Description
Crockpot Steak and Potatoes is a comforting, one-pot meal that combines tender beef chuck roast with baby potatoes, all simmered in a rich, savory sauce. Perfect for busy weeknights, this dish fills your home with an irresistible aroma while allowing you to focus on other tasks. With minimal prep and cleanup, it’s an ideal choice for gatherings and cozy dinners alike. Let the flavors meld together as you enjoy a hearty meal that warms both the body and soul.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 lb baby potatoes, halved
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- Fresh parsley for garnish
Instructions
- Prepare the Ingredients: Wash and halve baby potatoes; chop the onion.
- Sear the Roast: In a skillet over medium-high heat, sear the beef chuck roast on all sides for about 3 minutes per side until browned.
- Combine in Crockpot: Place the seared roast in the crockpot along with potatoes, onion, garlic, beef broth, Worcestershire sauce, salt, pepper, and thyme. Stir gently.
- Cook Low and Slow: Cover and cook on low for 8 hours or high for 4 hours.
- Check for Doneness: Ensure meat is fork-tender; adjust seasoning if necessary.
- Serve: Ladle into bowls and garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 423
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg
Keywords: For added flavor, consider incorporating carrots or bell peppers. Use fresh herbs such as rosemary for a unique twist. Leftovers can be stored in airtight containers in the refrigerator for up to three days.