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Slow Cooker Steak and Veggies

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8h 15min

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6 servings

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This Slow Cooker Steak and Veggies delivers fork-tender beef and perfectly cooked vegetables in a rich, savory sauce with minimal effort. The long, gentle cooking process transforms even tougher cuts of steak into succulent morsels while allowing the vegetables to absorb all the delicious flavors. This one-pot wonder creates a complete, hearty meal that's perfect for busy weekdays – simply set it in the morning and return to a comforting, ready-to-eat dinner that satisfies the whole family.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the steak

Cut the beef chuck roast into 2-inch cubes. Pat the meat dry with paper towels. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

2
Sear the beef (optional but recommended)

Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 2-3 minutes per batch. Transfer seared beef to the slow cooker.

3
Prepare the vegetables

Peel and cut the carrots into 1-inch chunks. Wash and cut the potatoes into 1-inch cubes (peeling optional). Peel and roughly chop the onion. Peel and mince the garlic cloves.

4
Add vegetables to slow cooker

Add the prepared carrots, potatoes, and onions to the slow cooker. Place them around and on top of the seared beef.

5
Make the sauce

In a medium bowl, whisk together beef broth, Worcestershire sauce, and tomato paste. Add minced garlic, thyme, rosemary, remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir until well combined.

6
Add liquid and seasonings

Pour the sauce mixture over the beef and vegetables in the slow cooker. Add bay leaves, tucking them into the liquid.

7
Set the slow cooker

Cover and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be very tender and easily shred with a fork when done.

8
Check vegetables

About halfway through cooking, gently stir to ensure even cooking. Check that vegetables are submerged in liquid as much as possible.

9
Make the gravy (optional)

30 minutes before serving, mix cornstarch and water in a small bowl to create a slurry. Remove 1/2 cup of liquid from the slow cooker and mix with the slurry. Return the mixture to the slow cooker and stir gently. Replace the lid and continue cooking for the remaining time.

10
Final adjustments

Remove and discard bay leaves. Taste and adjust seasonings if needed. If gravy is not thick enough, cook uncovered on high for 15-30 minutes.

11
Let rest

Turn off the slow cooker and let the steak and vegetables rest for 10 minutes. This allows the flavors to settle and the sauce to thicken slightly.

12
Serve

Serve hot, spooning sauce over the meat and vegetables. Garnish with fresh herbs if desired.

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