Slow Cooker Tangy Steak Supper
Transform your weeknight dinners with this Slow Cooker Tangy Steak Supper, a hearty and flavor-packed meal that's as comforting as it is easy to prepare. Tender beef chuck steak is seared to perfection, then slow-cooked with red potatoes, carrots, and a tangy sauce made from tomato paste, Worcestershire sauce, Dijon mustard, apple cider vinegar, and a touch of brown sugar. The slow cooker does all the work, infusing the dish with rich, savory flavors and melt-in-your-mouth textures. Enhanced by the aroma of sautéed onions and garlic, this one-pot meal is perfect for busy families or anyone craving a cozy, home-cooked dinner. Garnished with fresh parsley for an elegant finish, this recipe yields six generous servings and pairs wonderfully with crusty bread or a simple side salad. Perfect for slow cooker enthusiasts, this dish is a must-try for fans of wholesome, no-fuss comfort food!
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Recipe Information
Ingredients
- 2 pounds Beef chuck steak
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 4 medium Red potatoes
- 3 large Carrots
- 3 tablespoons Tomato paste
- 1.5 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Parsley
Instructions
Season the beef chuck steak with salt and black pepper on both sides and set aside.
Peel and slice the yellow onion into thin rings. Mince the garlic cloves. Cut the red potatoes into quarters and the carrots into 2-inch pieces.
Heat a large skillet over medium-high heat and add olive oil. Sear the chuck steak for 2-3 minutes on each side until browned. Remove the steak and set aside.
In the same skillet, sauté the onion rings for 3 minutes until softened. Add the minced garlic and cook for an additional minute. Remove from heat.
In a small bowl, whisk together tomato paste, beef broth, Worcestershire sauce, Dijon mustard, apple cider vinegar, brown sugar, and paprika until smooth.
Place the red potatoes and carrots at the bottom of the slow cooker. Lay the seared steak on top of the vegetables.
Pour the sautéed onions and garlic over the steak, then evenly pour the sauce mixture over everything in the slow cooker.
Cover and cook on low heat for 8 hours or until the steak is tender and vegetables are cooked through.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve the steak with vegetables on the side, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.5 g | 276% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 52.7 g | ||
| Protein | 197.5 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 7402 mg | 157% | |
*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.
