Crockpot Steak and Potatoes Recipe – Easy Garlic Butter One-Pot Dinner

The sizzle of steak, the earthy aroma of potatoes, and that hit of garlicky butter—oh, it just hits differently, doesn’t it? I’ll be honest, nothing quite says comfort food like a plate loaded with tender steak and potatoes, especially when it’s all done in one pot. The first time I made this crockpot steak and potatoes recipe, I was desperate for something hearty but had zero time for stovetop juggling. I threw everything in my slow cooker, went about my day, and came back to a house that smelled like a cozy steakhouse. Pure magic!

This recipe has become my go-to for easy weeknights, lazy Sundays, and honestly, even when I’ve got friends coming over but don’t want to be tied to the kitchen. It’s packed with flavor (thanks to a generous amount of garlic butter—don’t be shy), and it’s the kind of meal that gets everyone excited for dinner. Plus, you get melt-in-your-mouth beef and creamy potatoes without any fancy steps or a pile of dishes at the end. Who can argue with that?

Over the years, I’ve tested this easy crockpot steak and potatoes more times than I can count, tweaking the seasoning, playing with potato varieties, and sometimes sneaking in extra veggies. It’s a forgiving recipe, one that welcomes your favorite twists. If you’re after a meal that’s equal parts effortless and delicious, you’re in for a treat. Whether you’re feeding a family, meal prepping, or just want something cozy, this is the one-pot dinner you’ll come back to time and again.

Why You’ll Love This Crockpot Steak and Potatoes Recipe

• Effortless One-Pot Magic: You literally toss everything into the slow cooker—no browning, no separate pans, no fuss. It’s perfect for busy weeknights or when you just want to let dinner cook itself.
• Simple, Honest Ingredients: You won’t need to hunt down hard-to-find items. Steak, potatoes, garlic, butter, and a handful of pantry staples. That’s it!
• Perfect for Any Occasion: This is the kind of meal that works for a cozy family dinner, Sunday meal prep, or even when you’re hosting guests. It’s got that “wow” factor with none of the stress.
• Crowd-Pleasing Flavors: The steak comes out fork-tender, the potatoes soak up all that garlicky butter, and the smell alone gets everyone hungry. Honestly, it’s the kind of dish that disappears fast at the table!
• Unbeatable Texture: Slow cooking means you get that classic, homey comfort—juicy steak, perfectly cooked potatoes, and a buttery garlic sauce that’s just begging for some bread to mop it up.

What really sets this garlic butter crockpot steak and potatoes apart? It’s all about the little things—like using a mix of baby potatoes for creamy texture, adding the garlic butter at just the right time, and not skimping on the seasoning. I learned the hard way that under-seasoned potatoes can be a letdown, so don’t be shy with the salt and pepper. My family loves it just the way it is, but I’ve also made it for friends who request the recipe before they’ve even finished their plate.

Honestly, this isn’t just another meat-and-potatoes meal. It’s comfort food, made modern. It’s easy enough for a weeknight, but special enough for Sunday dinner. If you want a dish that makes you feel like a hero with minimal effort—this crockpot steak and potatoes recipe is it! Give it a shot, and you’ll see why it’s a staple in my kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a truly satisfying texture. Most of these are probably hanging out in your pantry or fridge already, which is always a win in my book!

• Steak: 2 lbs (900g) sirloin, ribeye, or chuck steak, cut into large chunks (look for well-marbled cuts for extra tenderness and flavor)
• Baby Potatoes: 2 lbs (900g), halved if large (Yukon gold or red potatoes work best; no need to peel—just a good scrub!)
• Unsalted Butter: 1/2 cup (115g), melted (this forms the base of that irresistible garlic butter)
• Fresh Garlic: 5 cloves, minced (don’t skimp—the more, the merrier!)
• Beef Broth: 1/2 cup (120ml), low-sodium preferred (keeps everything moist and flavorful)
• Olive Oil: 2 tbsp (30ml), for coating the steak
• Fresh or Dried Parsley: 2 tbsp, chopped (for that pop of color and freshness at the end)
• Salt and Black Pepper: To taste (I start with 1 tsp salt and 1/2 tsp pepper, then adjust as needed)
• Italian Seasoning: 2 tsp (optional, but adds a lovely herby note)
• Onion Powder: 1 tsp (for extra savory depth)
• Paprika: 1/2 tsp (smoked paprika works beautifully for a subtle warmth)
• Optional Add-ins:
  • Carrots: 1 cup, cut into 1-inch pieces (for extra veggies—toss ’em in with the potatoes)
  • Mushrooms: 1 cup, sliced (add in the last hour for best texture)
  • Red Onion: 1 small, sliced (adds sweetness and color)

Ingredient notes & swaps: If you’re out of baby potatoes, just chop up regular Yukon golds or russets into big chunks. For a dairy-free version, use a vegan butter substitute. And if you want to make this gluten-free, double-check your broth and seasonings—most are naturally gluten-free, but it’s always good to be sure. I’ve tried this with both sirloin and chuck steak; both work, but sirloin holds its shape a bit better if you like bigger chunks. Oh, and don’t worry if you’re not a garlic fiend—you can dial it back, but why would you? (Kidding. Sort of.)

