The Very Best Crock Pot Steak
Savor the flavors of tender, melt-in-your-mouth beef with "The Very Best Crock Pot Steak," a comforting slow-cooked masterpiece perfect for busy weeknights or cozy family dinners. This recipe combines perfectly seasoned boneless beef chuck steaks, seared to lock in flavor, with hearty vegetables like baby potatoes, carrots, and sweet yellow onion for a complete one-pot meal. Infused with a robust blend of garlic, Worcestershire sauce, smoked paprika, and dried thyme, the dish is slow-cooked for eight hours in a savory beef broth, yielding fork-tender meat and perfectly softened vegetables. Best of all, a quick optional gravy made from the luscious cooking liquid takes this dish to the next level. Easy to prepare, rich in flavor, and irresistibly satisfying, this crock pot steak recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Boneless beef chuck steaks
- 1 large, sliced Yellow onion
- 4 medium, peeled and cut into chunks Carrots
- 1.5 pounds Baby potatoes
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 4 minced Garlic cloves
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil
Instructions
Season both sides of the steaks with salt, black pepper, and smoked paprika.
Heat olive oil in a large skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side until browned. This step adds depth of flavor.
Layer the sliced onions on the bottom of the crock pot, creating a base for the steaks.
Place the seared steaks on top of the onions, ensuring an even layer.
Add the garlic, carrots, and baby potatoes on top of the steaks around the crock pot.
In a medium mixing bowl, combine beef broth, Worcestershire sauce, dried thyme, and a pinch of additional salt. Stir well to combine.
Pour the broth mixture over the contents of the crock pot, ensuring everything is evenly coated.
Cover the crock pot with its lid and cook on low for 8 hours or until the steak is fork-tender and the vegetables are soft.
Once done, use a slotted spoon to remove the steaks and vegetables, and transfer to a serving dish.
Optional: Strain the cooking liquid into a saucepan, simmer on medium heat, and thicken with a cornstarch slurry for a rich gravy to serve alongside the steak.
Serve hot and enjoy!
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.7 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1672 mg | 36% | |
*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.
