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Slow Cooker 4-Ingredient Beef and Potatoes

A simple and hearty slow cooker meal made with sirloin and potatoes, all combined with a savory gravy for a comforting dish.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds sirloin steak, trimmed and cut into 1-inch cubes You can use chuck or stew meat for more marbling.
  • 2 pounds russet potatoes, peeled and diced into 1-inch pieces Yukon Golds are a milder, creamier swap.
  • 1 10.5-ounce can condensed cream of mushroom soup For gluten-free versions, check the soup and onion-mix labels.
  • 1 1-ounce packet dry onion soup mix Use low-sodium options to reduce sodium.

Method
 

Preparation
  1. Trim any excess fat from the sirloin. Cut the beef into 1-inch cubes and set aside.
  2. Peel the russet potatoes. Dice them into 1-inch pieces so they cook evenly.
  3. Lightly grease the inside of the slow cooker if you like (nonstick spray helps cleanup).
  4. Spread the diced potatoes in an even layer on the bottom of the slow cooker.
  5. Arrange the cubed sirloin over the potatoes in a roughly single layer.
  6. In a small bowl, stir the condensed cream of mushroom soup with the dry onion soup mix until smooth.
  7. Spoon the soup mixture evenly over the beef and potatoes. Use the back of the spoon to spread it gently.
Cooking
  1. Cover and cook on LOW for 7–8 hours or on HIGH for 3½–4 hours, until the potatoes are fork-tender and the beef is cooked through.
  2. When finished, gently stir to coat the beef and potatoes in the gravy. Serve hot.

Notes

Refrigerate leftovers within two hours of cooking. They keep 3–4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely and store in freezer-safe containers. Searing the beef before cooking is optional but adds flavor.