage Options
Got leftovers? You lucky thing. This dish keeps shockingly well, and possibly tastes even better the next day—like steak and potatoes’ own personal encore.
Pop everything into an airtight container, and you’re good in the fridge for 3 to 4 days. Just don’t forget that oniony broth; it keeps the meat juicy and the potatoes from drying out. Pro tip: spoon in a little extra liquid before chilling.
Freezer-wise, yup, you can absolutely freeze crockpot steak and potatoes. Let it cool completely first (unless you’re into freezer burn). I recommend portioning it out into smaller containers so you’re not stuck thawing a full batch if you’re hungry solo on a Tuesday at 9 p.m.
To reheat, microwave works in a pinch, but stovetop is king. Add a splash of broth or water if it’s looking a little dry, cover, and warm low and slow—kind of like how it started.
Variations and Substitutions
Maybe your fridge has its own plans or you’re just feeling a remix. Here’s how to switch things up without ruining the good thing we’ve got.
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Chuck roast instead of sirloin: It’ll turn super tender, almost shreddy, if you want more of a pot roast direction.
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Red wine in place of some broth: Swap up to ½ cup for a little grown-up flavor. Just don’t use anything labeled “cooking wine”—life’s too short.
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Sweet potatoes instead of baby potatoes: Slightly sweeter and softer, but really cozy in this recipe. The contrast pairs beautifully with garlic and onion.
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Use fresh herbs if you’ve got them: Toss in fresh thyme or rosemary sprigs if you’re feeling fancy or gardening-ish.
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Add carrots or mushrooms: Stir in hearty veggies in the last few hours of cooking. Carrots keep their bite surprisingly well if added late.
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Spice it up: Like things bolder? Throw in a pinch of chili flakes or a splash of hot sauce in the broth mix.
What to Serve with Crockpot Steak and Potatoes
This is a meal all on its own, but if you’re in the mood to round it out (or hosting something cozy), here’s what I’d serve.
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A crusty loaf of bread: You need something to mop up those glorious, herby juices. Even a toasted baguette will do the trick. No shame in team Carb-On-Carb.
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A green side salad: Something crisp and lemony to cut against the richness. Arugula with shaved parmesan and lemon vinaigrette would be right at home.
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Roasted green beans or carrots: Easy to pop into the oven while your slow cooker winds down. Toss with olive oil, salt, and maybe a little garlic powder (you know… honor the theme).
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A creamy comfort side: If you’re going all-out, try this mac and cheese bake that basically whispers sweet nothings to your steak.
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A light, sweet finish: Nothing too heavy. Maybe a batch of these almond butter cookies to nibble with tea afterward.
Frequently Asked Questions
Can I make this with frozen steak?
Technically yes, but it’s not ideal. For best results, thaw the steak in the fridge overnight first. This way, the seasoning sticks better, the sear works properly, and you won’t be watering down the crockpot flavors with icy bits. Trust me, it’s worth the tiny bit of planning ahead.
Do I really need to sear the meat first?
Here’s the deal—the sear makes a big difference. It adds flavor, color, and that little something-something in the final dish. Is it essential? No. But will you miss it? Probably. If you’re in a huge rush, you *can* skip it, but just know you’re sacrificing a bit of magic.
Can I cook it on high instead of low?
You can, but slow-and-low works best for tenderness. If you’re in a pinch, cook it on HIGH for about 3.5 to 4.5 hours. Just check the potatoes near the end to make sure they’re not too firm. And maybe hover a little—things can go from “almost done” to “too much” pretty quickly on high heat.
What’s the best way to reheat leftovers?
Microwave’s fine (especially if you’re impatient and hangry), but stovetop reigns supreme. Add leftover meat and potatoes to a saucepan with a splash of broth or water. Cover and warm on low until steamy. It’ll keep things juicy and help the flavors wake back up instead of going weirdly soggy or dry.
Crockpot Steak and Potatoes
Ingredients
Main Ingredients
- 2 lbs (900 g) sirloin steak cut into 1.5-inch cubes
- 1.5 lbs (680 g) baby potatoes halved, skin on; quarter larger ones if needed
- 1 medium yellow onion sliced
- 4 cloves garlic minced
- 2 tbsp (30 ml) olive oil divided
- 1.5 cups (360 ml) beef broth
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp (9 g) kosher salt plus more to taste
- 0.5 tsp (1.5 g) black pepper plus more to taste
To Finish
- fresh parsley chopped, for garnish (optional)
Equipment
- Slow cooker
- Large skillet
- Mixing bowl
Instructions
- In a large bowl, toss sirloin steak cubes with smoked paprika, garlic powder, onion powder, salt, and pepper. Let rest for 5–10 minutes for flavors to absorb.
- Wash and halve the baby potatoes. If a few are large, quarter them for even cooking.
- Heat 1 tablespoon of olive oil in a skillet over medium-high. Working in batches if needed, sear the steak cubes on all sides until well-browned. Transfer browned steak to the slow cooker.
- Add the remaining olive oil to the skillet. Sauté sliced onions for 2–3 minutes, then stir in the garlic and cook until fragrant, 1 minute more. Scrape the onions and garlic into the slow cooker over the steak.
- In the same bowl, whisk together beef broth, Worcestershire sauce, and dried thyme. Pour the mixture over the steak and onions in the slow cooker.
- Add potatoes around and on top of the steak mixture in the slow cooker. Try to tuck them around the edges and over the top.
- Cover and cook on LOW for 6–8 hours, until steak is fork-tender and potatoes are soft. Avoid opening the lid too frequently.
- To serve, use a slotted spoon to transfer steak and potatoes to serving dishes. Spoon onions and broth over top and garnish with fresh parsley if desired.
