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Crockpot Steak Potato Bake

Easy Crockpot Steak Potato Bake: Comfort Food Bliss

Experience the ultimate comfort food with this Crockpot Steak Potato Bake, combining savory beef, creamy potatoes, and fresh veggies in one simple dish.
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Prep Time 20 minutes
Cook Time 8 hours
Thickening Time 20 minutes
Total Time 8 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 lb Beef Chuck Roast Flank steak or sirloin are suitable substitutes.
  • 2 tablespoon Olive Oil Can substitute with vegetable oil.
For the Vegetables
  • 1 large Onion Yellow or white onions work well.
  • 2 cloves Garlic Use garlic powder as a substitute if needed.
  • 2 medium Carrots Any mixed vegetables can be used.
  • 2 stalks Celery Any mixed vegetables can be used.
  • 2 medium Yukon Gold Potatoes Russet potatoes can also be used.
  • 2 medium Russet Potatoes Any waxy potato can be substituted.
  • 1 cup Frozen Peas Fresh peas are great when in season.
For the Flavoring
  • 1 teaspoon Dried Thyme Use three times the amount of fresh herbs if substituting.
  • 1 teaspoon Dried Rosemary Use three times the amount of fresh herbs if substituting.
  • 1 teaspoon Smoked Paprika Regular paprika can be used as an alternative.
  • ½ teaspoon Red Pepper Flakes Optional; can be omitted for milder flavor.
  • 2 cups Beef Broth Use vegetable broth for a lighter version.
For Thickening
  • ¼ cup All-Purpose Flour Can use cornstarch for a gluten-free option.
  • ¼ cup Cold Water Used to create a thick sauce.
  • to taste Salt Essential seasoning to suit your taste.
  • to taste Black Pepper Essential seasoning to suit your taste.
For Garnish
  • 2 tablespoon Fresh Parsley Chives or cilantro can be substituted.

Equipment

  • Crockpot
  • skillet
  • Measuring Cups
  • Measuring spoons
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Pat the beef chuck roast dry and season it with salt and pepper. Sear in a skillet with olive oil for 4-5 minutes until browned.
  2. In your crockpot, add chopped onions, minced garlic, thyme, rosemary, smoked paprika, and red pepper flakes. Stir to combine.
  3. Pour beef broth over the veggies. Place seared beef on top ensuring it's submerged.
  4. Layer cubed Yukon Gold and Russet potatoes, chopped carrots, and celery over the beef.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours until beef is tender.
  6. Mix flour with cold water in a bowl until smooth. Stir into the crockpot and cook for an additional 15-20 minutes on high until thickened.
  7. In the last 5 minutes, stir in frozen peas and adjust seasoning with salt and pepper.
  8. Serve the Crockpot Steak Potato Bake in bowls, garnished with parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Searing the beef enhances flavor. Add quick-cooking veggies like peas at the end to keep them vibrant.

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