Crockpot Steak and Potato Bake
A crockpot steak and potato bake is a whole meal in one pot: tender beef, soft potatoes and a creamy gravy. Using a budget cut like round steak or cubed steak makes this a cheap, filling dinner.
Crockpot Steak and Potato Bake
Course: Main CourseDifficulty: Easy6
servings15
minutes7
hoursRound steak and baby potatoes cook in a creamy onion gravy until tender. It makes its own sauce, so you only need a green side.
Ingredients
2 lb beef top round steak, about 1 inch thick, cut in 6 pieces
1 1/2 lb baby gold potatoes, halved
1 large yellow onion, sliced
3 carrots, peeled and cut in thick coins
3 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup
1 packet (1 oz) onion soup mix
1 cup beef broth
2 Tbsp all-purpose flour
1 Tbsp Worcestershire sauce
1 tsp dried thyme
1/2 tsp black pepper
2 Tbsp vegetable oil
2 Tbsp fresh parsley, chopped
Directions
- Pat the steak pieces dry and dredge them in the flour, shaking off the extra.
- Heat the oil in a large skillet over medium-high heat. Brown the steak 2 minutes per side. It does not need to cook through.
- Layer the onion, carrots, garlic and potatoes in the slow cooker.
- Place the browned steak on top of the vegetables.
- Whisk the cream of mushroom soup, onion soup mix, beef broth, Worcestershire, thyme and pepper together until smooth.
- Pour the gravy mixture evenly over the meat and vegetables.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
- The steak is done when it pulls apart easily with a fork, and the potatoes are soft in the center.
- Stir the gravy gently. If it seems thin, set the lid ajar and cook on HIGH for 15 minutes.
- Sprinkle with parsley and serve with spoonfuls of gravy over the potatoes.
Notes
- Use cubed steak for a quicker cook, about 5 hours on LOW. Leftovers keep 4 days in the fridge. Cream of chicken soup also works, and sliced mushrooms add depth. Serve with green beans or a simple salad.
Why steak and potatoes belong in a slow cooker
Round steak is lean and tough if you cook it quickly. It needs long, moist heat to break down. A slow cooker gives it exactly that, and the meat turns soft enough to cut with a fork. It is the dinner you want when the weather turns cold and you want gravy without a long afternoon at the stove.
The potatoes cook in the beef juices and gravy, so they soak up flavor as they soften. Everything finishes at the same time, and the sauce forms right in the pot without a separate pan. Leave the lid shut and the pot does the rest, so you can be out all day and still have dinner.
Ingredient notes
Top round steak: look for about an inch thick, with little fat. Chuck steak also works and gives a richer result. Ask the butcher to cut the round steak an inch thick if you cannot find it that way in the case.
Baby gold potatoes: they keep their shape better than russets and need no peeling. Choose ones about the size of a golf ball so halves cook evenly.
Cream of mushroom soup: it forms the base of the gravy and adds body. Use a low-sodium version if you want less salt. Use any flavor of cream soup you like, and the family will still call it the same dinner.
Onion soup mix: this gives flavorful depth in one step. It is salty, so skip extra salt.
Carrots: cut them thick so they do not turn to mush during the long cook.
Tips for tender steak and firm potatoes
Dredge in flour: the coating helps brown the meat and thickens the gravy as it cooks. Shake the steak with flour in a zip bag for a quick, tidy coating.
Put potatoes at the bottom: they sit in the liquid and cook through, while the steak stays on top. Seasoning the potatoes lightly with salt and pepper before the gravy goes on helps as well.
Do not cut the potatoes too small, the most common mistake: small chunks fall apart after seven hours and cloud the gravy. Halved baby potatoes hold their shape.
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Swaps and variations
Use sweet potatoes for a sweeter pot, or add green beans in the last hour. For a lighter gravy, mix half broth and half milk with the soup. You can use venison steak in the same way if you trim away the silverskin. Frozen peas stirred in at the end add a sweet pop and bright color.
Do not use a tender steak such as ribeye or sirloin here. It will overcook and turn gray and chewy long before the potatoes are done.
What to serve with it
The dish is nearly a full meal on its own. Add green beans or a crisp salad for contrast, and warm dinner rolls to mop up the gravy. A bowl of buttered egg noodles also works if you want more places for the gravy to go.
Storing and reheating
Refrigerate leftovers in the gravy for up to 4 days. The potatoes soak up liquid as they sit, so expect a thicker sauce the next day. Pack leftover beef and gravy into a thermos for lunch, since it reheats better than most meals.
Freezing works for the beef and gravy for 2 months, but the potatoes turn grainy. Reheat on the stove with a splash of broth until the beef is hot through, about 10 minutes.
Crockpot Steak and Potato Bake at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 14, led by beef top round steak, baby gold potatoes, yellow onion, carrots
Tips for Crockpot Steak and Potato Bake
Use cubed steak for a quicker cook, about 5 hours on LOW. Leftovers keep 4 days in the fridge. Cream of chicken soup also works, and sliced mushrooms add depth. Serve with green beans or a simple salad.
Crockpot Steak and Potato Bake FAQ
How long does Crockpot Steak and Potato Bake take?
Crockpot Steak and Potato Bake takes 7 hours of cooking after 15 minutes of prep.
How many people does Crockpot Steak and Potato Bake serve?
This recipe makes 6 servings.
What do I need to make Crockpot Steak and Potato Bake?
14 ingredients, led by beef top round steak, baby gold potatoes, yellow onion, carrots. Amounts are in the recipe card above.
