Ranch Steak with Veggies in the Crock Pot
Transform weeknight dinners into a hearty, flavor-packed experience with this easy Ranch Steak with Veggies in the Crock Pot recipe. Featuring tender, seared ranch steaks nestled atop a bed of baby potatoes, sweet carrots, and aromatic onions, this dish is slow-cooked to perfection in a savory medley of beef broth, garlic, and ranch seasoning. The Crock Pot does all the hard work, delivering a melt-in-your-mouth steak and perfectly cooked vegetables after 8 hours of hands-off cooking. With just 15 minutes of prep time, this recipe is ideal for busy families craving a comforting meal that’s both satisfying and effortless. Serve it with a drizzle of the rich cooking juices for a crowd-pleasing dinner that’s bursting with flavor. Perfect for slow cooker enthusiasts, hearty beef recipes, and one-pot meal lovers alike!
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Recipe Information
Ingredients
- 1 packet ranch seasoning mix
- 2 pounds beef ranch steak
- 1.5 pounds baby potatoes
- 4 large carrots
- 1 large yellow onion
- 1 cup beef broth
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Begin by preparing your vegetables. Wash the baby potatoes and cut any larger ones in half for even cooking. Peel and slice the carrots into 1-inch pieces. Peel and roughly chop the onion into large chunks.
Peel and mince the garlic cloves.
Heat a large skillet over medium-high heat and add the olive oil.
Season the ranch steaks with salt and black pepper on both sides.
Sear the ranch steaks in the hot skillet for 2-3 minutes per side, until they develop a nice golden brown crust. Remove the steaks and set them aside.
In the Crock Pot, layer the baby potatoes, carrots, and onion chunks at the bottom.
Sprinkle the minced garlic evenly over the vegetables.
Lay the seared ranch steaks on top of the vegetables in the Crock Pot.
Sprinkle the ranch seasoning mix evenly over the steaks and vegetables.
Pour the beef broth into the Crock Pot. This will help keep the meat tender and the vegetables moist.
Cover the Crock Pot and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and the vegetables are cooked through.
Once cooked, taste and adjust the seasoning with more salt or pepper, if needed.
Serve the ranch steak sliced with the vegetables on the side, and drizzle some of the savory cooking juices over the top for added flavor.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 24.7 g | ||
| Protein | 221.1 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 6893 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
