Name: Crockpot Steak Potato Bake Recipe
Prep time: 20 min
Cook time: PT-492168H24M31S
Total time: PT-492168H24M31S
Cuisine: American
Ingredients: 1.5 lbs Beef Chuck Roast, cut into 1-inch cubes; 1 tbsp Olive Oil; Salt and Black Pepper to taste; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; 1/2 tsp Smoked Paprika; 1/4 tsp Red Pepper Flakes (optional); 2 cloves Garlic, minced; 1 large Onion, chopped; 1 lb Yukon Gold Potatoes, peeled and cubed; 1 lb Russet Potatoes, peeled and cubed; 1 cup Carrots, peeled and sliced; 1 cup Celery, chopped; 1/2 cup Frozen Peas; 4 cups Beef Broth; 1/4 cup All-Purpose Flour; 1/4 cup Cold Water; 2 tbsp Fresh Parsley, chopped

Introduction

This Crockpot Steak Potato Bake is a comforting and hearty meal that’s perfect for busy days. Tender beef, flavorful herbs, and a medley of vegetables slow-cooked to perfection make this dish both satisfying and easy to prepare. It’s an ideal one-pot dinner that fills your home with inviting aromas.

A white bowl filled with a rich brown stew with large chunks of golden browned potatoes around the edge, topped with moist, dark brown seared beef pieces in the center. Bright green chopped scallions cover the beef, and a small pile of shredded orange cheddar cheese sits on top of the scallions. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs Beef Chuck Roast, cut into 1-inch cubes

1 tbsp Olive Oil

1 large Onion, chopped

2 cloves Garlic, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

1/2 tsp Smoked Paprika

1/4 tsp Red Pepper Flakes (optional)

4 cups Beef Broth

1 lb Yukon Gold Potatoes, peeled and cubed

1 lb Russet Potatoes, peeled and cubed

1 cup Carrots, peeled and sliced

1 cup Celery, chopped

1/2 cup Frozen Peas

1/4 cup All-Purpose Flour

1/4 cup Cold Water

Salt and Black Pepper to taste

2 tbsp Fresh Parsley, chopped (for garnish)

Instructions

Step 1: Pat the chuck roast cubes dry with paper towels and season generously with salt and black pepper.

Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Set aside.

Step 3: Add chopped onion, minced garlic, dried thyme, dried rosemary, smoked paprika, and red pepper flakes (if using) to the crockpot and stir to combine.

Step 4: Pour in the beef broth, then add the browned beef cubes, making sure they are mostly submerged.

Step 5: Add the cubed Yukon Gold and Russet potatoes, sliced carrots, and chopped celery to the crockpot.

Step 6: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef and vegetables are tender.

Step 7: In a small bowl, whisk together all-purpose flour and cold water until smooth. Slowly pour this mixture into the crockpot while stirring.

Step 8: Turn the crockpot to high and cook for another 15-20 minutes until the sauce thickens, stirring occasionally.

Step 9: Stir in the frozen peas during the last 5 minutes of cooking.

Step 10: Taste and adjust seasoning with salt and black pepper as needed. Remove the crockpot insert if safe to do so, and let the dish cool slightly.

Step 11: Serve hot, garnished with fresh chopped parsley.

Tips & Variations

For extra depth, add a splash of red wine to the broth before slow cooking.

Swap the frozen peas for green beans or corn based on your preference.

Use fresh herbs instead of dried if you have them on hand for a brighter flavor.

To make the dish gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other tougher cuts like brisket or short ribs work well for slow cooking and will become tender over time.

Is it possible to prepare this recipe in an Instant Pot?

Yes, you can brown the beef and sauté the aromatics using the sauté function, then pressure cook on high for about 35-40 minutes. Use the sauté setting afterward to thicken the sauce as described.