Crockpot Steak and Potatoes
Cubed sirloin browned in a hot skillet, then slow-cooked with halved baby potatoes, sliced onion, garlic and a Worcestershire broth until the beef pulls apart under a spoon. A slow cooker cannot brown anything, so the ten minutes of searing at the start is where all the roasted flavor comes from.
Ingredients
Beef and Potatoes
- 2 pounds sirloin steak cut into 1.5-inch cubes
- 1 1/2 pounds baby potatoes halved, skin on; quarter any large ones
- 1 medium yellow onion sliced
- 4 cloves garlic minced
- 2 tablespoons olive oil divided
Broth and Seasoning
- 1 1/2 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
To Finish
- Fresh parsley chopped, for garnish
Equipment
- Slow cooker
- Large skillet
- Mixing bowl
Instructions
Season and Sear
- Season the beef: Toss the cubed sirloin with the smoked paprika, garlic powder, onion powder, salt and pepper. Leave it on the counter for 10 minutes while you halve the potatoes, so the dry spices stop tasting dusty.
- Sear in two batches: Heat 1 tablespoon of the olive oil in a skillet over medium-high. Brown the cubes on all sides, about 2 minutes a side, working in two loads so the pan stays hot. Transfer the browned beef to the slow cooker.
Build the Pot
- Soften the aromatics: Add the remaining oil to the same skillet. Cook the sliced onion for 2 to 3 minutes, stir in the minced garlic for 1 minute more, then scrape everything into the slow cooker over the beef.
- Add the broth: Whisk the beef broth, Worcestershire sauce and dried thyme together. Pour a splash into the hot skillet first to scrape up the browned residue, then pour it all over the beef and onions.
- Layer the potatoes on top: Add the halved potatoes over the beef, tucking them around the edges and across the surface. Do not bury them; the base of the insert is its hottest point and the beef needs that heat for longer.
Slow Cook
- Cook it low and leave the lid alone: Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4. Every lift of the lid drops the temperature and adds about 20 minutes, so start checking at 6 hours and not before.
Check and Serve
- Check both, not one: A fork should meet no resistance in the center of a halved potato, and a cube of beef should give and separate when pressed against the side of the pot. If the beef still springs back, give it another hour.
- Serve: Spoon the beef and potatoes into bowls with the onions and broth over the top. Scatter chopped parsley on at the last second, with crusty bread alongside for the broth. Enjoy!
Notes
Searing is optional but it is the single biggest improvement available. A slow cooker tops out near 200 degrees and browning begins around 300, so nothing browns once the lid is on.
Layer the potatoes over the beef, not underneath it. The base of the insert is its hottest surface and the beef needs that heat for longer than the potatoes do.
Use only 1 1/2 cups of broth. A slow cooker loses almost no liquid and the beef and potatoes release plenty of their own.
Chuck roast, cut into cubes, is cheaper than sirloin and comes out more tender. Allow an extra hour for it.
Leftovers keep 3 to 4 days in the fridge, stored in their broth. The beef freezes for 3 months; the potatoes go grainy after thawing, so freeze the beef and onions alone if you plan ahead. Reheat gently on the stovetop with a splash of broth.
For a gravy, lift out the solids, whisk 2 tablespoons cornstarch with 3 tablespoons cold water, stir it into the liquid, and cook on high for 15 minutes.
Nutrition values are an estimate.
Nutrition
Calories: 480kcal | Carbohydrates: 28g | Protein: 42g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 900mg | Potassium: 1250mg | Fiber: 3g | Sugar: 3g | Vitamin A: 137IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 4.5mg