Rib Eye Steak and Vegetables Cooked in a Crock Pot Slow Cooker
Treat yourself to the ultimate comfort food with this Rib Eye Steak and Vegetables Cooked in a Crock Pot Slow Cooker. This slow-cooked masterpiece combines tender, melt-in-your-mouth rib eye steak with a medley of baby red potatoes, sweet carrots, and caramelized onions, all infused with the rich flavors of beef broth, garlic, and optional red wine. A quick sear on the steaks locks in their deep, savory flavor, while slow cooking ensures they stay incredibly juicy. Earthy herbs like thyme and rosemary, along with a buttery finish, make this dish endlessly aromatic and satisfying. Perfect for an easy yet luxurious dinner, this stress-free crock pot recipe is a hearty, one-pot meal designed to impress. Whether you're hosting guests or enjoying a cozy night in, this rib eye steak recipe will delight every bite!
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Recipe Information
Ingredients
- 2 pieces rib eye steak
- 500 grams baby red potatoes
- 4 pieces carrots
- 1 large sweet onion
- 4 cloves garlic
- 1 cup beef broth
- 0.5 cup red wine (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
Pat the rib eye steaks dry with a paper towel and season them generously on both sides with salt and black pepper.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Sear the rib eye steaks for about 2-3 minutes per side until browned. Remove and set aside.
Wash and quarter the baby red potatoes. Peel and chop the carrots into 1-inch chunks. Slice the sweet onion into half-moons and smash the garlic cloves to remove their skins.
In the bottom of the crock pot, layer the potatoes, carrots, onion, and garlic. Drizzle 1 tablespoon of olive oil over the vegetables and sprinkle with dried thyme, dried rosemary, salt, and pepper.
Place the seared rib eye steaks on top of the vegetables.
Pour the beef broth and optional red wine over the steaks and vegetables. Dot the top with unsalted butter.
Cover the crock pot with its lid and set it to cook on low for 6 hours or until the rib eye steak is tender and the vegetables are cooked through.
Once done, carefully remove the steak and vegetables from the crock pot. Spoon some of the flavorful cooking liquid from the bottom of the pot over the dish for added moisture and flavor.
Serve the rib eye steak with the vegetables on the side, and enjoy!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.1 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1242 mg | 26% | |
*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.
