Crock Pot Steak and Potatoes

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A hearty and comforting one-pot meal featuring tender ribeye steaks, savory baby gold potatoes, and infused with the rich flavor of French onion soup.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2-3 lbs ribeye steaks Tender and flavorful cuts of meat.
1.5 lbs baby gold potatoes (halved) These add texture and absorb the savory juices.
1 packet French onion soup mix (dry) Elevates the flavor profile effortlessly.
½ cup unsalted butter (sliced into pats) Richness and moisture right where you need it.
to taste salt Essential seasonings for enhanced taste.
to taste pepper Essential seasonings for enhanced taste.
optional fresh chopped parsley for garnish Adds a pop of color and freshness.

Method

Preparation

Optional: Sear the steaks in a large skillet over medium-high heat for a few minutes on each side to enhance their flavor.
Season the steaks generously with salt, pepper, and half of the dry onion soup mix on both sides.
Place the seasoned steaks at the bottom of a 5-quart (or larger) slow cooker.
Arrange the halved potatoes around and on top of the steaks.
Sprinkle the remaining dry soup mix evenly over the meat.
Distribute the sliced pats of butter generously on top of the steaks and potatoes.
Cover and cook on low for 5-7 hours or on high for 3-4 hours until the steak is tender.
Once done, sprinkle fresh parsley for garnish and serve immediately.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gSodium: 600mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently in the microwave or on low heat in a saucepan.

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