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Slow Cooker Steak and Potatoes

Slow cooker steak and potatoes with fork-tender beef and baby Yukon Gold potatoes simmered in a savory herb broth. Set it and cook until the steak pulls apart easily, then stir to coat everything in the rich pan juices.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Steak and potatoes
  • 2 lb chuck steak or sirloin Cut into 2-inch pieces
  • 1.5 lb baby Yukon Gold potatoes Halved
  • 1 onion Large, sliced
  • 4 garlic Minced
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp butter
  • fresh parsley For garnish

Equipment

  • 1 slow cooker

Method
 

Layer and season
  1. Add the halved baby Yukon Gold potatoes and sliced onion to the bottom of the slow cooker and spread them into an even layer (visual cue: potatoes visible across the base).
  2. Season the steak pieces with garlic powder, onion powder, smoked paprika, salt, and black pepper, then place the steak on top of the potatoes (visual cue: steak covers the center area).
  3. Add the minced garlic, beef broth, Worcestershire sauce, soy sauce, and dried rosemary into the slow cooker (visual cue: liquid pools around the steak and onion).
  4. Place butter slices on top of the steak (visual cue: small butter dots melt into the surface).
Slow cook
  1. Cook on low for 6–7 hours until the steak is tender and the potatoes are fork-soft (visual cue: steak breaks with a fork and potatoes look creamy).
  2. If cooking on high, cook for 3–4 hours until the steak is tender and the potatoes are fork-soft (visual cue: fork easily pierces potatoes and steak fibers separate).
  3. Stir gently to coat everything in the pan juices (visual cue: potatoes and steak take on an even glossy herb-brown color).
  4. Serve immediately garnished with fresh parsley (visual cue: bright green parsley scattered over the top).

Notes

Pro tip: for best texture, keep the lid on during cooking and avoid aggressive stirring until the final step. Store leftovers in the fridge up to 3 days; reheat gently on the stove or in the microwave. Freezing: yes, for up to 2 months, though potatoes may soften further. Dietary swap: use low-sodium beef broth and low-sodium soy sauce if you want to reduce salt.