Description
This Crockpot Steak Potato Bake is a hearty, comforting meal perfect for busy days. Tender chunks of beef chuck roast are seared to lock in flavor, then slow-cooked with Yukon Gold and Russet potatoes, carrots, celery, and fragrant herbs in a savory beef broth. A thickened sauce and a pop of fresh peas finish the dish, all served hot and garnished with fresh parsley for a satisfying one-pot meal.
Ingredients
Scale
Beef and Seasonings
- 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
Vegetables
- 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
Liquids and Thickeners
- 4 cups Beef Broth
- 1/4 cup All-Purpose Flour
- 1/4 cup Cold Water
Garnish
- 2 tbsp Fresh Parsley, chopped
Instructions
- Prepare the Beef: Pat the chuck roast cubes dry with paper towels and season them generously with salt and black pepper to enhance the flavor.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until they are browned on all sides. Set the browned beef aside to add depth of flavor to the dish.
- Build the Base in the Crockpot: Add chopped onion, minced garlic, dried thyme, dried rosemary, smoked paprika, and optional red pepper flakes to the crockpot. Stir these aromatics together to create a flavorful base.
- Add Broth and Beef: Pour in the beef broth and add the browned beef cubes to the crockpot, ensuring they are mostly submerged to cook evenly.
- Add Vegetables: Incorporate the cubed Yukon Gold potatoes, Russet potatoes, sliced carrots, and chopped celery into the crockpot, distributing them evenly around the beef.
- Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the beef and vegetables are very tender.
- Thicken the Sauce: Whisk together the all-purpose flour and cold water in a small bowl until smooth to create a slurry. Slowly pour this into the crockpot while stirring constantly to prevent lumps.
- Continue Cooking: Turn the crockpot to high and cook for another 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Add Peas: Stir in the frozen peas during the last 5 minutes of cooking to heat through without losing texture.
- Season and Cool: Taste the dish and adjust the seasoning with salt and black pepper as needed. Remove the crockpot insert if safe, and allow the dish to cool slightly.
- Serve: Ladle the Crockpot Steak Potato Bake into bowls and garnish with fresh chopped parsley. Serve hot for a comforting and satisfying meal.
Notes
- For a spicier kick, increase the amount of red pepper flakes to your preference.
- You can substitute beef chuck roast with brisket or stew beef if desired.
- If you prefer a thicker sauce, add an additional tablespoon of flour slurry and cook for a few more minutes.
- Feel free to add other vegetables like mushrooms or bell peppers according to your taste.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: crockpot steak potato bake, slow cooker beef recipe, hearty crockpot meal, easy beef potato stew, comforting slow cooker dinner
