Crockpot Steak Recipe

I have a Crockpot Meals With Steak recipe that yields tender steak and potatoes and hides an unexpected flavor trick in plain sight.

I never would’ve guessed plain chuck or round steak could get so melt-in-your-mouth, but it does, and kids even begged for seconds, which tickles me. Paired with halved baby red potatoes the flavors turn deep and a little surprising, like something ordinary went undercover.

I stash this in the same mental folder as my Crockpot Recipes With Steak Meat and it’s quietly claimed a spot in our Crockpot Meals With Steak rotation. I’m always half waiting for someone to ask for the secret, cant believe folks think it’s fancy when it really isnt.

Ingredients

• Chuck or round steak: rich in protein, iron, makes the dish hearty and savory
• Baby potatoes: good source of fiber and vitamin C, add creamy texture and mild sweetness
• Onion: gives sweetness and depth, provides antioxidants, makes the sauce more rounded
• Garlic: pungent, adds savory punch, may boost immunity but strong if used raw
• Beef broth: adds meaty, salty base and extra umami without extra fat
• Worcestershire sauce: tangy umami boost, has sweet, sour and savory notes
• Soy sauce: salty, deep umami, helps brown and intensify beef flavors
• Cornstarch: thickens juices into gravy, use a slurry so it wont clump

Ingredient Quantities

• 2 to 3 lbs chuck or round steak, cut into large pieces
• 1 1/2 lbs baby red or Yukon potatoes, halved
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup Worcestershire sauce
• 2 tablespoons soy sauce
• 1 (1 oz) packet onion soup mix
• 1 teaspoon dried thyme or Italian seasoning
• 1 tablespoon cornstarch (optional)
• 2 tablespoons cold water (optional, for cornstarch slurry)
• 1 tablespoon olive oil (optional)
• Salt and freshly ground black pepper to taste

How to Make this

1. Pat the steak pieces dry with paper towels, season all over with salt and pepper. If you want a deeper flavor, heat 1 tablespoon olive oil in a skillet over medium-high and brown the steak 1 to 2 minutes per side, you dont need to cook through, just get some color, then transfer to the slow cooker.

2. Put the halved potatoes and sliced onion in the bottom of the crockpot, sprinkle the minced garlic over top, then lay the steak pieces on the veggies.

3. In a bowl whisk together 1 cup beef broth, 1/4 cup Worcestershire sauce, 2 tablespoons soy sauce, and the 1 ounce packet onion soup mix, then stir in 1 teaspoon dried thyme or Italian seasoning until dissolved.

4. Pour the sauce evenly over the steak and veggies, push things down so everything gets coated.

5. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the steak is fork tender and the potatoes are cooked through.

6. Taste the cooking liquid near the end and add more salt and freshly ground black pepper if needed.

7. If you want a thicker gravy, remove about 1/2 cup of the hot cooking liquid to a bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir the slurry into the removed liquid then pour back into the crockpot and cook on high 15 to 30 minutes until it thickens.

8. Let the stew rest 5 minutes before serving so the juices settle, then spoon over potatoes and enjoy.

Equipment Needed

1. Slow cooker / crockpot (5 to 6 qt), the main pot you’ll cook this in
2. Large skillet or frying pan for browning the steak, optional but worth it
3. Cutting board for potatoes and steak
4. Chef’s knife for cutting meat, onions and potatoes
5. Tongs or a slotted spoon to move the steak and veggies
6. Measuring cups and spoons for broth, Worcestershire and soy sauce
7. Mixing bowl plus a whisk or fork to combine the sauce
8. Small bowl and spoon for making the cornstarch slurry if you want thicker gravy
9. Ladle or large serving spoon and oven mitts for handling and serving

FAQ

Crockpot Steak Recipe Substitutions and Variations

• 2 to 3 lbs chuck or round steak: boneless chuck roast cut into chunks, beef stew meat, sirloin tip or top round, or flank/skirt steak (note: flank and skirt are thinner so cook less or brown quickly).
• 1 1/2 lbs baby red or Yukon potatoes: fingerling potatoes, small golds, halved new potatoes, or peeled and cubed russets or sweet potatoes (sweet potatoes soften faster so check doneness).
• 1/4 cup Worcestershire sauce: equal parts soy sauce plus a splash of apple cider vinegar, balsamic vinegar with a pinch of brown sugar, A1 or HP steak sauce, or a little anchovy paste dissolved in water for extra umami.
• 1 tablespoon cornstarch (optional): all purpose flour (mix with cold water first), arrowroot powder, potato starch, or simply reduce the sauce on the stove to thicken it up.

