Hey there, fellow food lovers! Nyla here, and I’m so excited to welcome you to my delicious corner of the internet, where bold flavors meet cozy comfort food! I’m all about turning every meal into something truly special. Let’s be honest, some of the best recipes come from late-night kitchen experiments, right?

I’m talking about those moments when you’re craving something comforting but also a little adventurous. That’s exactly how my love affair with Crockpot Steak began. I was determined to create a Crockpot Steak recipe that was incredibly tender, packed with flavor, and easy enough for even the busiest weeknights.

Well, after many (delicious) attempts, I finally nailed it! This Crockpot Steak is fall-apart tender, infused with a rich, savory sauce, and guaranteed to make your taste buds do a happy dance. Forget dry, tough steak – this is Crockpot Steak perfection!

So, grab your apron, and let’s dive into this flavor adventure together! Trust me, you’re going to love how simple and satisfying this Crockpot Steak recipe is. Get ready to experience comfort food with a twist that will have everyone asking for seconds!

INGREDIENTS You Need

This Crockpot Steak ingredient list is all about bold flavors that actually work together! You can grab most of these during your normal shopping trip. Don’t worry if you don’t have a particular item on hand; I’ll include tested ingredient swaps that work every time.

Here’s what you’ll need to create this Crockpot Steak masterpiece:

2 lbs Chuck Steak: This is key for that melt-in-your-mouth tenderness.
1 tbsp Olive Oil: For searing the steak to lock in those juices.
1 large Onion, sliced: Adds sweetness and depth of flavor.
2 cloves Garlic, minced: Because garlic makes everything better!
1 cup Beef Broth: The base of our rich, savory sauce.
1/2 cup Red Wine: This adds a complex flavor dimension.
2 tbsp Worcestershire Sauce: This is my Crockpot Steak secret that takes it from good to incredible!
1 tbsp Tomato Paste: For richness and body.
1 tsp Dried Thyme: Adds an earthy, aromatic note.
1 tsp Dried Rosemary: Complements the beef beautifully.
1 Bay Leaf: Don’t skip this – it adds a subtle but important layer of flavor.
Salt and Pepper to taste: To bring out all the deliciousness.
2 tbsp Cornstarch: To thicken the gravy (optional).
2 tbsp Cold Water: To make a slurry for thickening (optional).

Ingredient Swaps:

No red wine? No problem! You can substitute with more beef broth.
Don’t have fresh garlic? Use 1 teaspoon of garlic powder instead.
Out of Worcestershire sauce? Soy sauce can be used as a substitute.

Bold Flavor Boosters:

This Crockpot Steak gets its amazing taste from the combination of red wine, Worcestershire sauce, and herbs. These ingredients work together to create a deep, savory flavor that will leave you wanting more! I love adding an extra teaspoon of Dijon mustard to my Crockpot Steak for that extra kick.

Prep Shortcuts:

To save time on busy weeknights, you can slice the onion and mince the garlic ahead of time. You can also mix the beef broth, red wine, Worcestershire sauce, tomato paste, and herbs in a separate container and store it in the refrigerator until you’re ready to cook.

Storage Tips:

Store any leftover Crockpot Steak in an airtight container in the refrigerator for up to 3 days.

Let’s Make Some!

Alright, fellow food lovers, let’s get cooking! This is my favorite part of making Crockpot Steak – watch the magic happen! I’ve broken down the steps so they are easy to follow, and I’ll share my personal timing insights, too.

Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Season the chuck steak generously with salt and pepper. Sear the steak on all sides until browned. This step is crucial for locking in the juices and adding flavor. In my kitchen, this usually takes about 3-4 minutes per side. Don’t overcrowd the pan; sear in batches if necessary.
Sauté the Aromatics: Remove the steak from the skillet and set aside. Add the sliced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This is where the magic starts happening!
Build the Flavor Base: Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the skillet. Add the Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and bay leaf. Bring to a simmer, stirring until the tomato paste is fully dissolved.
Crockpot Time! Place the seared steak in the slow cooker. Pour the sauce over the steak, making sure it’s fully submerged.
Slow Cook to Perfection: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the steak is fall-apart tender. This is where patience pays off. While your Crockpot Steak is doing its thing, get ready for some amazing aromas! In my experience, the low and slow method is key to getting that incredibly tender tender steak crockpot.
Thicken the Gravy (Optional): If you want a thicker gravy, remove the steak from the Crockpot Steak and set aside. In a small bowl, whisk together the cornstarch and cold water to make a slurry. Pour the slurry into the slow cooker and stir well. Cook on high for 15-20 minutes, or until the gravy has thickened to your desired consistency.
Shred and Serve: Shred the Crockpot Steak with two forks. Return the shredded steak to the slow cooker and stir to coat with the gravy. Remove the bay leaf before serving. Don’t worry if your Crockpot Steak looks a little rough around the edges – it’ll still taste incredible!

How to Serve Up This!

This Crockpot Steak is so versatile – the possibilities are endless! Here’s how I love to enjoy this Crockpot Steak, along with some bold flavor pairings and presentation ideas that will wow your guests.

