Slow Cooker Garlic Steak and Potatoes Recipe

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Slow Cooker Garlic Steak and Potatoes Recipe

Make these tender, slow cooker garlic steak and potato bites. They're a cozy, one-pot dinner that's loaded with flavor, easy prep, and perfect for busy weeknights.

Prep Time15

Cook Time5

Total Time5 15

Course: Main Course

Cuisine: American

Keyword: garlic steak and potatoes, Slow Cooker Garlic Steak and Potato Bites, slow cooker garlic steak and potatoes

Servings:

Calories: 441kcal

Author: LaKita Anderson

Equipment

1 Slow cooker

Ingredients

For the Steak & Potatoes:
1 ½ - 2 pounds steak, cut into 1-inch cubes (chuck, stew beef, or sirloin)
1 ½ pounds baby potatoes, halved (or quartered if large)
4 tablespoons unsalted butter, melted, divided
2 tablespoons olive oil
6 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
1 teaspoon smoked paprika (or regular)
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon crushed red pepper flakes (optional)
⅓ cup beef broth
1 tablespoon Worcestershire sauce
For Serving:
Fresh parsley, chopped, for serving
Lemon wedges, for serving (optional)

Instructions

Lightly grease a 5–6 quart slow cooker with nonstick spray or a little oil.
Pat the 1 ½-2 pounds steak cubes dry with paper towels and season with a pinch of salt and pepper. Set aside.
In a small bowl, whisk together 3 tablespoons melted butter, 2 tablespoons olive oil, 6 cloves garlic, remaining salt and pepper, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon thyme, ½ teaspoon rosemary, and ¼ teaspoon red pepper flakes.
Add the 1 ½ pounds baby potatoes to the bottom of the slow cooker. Drizzle with about half of the garlic butter mixture and toss to coat.
Optional: Heat a large skillet over medium-high heat. Sear the steak cubes in a single layer for 1–2 minutes per side, working in batches, until browned.
Arrange the steak on top of the potatoes. Stir the ⅓ cup beef broth and 1 tablespoon Worcestershire sauce into the remaining garlic butter mixture, then pour evenly over the steak and potatoes.
Cover and cook on LOW for 4–5 hours or on HIGH for 2½–3 hours, until the potatoes are tender and the steak is cooked through and tender.
Drizzle with the remaining 1 tablespoon melted butter, stir gently, and taste. Adjust salt and pepper as needed. Garnish with fresh parsley and a squeeze of lemon before serving.

Notes

For the most tender result, use chuck roast or stew beef and cook on LOW.
If using sirloin, start checking for doneness around the 3½–4 hour mark on LOW so it doesn’t overcook.
Add mushrooms, onions, or carrots along with the potatoes for extra veggies.
Leftovers can be stored in the refrigerator for up to 3–4 days and reheated gently with a splash of broth or water.

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