Crockpot Steak and Potatoes
A comforting and savory dish combining tender sirloin steak with hearty baby potatoes, perfect for hassle-free cooking.
Ingredients
Meat and Marinade
- 2 lbs sirloin steak, cut into 1½-inch cubes Use quality steak for best flavor
- 1 tsp salt Adjust to taste
- ½ tsp black pepper Adjust to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp olive oil For searing the steak
Vegetables and Broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth Use quality broth for better flavor
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme Can substitute with other herbs
- 1.5 lbs baby potatoes, halved Ensure the potatoes are fresh
Garnish
- to taste Fresh parsley Optional for garnish
Instructions
Preparation
- Season the sirloin steak generously with salt, black pepper, garlic powder, and onion powder. Let sit for 5 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the steak in batches for 2-3 minutes on each side until browned. Transfer to the crockpot.
Cooking
- Add diced onion to the skillet and sauté for 3-4 minutes until softened.
- Add minced garlic and cook for an additional 30 seconds.
- Pour in beef broth, scraping up browned bits, then stir in Worcestershire sauce and dried thyme.
- Pour the mixture over the seared steak in the crockpot.
- Gently toss in halved baby potatoes, cover, and cook on low for 6-8 hours or high for 3-4 hours.
Serving
- Taste and adjust seasoning before serving.
- Garnish with fresh parsley and serve in a large bowl or platter.
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Notes
For best results, don’t skip the searing step. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.