Crockpot Steak and Potatoes combines tender pieces of beef chuck, buttery baby potatoes, onions, garlic, and herbs in a rich brown gravy. The beef becomes fork-tender during slow cooking, while the potatoes absorb the savory broth without falling apart.
This is a practical one-pot dinner with about 20 minutes of preparation. Beef chuck works better than lean steak cuts for the long cooking time because its connective tissue softens gradually, producing moist, tender pieces rather than dry meat.
Why This Recipe Works
- Beef chuck contains enough marbling and connective tissue to remain moist and become tender during slow cooking.
- Placing the potatoes beneath the beef keeps them close to the heat and cooking liquid so their centers soften evenly.
- Worcestershire sauce, tomato paste, and Dijon mustard add savory depth and balance the richness of the beef.
- Using a modest amount of broth prevents the dish from becoming watery because the beef, onions, and potatoes release additional moisture.
- A cornstarch slurry added near the end turns the cooking liquid into a smooth gravy without requiring a separate saucepan.
Equipment Needed
- 6-quart slow cooker
- Large mixing bowl
- Small bowl
- Whisk
- Chef’s knife and cutting board
- Instant-read meat thermometer
- Slotted spoon or large serving spoon
Ingredients List
For the Steak and Potatoes
- 2 pounds (900 g) boneless beef chuck steak, trimmed of large pieces of exterior fat and cut into 1 1/2-inch (4 cm) pieces
- 1 1/2 pounds (680 g) baby Yukon Gold potatoes, halved, or quartered if larger than 2 inches
- 1 medium yellow onion, about 6 ounces (170 g), cut into 1-inch pieces
- 4 garlic cloves, minced
- 1 1/2 teaspoons fine salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 1/2 cups (360 ml) low-sodium beef broth
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (32 g) tomato paste
- 1 tablespoon (15 g) Dijon mustard
For the Gravy
- 3 tablespoons (24 g) cornstarch
- 3 tablespoons (45 ml) cool water
Optional Garnish
- 2 tablespoons (8 g) chopped fresh parsley, optional
Ingredient Notes and Substitutions
- Beef chuck steak: Chuck steak becomes tender during long, moist cooking because its connective tissue gradually breaks down. Boneless chuck roast can be cut into pieces and used in the same quantity. Lean cuts such as round steak or sirloin may cook faster and can become dry if left in the slow cooker for the full time.
- Baby Yukon Gold potatoes: Yukon Gold potatoes have a creamy texture and hold their shape well during slow cooking. Small red potatoes can replace them in the same weight and will have a slightly firmer, waxier texture. Russet potatoes are more likely to break apart and thicken the gravy.
- Beef broth: Low-sodium beef broth provides the liquid base while allowing control over the final seasoning. Chicken broth can be substituted, though the gravy will have a lighter beef flavor. Regular broth may make the dish too salty when combined with Worcestershire sauce.
- Worcestershire sauce: Worcestershire sauce adds acidity, saltiness, and savory depth. Reduced-sodium soy sauce can replace it in the same quantity, but the flavor will be less tangy and slightly more soy-forward.
- Cornstarch: Cornstarch thickens the cooking liquid into a glossy gravy. Arrowroot starch can be substituted in the same quantity, though it should be added only at the end and should not be cooked for an extended time. Flour is not a direct substitute because it requires a different preparation method to avoid lumps and a raw taste.
Step-by-Step Instructions
Step 1: Prepare the slow cooker
Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray. Place the halved potatoes and onion pieces in the bottom.
Step 2: Season the vegetables
Sprinkle the potatoes and onions with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently so the seasoning is distributed throughout the vegetables.
Step 3: Season the beef
Place the beef chuck pieces in a large bowl. Add the remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, smoked paprika, thyme, and rosemary. Toss until each piece is evenly coated.
Step 4: Arrange the beef
Spread the seasoned beef over the potatoes and onions. Keep the meat in a relatively even layer rather than packing it tightly into one mound.
Step 5: Mix the cooking liquid
In a medium bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, Dijon mustard, and minced garlic. Continue whisking until the tomato paste is mostly dissolved.
Step 6: Add the liquid
Pour the broth mixture evenly over the beef. The ingredients will not be fully submerged; they will release more liquid as they cook.
Step 7: Slow-cook until tender
Cover and cook on low for 6 1/2 to 7 hours. Avoid opening the lid during the first 6 hours because heat and steam escape each time it is lifted.
Step 8: Check the beef and potatoes
Test a large piece of beef and one of the thickest potato pieces. The potatoes should be easily pierced with a knife, and the beef should separate with gentle pressure from a fork. Beef is safe at 145°F (63°C), but chuck usually becomes properly tender at a substantially higher temperature after prolonged cooking.