Equipment Needed

• Slow Cooker (Crockpot): 6-quart size works perfectly for this recipe. I’ve used both digital and manual models—both do the job, so don’t sweat it if yours is basic.
• Sharp Chef’s Knife: For cutting the steak and potatoes. If you’re working with a less-than-stellar knife, just take your time—no rush.
• Cutting Board: I prefer using a large, sturdy board to give myself plenty of space.
• Mixing Bowl: For tossing steak with oil and seasoning before adding to the crockpot.
• Measuring Cups & Spoons: For accuracy, though I’ll admit, sometimes I eyeball the parsley.
• Garlic Press (optional): I love my garlic press for quick mincing, but a knife works fine.
• Wooden Spoon or Heatproof Spatula: For stirring up the garlic butter mixture.

Alternative equipment: If you don’t own a slow cooker, you can use a Dutch oven (see Variations below). I’ve even tried this in a large oven-safe pot set to a low temp; just keep an eye on liquid levels.

Personal tip: A good slow cooker liner can make cleanup a breeze. Also, if you notice your slow cooker runs hot, check the steak a bit earlier—every appliance is a little different!

How to Make Crockpot Steak and Potatoes with Garlic Butter

1. Prep the Steak:
   • Cut 2 lbs (900g) steak into large, even chunks—about 2-inch pieces. Pat dry with paper towels (this helps them brown and soak up flavor).
   • Toss steak pieces in a mixing bowl with 2 tbsp (30ml) olive oil, 1 tsp salt, 1/2 tsp pepper, and 2 tsp Italian seasoning (if using). Make sure every piece is coated.

   Time: 5 minutes. Tip: Don’t skip drying the steak—excess moisture can make it steam instead of getting that nice texture!

2. Prepare the Potatoes (and Veggies, if using):
   • Halve 2 lbs (900g) baby potatoes. If any are much larger, cut into quarters for even cooking.
   • If using carrots or onions, chop into 1-inch pieces. Set aside with potatoes.

   Time: 5 minutes. Note: Uniform size means potatoes cook evenly—no mushy bits!

3. Layer Everything in the Crockpot:
   • Add potatoes (and carrots/onions, if using) to the bottom of your slow cooker.
   • Top with the seasoned steak pieces. Pour 1/2 cup (120ml) beef broth over everything.

   Time: 3 minutes. Warning: Don’t stir—the layers help everything cook at the right pace.

4. Make the Garlic Butter:
   • In a small bowl, combine 1/2 cup (115g) melted unsalted butter with 5 minced garlic cloves, 1 tsp onion powder, and 1/2 tsp paprika. Stir well.
   • Drizzle this mixture evenly over the steak and potatoes in the slow cooker.

   Time: 3 minutes. Sensory cue: The smell is already amazing—don’t be surprised if someone asks, “What’s cooking?”

5. Cook:
   • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The steak should be fork-tender, and the potatoes soft but not falling apart.
   • If adding mushrooms, stir them in during the last hour of cooking so they don’t get too mushy.

   Note: Every slow cooker is different. If your steak is tough, it probably needs a bit more time. If everything’s done early, just switch to the “keep warm” setting.

6. Final Touches:
   • Sprinkle with 2 tbsp chopped fresh parsley before serving. Taste and adjust salt or pepper if needed.

   Sensory cue: You should see glistening steak, potatoes coated in buttery garlic, and bright specks of parsley.

7. Serve:
   • Spoon steak and potatoes onto plates, making sure everyone gets a bit of that buttery sauce. Serve hot and enjoy!

   Tip: A squeeze of lemon or a sprinkle of extra herbs is never a bad idea here.

Troubleshooting: If the potatoes are still firm, just pop the lid back on and give it another 30 minutes. If you end up with extra liquid, don’t worry—it’s perfect for drizzling over everything or soaking up with bread. If your steak seems a bit dry, it probably overcooked—next time, try checking it 30 minutes earlier (slow cookers can vary a lot!).

Cooking Tips & Techniques

• Choose the Right Cut: I’ve found that well-marbled cuts like chuck or ribeye give the best flavor and stay juicy. Leaner cuts can dry out, so if you use them, keep a close eye on the cooking time.
• Don’t Overcrowd: If you double the recipe, use a larger slow cooker or two batches. Overcrowding leads to uneven cooking and sad, mushy potatoes (no one wants that).
• Layering Matters: Potatoes and root veggies go on the bottom to soak up juices. Steak on top prevents it from getting soggy and lets it cook evenly.
• Garlic Timing: Adding garlic butter at the start infuses everything, but if you’re a garlic lover, stir in more fresh garlic during the last hour for a punchier flavor.
• Keep the Lid Closed: I know it’s tempting, but every peek lets out heat and adds more cooking time. Trust the process!
• Personal Oops: Once, I forgot to season the potatoes before layering. The result? Kind of bland. Now, I toss them with a little salt and pepper before they go in—makes a huge difference.
• Consistency Trick: For thicker sauce, crack the lid open for the last 30 minutes of cooking or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook on high for 10 minutes.
• Multitasking Strategy: Prep all your ingredients the night before. Just keep everything in the fridge, and in the morning, dump and go. Makes mornings so much easier!

