Go Back
–+ servings

Crock Pot Steak and Potatoes

Please rate us
A comforting, one-pot dinner featuring tender steak and buttery baby gold potatoes, slow-cooked to perfection.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 610
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2-3 lbs ribeye steaks (or your preferred cut) Ribeye is recommended for the richest result.
  • 1.5 lbs baby gold potatoes, halved Cut potatoes uniformly for even doneness.
  • 1 packet dry French onion soup mix Use half for seasoning steaks and the rest over the dish.
  • 0.5 cup unsalted butter, sliced into pats Adds richness to the dish.
  • to taste Salt and pepper Season according to preference.
  • optional fresh chopped parsley for garnish Used for garnish before serving.
Optional Ingredients
  • 0.5-1 cup low-sodium beef broth Add for more gravy, if desired.

Method
 

Preparation
  1. (Optional) Sear steaks quickly in a large skillet with oil or butter for 1–2 minutes per side for extra flavor.
  2. Season steaks with salt, pepper, and half the French onion mix on both sides.
  3. Place seasoned steaks in the bottom of a 5-quart (or larger) slow cooker.
  4. Nestle halved baby potatoes around the steaks.
Cooking
  1. Sprinkle the remaining soup mix evenly over the steaks and potatoes before adding sliced butter pats on top.
  2. Cover and slow-cook on low for 5–7 hours or on high for 3–4 hours, until steaks are fork-tender.
  3. Garnish with chopped parsley and serve.

Nutrition

Serving: 1gCalories: 610kcalCarbohydrates: 30gProtein: 35gFat: 40gSaturated Fat: 20gSodium: 600mgFiber: 4gSugar: 1g

Notes

For serving, plate whole steaks with potatoes spooned with the melted butter-onion juices. Pairs well with a simple green salad or steamed vegetables. To store leftovers, cool within two hours and refrigerate for 3–4 days or freeze for up to 3 months.
Tried this recipe?Let us know how it was!