Crockpot Loaded Steak And Potato Bake

Loaded Steak and Potato Crockpot Bake

Tender chuck steak and baby potatoes slow-cooked in a savory blend of beef broth, garlic, onion, and spices. This is a rich, comforting crockpot dinner that needs very little prep time but delivers big flavor.

Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes
Servings: 4–6

Ingredients

Main Ingredients

• 2 pounds (about 900 g) chuck steak, round, or sirloin cut
• 1.5 pounds (about 700 g) baby potatoes, whole and unpeeled
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced

Liquids and Seasoning

• 1 cup (240 ml) beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons unsalted butter
• 1 ounce packet dry onion soup mix
• 1 teaspoon salt
• ½ teaspoon black pepper

Optional Garnish

• Chopped fresh parsley

Instructions

1. Sear the Steak
   • Heat a large skillet over medium-high heat.
   • Add a light drizzle of oil if needed, then add the steak.
   • Sear for 1–2 minutes per side, until a deep golden-brown crust forms.
   • Remove from the heat. You are only browning the outside, not cooking the steak through.
2. Layer in the Crockpot
   • Place the seared steak in the bottom of a 6-quart slow cooker.
   • Arrange the baby potatoes on top of the steak.
   • Scatter the sliced onion and minced garlic over the potatoes.
3. Add Seasonings and Liquids
   • Sprinkle the salt, black pepper, and dry onion soup mix evenly over everything in the crockpot.
   • Pour in the beef broth and Worcestershire sauce.
   • Dot the top with the unsalted butter; do not stir.
4. Slow Cook
   • Cover and cook on Low for 6–8 hours, or on High for 3–4 hours, until the steak is very tender and the potatoes are cooked through.
5. Finish and Serve
   • Gently stir to coat the meat and potatoes in the sauce.
   • Taste and adjust seasoning if needed.
   • Serve hot, sprinkled with chopped parsley if desired.

Pro Tips

• For extra flavor, deglaze the skillet after searing the steak with a splash of beef broth and pour those browned bits into the crockpot.
• If you prefer thicker gravy, remove ¼ cup of cooking liquid near the end, whisk in 1 tablespoon cornstarch, then return it to the crockpot and cook on High for 10–15 minutes.
• This recipe is easy to double if your slow cooker is large enough; just keep the steak in a single layer as much as possible so it cooks evenly.
• Leftovers reheat well; store covered in the refrigerator for up to 3 days.

Nutrition Information (Estimated)

Disclaimer: Nutrition values are approximate and will vary based on the exact cut of beef, brand of ingredients, and portion size. For precise dietary information, use your preferred nutrition calculator.

Loaded Steak and Potato Crockpot Bake

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• Author: carlosramirez
• Total Time: 440 minutes
• Yield: 4–6 servings
• Diet: None

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Description

Tender chuck steak and baby potatoes slow-cooked in a savory blend of beef broth, garlic, onion, and spices. This rich, comforting crockpot dinner delivers big flavor with minimal prep.

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Ingredients

• 2 pounds (about 900 g) chuck steak, round, or sirloin cut
• 1.5 pounds (about 700 g) baby potatoes, whole and unpeeled
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup (240 ml) beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons unsalted butter
• 1 ounce packet dry onion soup mix
• 1 teaspoon salt
• ½ teaspoon black pepper
• Chopped fresh parsley (optional garnish)

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Instructions

1. Heat a large skillet over medium-high heat. Add a light drizzle of oil if needed, then add the steak. Sear for 1–2 minutes per side, until a deep golden-brown crust forms. Remove from heat.
2. Place the seared steak in the bottom of a 6-quart slow cooker. Arrange the baby potatoes on top of the steak. Scatter the sliced onion and minced garlic over the potatoes.
3. Sprinkle the salt, black pepper, and dry onion soup mix evenly over everything in the crockpot. Pour in the beef broth and Worcestershire sauce. Dot the top with the unsalted butter; do not stir.
4. Cover and cook on Low for 360–480 minutes, or on High for 180–240 minutes, until the steak is very tender and the potatoes are cooked through.
5. Gently stir to coat the meat and potatoes in the sauce. Taste and adjust seasoning if needed. Serve hot, sprinkled with chopped parsley if desired.

Notes

For extra flavor, deglaze the skillet after searing the steak with a splash of beef broth and pour those browned bits into the crockpot. If you prefer thicker gravy, remove ¼ cup of cooking liquid near the end, whisk in 1 tablespoon cornstarch, then return it to the crockpot and cook on High for 10–15 minutes. This recipe is easy to double if your slow cooker is large enough; just keep the steak in a single layer for even cooking. Leftovers reheat well; store covered in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 420 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American