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A Crockpot Steak and Potatoes dish, filled with tender beef chunks and whole baby potatoes, is garnished with chopped herbs. It sits on a white surface next to a striped towel and a small bowl of fresh parsley.
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4.50 from 2 votes

Crockpot Steak and Potatoes

Crockpot Steak and Potatoes make the best meal idea. Steak bites and potatoes is the perfect combination and a family favorite.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $30.13 Recipe, $5.02 Per serving

Ingredients

  • 2 pounds sirloin steak cut into 1 1/2-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons olive oil
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 ½ pounds baby potatoes (halved)
  • Chopped fresh parsley for garnish, optional

Instructions

  • Season 2 pounds sirloin steak (cut into 1 1/2-inch cubes) with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned steak cubes and cook until browned on all sides, about 5–7 minutes. Transfer the browned steak to the crockpot.
  • In the same skillet, add 1 large diced onion and cook until softened, about 3–4 minutes. Add 3 cloves minced garlic and cook for an additional 30 seconds, until fragrant. Transfer the onion and garlic to the crockpot.
  • Pour 1 cup beef broth and 1 tablespoon Worcestershire sauce into the crockpot. Add 1 teaspoon dried thyme and stir to combine.
  • Arrange 1 ½ pounds baby potatoes (halved) around the steak in the crockpot.
  • Cover the crockpot and cook on low for 6-8 hours, until the steak is tender and the potatoes are cooked through.
  • Garnish with chopped fresh parsley, if desired.

Video

Notes

If you prefer a thicker gravy, you can remove the steak and potatoes from the crockpot once they're done cooking, and then whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this mixture into the crockpot and cook on high for an additional 15-20 minutes, or until the gravy has thickened.
If you prefer, you can cook on HIGH for 3-4 hours, but the meat won’t be as tender.
Refrigerate any leftovers in an airtight container for up to 5-6 days.

Nutrition

Calories: 350kcal | Carbohydrates: 23g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 92mg | Sodium: 668mg | Potassium: 1080mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 25mg | Calcium: 73mg | Iron: 4mg
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