Crockpot Steak and Potatoes
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 thyme. Sirloin, golden potatoes, and an oniony broth hug that simmers all day rewards your patience with zero effort and maximum coziness.
6
servings
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.
Notes
Store leftovers in an airtight container in the fridge for 3–4 days, covered with broth to keep meat and potatoes moist. Freeze in portions for up to 2 months. Reheat gently on stovetop with a splash of broth or water. Try variations such as using chuck roast, subbing in sweet potatoes, adding carrots or mushrooms, or a splash of red wine for grown-up flavor.
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