Step 9: Prepare the cornstarch slurry
Whisk the cornstarch and cool water together in a small bowl until completely smooth. Do not add dry cornstarch directly to the slow cooker because it will form lumps.
Step 10: Thicken the gravy
Stir the slurry into the hot cooking liquid, gently moving the beef and potatoes so the mixture is distributed. Cover and cook on high for 15 minutes, or until the gravy lightly coats the back of a spoon.
Step 11: Adjust the consistency
If the gravy is still thin, cook uncovered on high for another 5 to 10 minutes. If it becomes too thick, stir in 2 tablespoons (30 ml) of warm beef broth or water.
Step 12: Rest and serve
Turn off the slow cooker and let the steak and potatoes stand uncovered for 5 minutes. Taste the gravy and adjust the seasoning only if needed. Garnish with chopped parsley, if using, and serve warm.
Storage, Freezing, and Make-Ahead Instructions
- Cool leftover Crockpot Steak and Potatoes promptly and transfer it to airtight containers within 2 hours of cooking. Refrigerate for up to 4 days.
- Reheat portions in a covered saucepan over medium-low heat, stirring occasionally, until the beef reaches 165°F (74°C). Add a small splash of broth or water if the gravy has thickened during storage. Individual portions can also be reheated in the microwave, loosely covered and stirred halfway through.
- The cooked beef and gravy can be frozen for up to 3 months. Potatoes may become softer or slightly grainy after freezing, so freezing the complete dish is safe but may reduce their quality. Thaw overnight in the refrigerator before reheating.
- For make-ahead preparation, cut the onion and mix the broth ingredients up to 1 day in advance. Refrigerate them separately. The potatoes can be cut several hours ahead and kept submerged in cold water in the refrigerator; drain and dry them before adding them to the slow cooker. Do not leave raw beef and vegetables in an unplugged slow cooker overnight.
FAQ
Can I cook Crockpot Steak and Potatoes on high?
Yes. Cook the dish on high for approximately 3 1/2 to 4 1/2 hours, then add the cornstarch slurry and cook for another 10 to 15 minutes. The beef may be slightly less tender than when cooked on low.
Can I use sirloin steak?
Sirloin can be used, but it is leaner and may become dry during a full day of slow cooking. Begin checking it after about 4 hours on low, and add it later than the potatoes if necessary.
Why is my steak still tough?
Chuck steak becomes tender only after its connective tissue has had enough time to soften. If the beef is still firm, cover the slow cooker and continue cooking on low for another 30 to 60 minutes.
Can I add carrots?
Yes. Add up to 3 medium carrots, about 6 ounces (170 g), cut into 1-inch pieces. Place them beneath the beef with the potatoes and onions.
Why is my gravy too thin?
Slow cookers retain moisture, and some beef and vegetables release more liquid than others. Add the cornstarch slurry, cook on high until thickened, and leave the lid off for several minutes if additional reduction is needed.
Ingredients
Method
- Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray. Place the halved potatoes and onion pieces in the bottom.
- Sprinkle the potatoes and onions with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently so the seasoning is distributed throughout the vegetables.
- Place the beef chuck pieces in a large bowl. Add the remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, smoked paprika, thyme, and rosemary. Toss until each piece is evenly coated.
- Spread the seasoned beef over the potatoes and onions. Keep the meat in a relatively even layer rather than packing it tightly into one mound.
- In a medium bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, Dijon mustard, and minced garlic. Continue whisking until the tomato paste is mostly dissolved.
- Pour the broth mixture evenly over the beef: The ingredients will not be fully submerged; they will release more liquid as they cook.
- Cover and cook on low for 6 1/2 to 7 hours. Avoid opening the lid during the first 6 hours because heat and steam escape each time it is lifted.
- Test a large piece of beef and one of the thickest potato pieces. The potatoes should be easily pierced with a knife, and the beef should separate with gentle pressure from a fork. Beef is safe at 145°F (63°C), but chuck usually becomes properly tender at a substantially higher temperature after prolonged cooking.
- Whisk the cornstarch and cool water together in a small bowl until completely smooth. Do not add dry cornstarch directly to the slow cooker because it will form lumps.
- Stir the slurry into the hot cooking liquid, gently moving the beef and potatoes so the mixture is distributed. Cover and cook on high for 15 minutes, or until the gravy lightly coats the back of a spoon.
- If the gravy is still thin, cook uncovered on high for another 5 to 10 minutes. If it becomes too thick, stir in 2 tablespoons (30 ml) of warm beef broth or water.
- Turn off the slow cooker and let the steak and potatoes stand uncovered for 5 minutes. Taste the gravy and adjust the seasoning only if needed. Garnish with chopped parsley, if using, and serve warm.