My Favorite Ways to Serve:

Over Mashed Potatoes: This is a classic for a reason! The creamy mashed potatoes perfectly complement the rich, savory steak and gravy. People literally do happy dances when this Crockpot Steak hits the table with fluffy mashed potatoes and a sprinkle of fresh parsley.
In Sandwiches: Pile the shredded Crockpot Steak onto crusty rolls for a delicious and satisfying sandwich. Add some caramelized onions and a slice of provolone cheese for extra flavor.
Over Rice: Serve the Crockpot Steak over a bed of fluffy white or brown rice for a hearty and comforting meal. A simple side of steamed broccoli or green beans completes the dish.
As Steak and Gravy: Serve the Crockpot Steak as a classic steak and gravy with a side of roasted vegetables.
Beef Stew Crockpot: Add potatoes, carrots, and celery to the Crockpot Steak during the last few hours of cooking for a hearty beef stew. After ten years of searching, this beef stew is my favourite slow recipe

Bold Flavor Pairings:

Garlic Bread: Because you can never have too much garlic!
Creamy Coleslaw: The tangy coleslaw provides a nice contrast to the rich steak.
Roasted Asparagus: A simple and elegant side dish.

Perfect Occasions:

This Crockpot Steak is perfect for those weeknight dinners that need to be special! It’s also great for potlucks, game nights, or any gathering where you want to impress your friends and family with minimal effort. Crockpot Steak Bites Who else loves the magic of slow cooking this

Presentation Ideas:

Garnish with fresh parsley or thyme for a pop of color.
Serve in a cast-iron skillet for a rustic touch.
Drizzle with a little extra gravy before serving.

Creative Leftover Transformations:

Use leftover Crockpot Steak to make tacos or quesadillas.
Add it to a salad for a protein-packed lunch.
Mix it with pasta for a hearty and satisfying meal.

I find that serving it with Garlic Steak Bites and Potatoes is another way to serve the steak; for more details, check out the recipe here

FAQs:

I get a lot of questions about this recipe, so I wanted to address some of the most common ones here. Don’t hesitate to ask if you have more!

Q: Will kitchen newbies succeed with this Crockpot Steak?

A: Absolutely! This recipe is incredibly forgiving and easy to follow. The slow cooker does most of the work, so you don’t have to be a culinary expert to create a delicious meal. Trust me, if I can do it, you can do it!

Q: What if I mess up my Crockpot Steak? (Spoiler: it’ll still taste incredible!)

A: Honestly, it’s hard to mess this one up! Even if you overcook the steak slightly, it will still be tender and flavorful. If you undercook it, just cook it for a little longer. The beauty of the slow cooker is that it’s very forgiving.

Q: How can I prep this Crockpot Steak for busy weeknights?

A: You can prep the ingredients ahead of time by slicing the onion, mincing the garlic, and mixing the sauce ingredients in a separate container. Store everything in the refrigerator until you’re ready to cook. Then, just sear the steak and throw everything in the slow cooker in the morning before you leave for work.

Q: Can I use a different cut of steak?

A: While chuck steak is my preferred cut for this recipe, you can also use other cuts of beef, such as round steak or brisket. Just keep in mind that different cuts of beef may require different cooking times.

Q: Can I add vegetables to this Crockpot Steak?

A: Yes! Feel free to add your favorite vegetables to the slow cooker along with the steak. Potatoes, carrots, and celery are all great additions. Add them during the last few hours of cooking so they don’t get too mushy. This recipe is similar to Crock Pot Cubed Steak – The Country Cook

Q: How do I know when the Crockpot Steak is done?

A: The Crockpot Steak is done when it is fall-apart tender and easily shreds with a fork. The internal temperature should reach 203°F (95°C).

Q: Can I freeze leftover Crockpot Steak?

A: Yes! Let the steak cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.

CONCLUSION:

This Crockpot Steak brings me so much joy because it’s the perfect combination of comfort food and bold flavor. It’s a recipe that I can always count on to impress my friends and family, and it’s easy enough to make on even the busiest weeknights.

My Crockpot Steak Flavor Secrets:

Sear the steak: This step is crucial for locking in the juices and adding flavor. Don’t skip it!
Use red wine: It adds a complex flavor dimension that takes the sauce to the next level.
Don’t be afraid to experiment: Feel free to add your favorite herbs, spices, or vegetables to customize the recipe to your liking.

I have tried different versions of tender Crockpot Steak, and here are some of my favorites:

Spicy Crockpot Steak: Add a pinch of red pepper flakes or a diced jalapeño to the sauce for a little heat.
Mushroom Crockpot Steak: Add sliced mushrooms to the slow cooker during the last few hours of cooking.
Italian Crockpot Steak: Use Italian seasoning instead of thyme and rosemary. Add a can of diced tomatoes to the sauce.

I am excited for you to try this recipe and put your own spin on it! Get creative, trust your taste buds, and don’t be afraid to experiment. Cooking should be fun and rewarding. I can’t wait to hear about your Crockpot Steak adventures! Let’s create some magic in the kitchen and turn ordinary meals into something truly special!

Crockpot Steak

Print Recipe

Tender, flavorful steak cooked low and slow in your crockpot. This easy recipe is perfect for a weeknight dinner and requires minimal effort.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 360 minutes
Total Time: 375 minutes
Yield: 6 servings
Category: Dinner
Method: Crockpot
Cuisine: American

Ingredients

Scale

1 (2-3 pound) beef chuck roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, sliced
2 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf

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Instructions

Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned.
Season the roast with salt and pepper.
Place sliced onion and minced garlic in the bottom of the crockpot.
Place the seared roast on top of the onion and garlic.
Pour beef broth and Worcestershire sauce over the roast.
Sprinkle with dried thyme and add the bay leaf.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the roast is very tender and easily shreds.
Remove the bay leaf before serving.
Shred the beef with two forks and serve with the cooking liquid or gravy.

Notes

Serve over mashed potatoes, rice, or with your favorite vegetables. For a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the cooking liquid during the last 30 minutes of cooking.