Crockpot Steak and Potatoes
A hearty and delicious crockpot dish featuring tender sirloin steak and creamy baby potatoes in a savory broth, effortlessly simple to prepare.
Ingredients
Meat and Seasonings
- 2 lbs sirloin steak, cut into 1½-inch cubes Choose high-quality cuts for the best flavor.
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Cooking Ingredients
- 2 tbsp olive oil For searing the steak.
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth Use low sodium if preferred.
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
Vegetables
- 1½ lbs baby potatoes, halved
Garnish
- Fresh parsley for garnish (optional) Adds flavor and color.
Instructions
Preparation
- Season the sirloin steak by sprinkling salt, black pepper, garlic powder, and onion powder evenly over the steak cubes. Let sit for about 5 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned steak cubes in batches and sear for about 2 to 3 minutes on each side until browned. Transfer seared steak to the crockpot.
- In the same skillet, sauté diced onion for about 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
- Deglaze the pan by pouring in beef broth and scraping up browned bits. Stir in Worcestershire sauce and dried thyme.
- Pour the broth mixture over the steak in the crockpot and add halved baby potatoes, tossing gently to combine.
Cooking
- Cover the crockpot and set to low for 6 to 8 hours or high for 3 to 4 hours, until steak is tender and shreds easily with a fork.
Serving
- Ladle the tender steak and potatoes into bowls and serve with crusty bread and a garnish of fresh parsley.
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Notes
For variations, consider adding more vegetables like carrots or experimenting with seasonings. Store leftovers in an airtight container and enjoy within 3 to 4 days or freeze for 2 to 3 months.