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Crockpot Steak and Potatoes

Heidi Allen
If you’re craving acozy, satisfying meal that’s big on flavor but light on effort, you’ll lovethis Crockpot Steak and Potatoes recipe. It’s a hearty, one-pot wonder loadedwith tender chunks of beef, baby potatoes, garlic, and mushrooms — allslow-cooked in a rich, buttery broth.
Perfect for busy weeknights, Sunday dinners, or meal prepping for the week, this dish brings the comfort of a home-cooked roast without all the fuss.
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Prep Time 10 minutes
Cook Time 5 hours
Course Main Course
Servings 3

Equipment

  • 1 Crockpot

Ingredients
  

  • 2 lbs Steak Cut up
  • Salt
  • Pepper
  • Garlic Power
  • 1 bag Mini Potatoes about 1.5 lbs
  • 1 packet Au jus gravy mix
  • 1 packet Onion Soup Mix
  • 1 1/2 cup Beef or Bone Broth
  • 3 tbsp minced garlic
  • 6 tbsp Butter We love Kerrygold

Instructions
 

  • 1. Add the cut-up steak to the bottom of your crockpot.
    2. Season the steak generously with salt, pepper, and garlic powder.
    3. Slice the mushrooms and toss them in.
    4. Add the rinsed baby potatoes on top of the meat and mushrooms.
    5. Sprinkle in the au jus gravy mix.
    6. Add the onion soup mix.
    7. Pour in the beef broth. Stir in the minced garlic for bold flavor.
    8. Top everything with butter cut into small slices for even melting.
    9. Cover and cook on high for 5 hours or low for 7 to 8 hours, until steak is fork-tender, and potatoes are soft.

Notes

  • Use stew meat for convenience – It’s affordable and perfect for slow cooking.
  • Customize it – Add carrots or pearl onions for a more traditional roast-style meal.
  • Don’t skip the butter – It makes the broth rich and luscious.
  • Deglaze if needed – If you sear the meat before adding it, use a bit of beef broth to scrape up any flavorful bits from the pan.