Honestly, the more you make this crockpot steak and potatoes recipe, the more you’ll find your own little tweaks. Don’t be afraid to play around and see what works best for your household.

Variations & Adaptations

• Low-Carb/Keto: Swap the potatoes for cauliflower florets or turnips. I tried this when my husband went keto, and it was surprisingly good—just add the veggies in the last 2 hours so they don’t overcook.
• Dairy-Free: Use a vegan butter substitute and skip the cheese at the end (if you usually add a sprinkle of parmesan). The garlic and herbs still make it super flavorful.
• Spicy Twist: Add 1/2 tsp crushed red pepper flakes to the garlic butter, or swap paprika for smoked chipotle powder. My brother loves this version for game day!
• Different Cooking Method: No slow cooker? Brown steak and potatoes in a Dutch oven, add the garlic butter and broth, cover, and bake at 300°F (150°C) for 2-3 hours.
• Veggie Boost: Mix in green beans or bell peppers during the last hour. They add color and a little crunch.
• Gluten-Free: Double-check your broth and seasonings—most are safe, but always read labels just in case.
• My Personal Favorite: Sometimes I add a splash of Worcestershire sauce to the garlic butter. It gives the dish a savory richness that’s hard to beat!

Serving & Storage Suggestions

Serving: This crockpot steak and potatoes is best served hot, straight from the slow cooker. Pile everything onto a big serving platter, spoon over some of that garlicky butter sauce, and sprinkle with extra parsley. Family-style dinners are my favorite, especially with a big green salad or some crusty bread on the side. If you want to impress, try adding a wedge of lemon for a pop of brightness or a sprinkle of grated parmesan.

Leftovers & Storage: Transfer leftovers to airtight containers and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, so don’t be surprised if it tastes even better the next day. For freezing, let the steak and potatoes cool completely, then freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm leftovers in the microwave (covered, on medium heat) or in a covered skillet over low heat. Add a splash of beef broth or water to keep things moist. If you’ve frozen portions, thaw before reheating for best texture.

Extra tip: This makes an awesome meal prep option—just pack the steak and potatoes with a handful of steamed green beans or broccoli for a balanced, ready-to-go lunch!

Nutritional Information & Benefits

This crockpot steak and potatoes recipe is packed with protein from the steak, complex carbs from the potatoes, and healthy fats from the butter and olive oil. Per serving (about 1/4 of the recipe):

• Calories: ~480
• Protein: 38g
• Carbohydrates: 34g
• Fat: 22g
• Fiber: 4g

Health perks: Steak provides iron, zinc, and B vitamins for energy and muscle health. Potatoes offer vitamin C, potassium, and fiber. If you swap in extra veggies or use cauliflower, you’ll boost fiber and cut carbs, too. This recipe is gluten-free if you double-check the broth and seasonings, and it can be made dairy-free with a simple butter swap.

Allergen note: Contains dairy (butter) and may contain gluten depending on broth. Always read ingredient labels if you have sensitivities.

From a wellness perspective, I love this dish because it’s hearty, filling, and doesn’t rely on processed shortcuts. Plus, it’s easy to customize for any eating style!

Conclusion

If you’re looking for a meal that’s hearty, easy, and always delivers, this crockpot steak and potatoes recipe is your new weeknight hero. It’s got all the cozy, comforting flavors you crave, but without the stress or mess. Whether you stick to the original or add your own spin—spicy, cheesy, extra veggie-packed—you really can’t go wrong.

I keep coming back to this recipe because it’s just that reliable. My family loves it, my friends ask for the recipe, and I love that it fits into busy schedules or lazy weekends alike. If you make it, I’d love to hear how it turns out—leave a comment, share your tweaks, or tag me on Pinterest so I can see your version!

So go ahead, grab your crockpot and let it do the heavy lifting tonight. Happy cooking, and may your kitchen always smell like garlic butter and good memories!

FAQs About Crockpot Steak and Potatoes with Garlic Butter

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

Absolutely! Sirloin, ribeye, or chuck steak all work well. Chuck is more budget-friendly and gets super tender, while sirloin holds its shape better if you like chunkier pieces.

How do I keep the potatoes from getting mushy?

Cut the potatoes into even, larger chunks and place them at the bottom of the slow cooker. Avoid overcooking—check for doneness at the minimum time suggested.

Can I prep this meal the night before?

Yes! Prep all the ingredients, store them in the fridge (keep wet and dry separate if possible), and just assemble everything in the morning before turning on your slow cooker.

What should I do if there’s too much liquid in the crockpot?

If you find extra liquid at the end, remove the lid and cook on high for 20-30 minutes to reduce it. Or, use a cornstarch slurry to thicken the sauce.

Can I add other vegetables to this recipe?

Definitely! Carrots, mushrooms, green beans, and bell peppers are all great choices. Add quick-cooking veggies like green beans in the last hour for best results.

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