Go Back

Slow Cooker Steak and Potatoes

Slow Cooker Steak and Potatoes with fork-tender chuck steak and golden baby potatoes in a rich herb broth. Low-and-slow cooking makes the steak tender and the potatoes fork-soft, then a gentle stir coats everything in pan juices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

beef broth
  • 1 cup beef broth
steak and potatoes
  • 2 lb chuck steak or sirloin
  • 1.5 lb baby Yukon Gold potatoes
  • 1 onion
  • 4 garlic
seasonings and sauces
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary
  • 0.5 tsp salt
  • 0.25 tsp black pepper
fat and garnish
  • 3 tbsp butter
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add the halved baby Yukon Gold potatoes and sliced onion to the bottom of the slow cooker.
  2. Place the seasoned steak pieces on top of the potatoes so they sit in an even layer.
Season and assemble the broth
  1. Season the steak pieces with garlic powder, onion powder, smoked paprika, salt, and black pepper, then arrange on top of the potatoes.
  2. Add the minced garlic, beef broth, Worcestershire sauce, soy sauce, and dried rosemary over the steak and potatoes.
  3. Scatter butter slices on top of the steak for richer broth.
Cook until fork-tender
  1. Cook on low for 6–7 hours or on high for 3–4 hours until the steak is tender and the potatoes are fork-soft.
Finish and serve
  1. Stir gently to coat everything in the pan juices without breaking up the potatoes.
  2. Serve immediately, garnished with fresh parsley.

Notes

For best texture, avoid vigorous stirring during the last 30 minutes so baby potatoes stay intact. Store leftovers in an airtight container in the fridge up to 3–4 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because the potatoes can soften further after thawing. To make it lower sodium, choose low-sodium beef broth and use a reduced-sodium Worcestershire and soy sauce.