Pro Tips

1) Brown the meat in batches for real flavor, dont crowd the pan or you just steam it. After each batch, deglaze the skillet with a splash of broth or Worcestershire and scrape up the browned bits, pour that liquid into the cooker for way more depth.

2) Cut the potatoes all about the same size so they cook evenly. If yours are big, give them a quick 3 to 4 minute zap in the microwave so they dont turn to mush after hours in the crockpot.

3) Taste and balance at the end, not just salt. If the sauce tastes flat add a tiny splash of vinegar or lemon juice to brighten it, or a pinch of sugar if it feels too bitter, then adjust salt and pepper. Fresh herbs added right before serving make it pop.

4) For a smooth glossy gravy mix cornstarch with cold water first and whisk that into a little hot removed liquid before returning it, then simmer till it thickens. If you need even thicker sauce, dump some cooking liquid into a saucepan and reduce it on the stove, and if you want less fat chill it, skim the top, reheat and serve.

Crockpot Steak Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I have a Crockpot Meals With Steak recipe that yields tender steak and potatoes and hides an unexpected flavor trick in plain sight.

Pin

Servings

6

servings

Calories

629

kcal

Equipment: 1. Slow cooker / crockpot (5 to 6 qt), the main pot you’ll cook this in
2. Large skillet or frying pan for browning the steak, optional but worth it
3. Cutting board for potatoes and steak
4. Chef’s knife for cutting meat, onions and potatoes
5. Tongs or a slotted spoon to move the steak and veggies
6. Measuring cups and spoons for broth, Worcestershire and soy sauce
7. Mixing bowl plus a whisk or fork to combine the sauce
8. Small bowl and spoon for making the cornstarch slurry if you want thicker gravy
9. Ladle or large serving spoon and oven mitts for handling and serving

Ingredients

• 2 to 3 lbs chuck or round steak, cut into large pieces

• 1 1/2 lbs baby red or Yukon potatoes, halved

• 1 large onion, sliced

• 3 cloves garlic, minced

• 1 cup beef broth

• 1/4 cup Worcestershire sauce

• 2 tablespoons soy sauce

• 1 (1 oz) packet onion soup mix

• 1 teaspoon dried thyme or Italian seasoning

• 1 tablespoon cornstarch (optional)

• 2 tablespoons cold water (optional, for cornstarch slurry)

• 1 tablespoon olive oil (optional)

• Salt and freshly ground black pepper to taste

Directions

• Pat the steak pieces dry with paper towels, season all over with salt and pepper. If you want a deeper flavor, heat 1 tablespoon olive oil in a skillet over medium-high and brown the steak 1 to 2 minutes per side, you dont need to cook through, just get some color, then transfer to the slow cooker.
• Put the halved potatoes and sliced onion in the bottom of the crockpot, sprinkle the minced garlic over top, then lay the steak pieces on the veggies.
• In a bowl whisk together 1 cup beef broth, 1/4 cup Worcestershire sauce, 2 tablespoons soy sauce, and the 1 ounce packet onion soup mix, then stir in 1 teaspoon dried thyme or Italian seasoning until dissolved.
• Pour the sauce evenly over the steak and veggies, push things down so everything gets coated.
• Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the steak is fork tender and the potatoes are cooked through.
• Taste the cooking liquid near the end and add more salt and freshly ground black pepper if needed.
• If you want a thicker gravy, remove about 1/2 cup of the hot cooking liquid to a bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir the slurry into the removed liquid then pour back into the crockpot and cook on high 15 to 30 minutes until it thickens.
• Let the stew rest 5 minutes before serving so the juices settle, then spoon over potatoes and enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 373g
• Total number of serves: 6
• Calories: 629kcal
• Fat: 206g
• Saturated Fat: 81g
• Trans Fat: 0.8g
• Polyunsaturated: 9.5g
• Monounsaturated: 100g
• Cholesterol: 151mg
• Sodium: 1070mg
• Potassium: 1151mg
• Carbohydrates: 25.8g
• Fiber: 3g
• Sugar: 2g
• Protein: 53.3g
• Vitamin A: 17IU
• Vitamin C: 24mg
• Calcium: 30mg
• Iron: 5.7mg