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Crockpot Steak and Potatoes with Savory Gravy finished recipe

Crockpot Steak and Potatoes with Savory Gravy

5 from 47 votes
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Prep Time 20 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 40 minutes
Servings: 10 cups servings
Ingredients Method

Ingredients
  

For the Steak and Potatoes
  • 2 pounds 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 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 low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
For the Gravy
  • 3 tablespoons cornstarch
  • 3 tablespoons cool water
Optional Garnish
  • 2 tablespoons chopped fresh parsley optional

Method
 

Method
  1. Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray. Place the halved potatoes and onion pieces in the bottom.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the broth mixture evenly over the beef: The ingredients will not be fully submerged; they will release more liquid as they cook.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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