Description
A hearty and comforting Crock Pot Steak and Potatoes recipe featuring tender ribeye steaks slow-cooked with baby gold potatoes and flavored with French onion soup mix and butter, perfect for an easy, satisfying meal.
Ingredients
Steak and Potatoes
- 2-3 lbs ribeye steaks
- 1.5 lbs baby gold potatoes, halved
- 1 packet French onion soup mix (dry)
- ½ cup unsalted butter, sliced into pats
- Salt and pepper, to taste
Garnish (Optional)
- Fresh chopped parsley
Instructions
- Sear the steaks (optional): Heat a large skillet over medium-high heat with a little oil or a tablespoon of butter. Sear the ribeye steaks for about 2 minutes per side. This step is optional but helps lock in extra flavor. You don’t need to cook the steaks through at this stage.
- Season the steaks: Season both sides of the steaks with salt, pepper, and half of the dry French onion soup mix. This builds a savory base for the slow cooking.
- Arrange in slow cooker: Place the seasoned steaks at the bottom of a 5-quart or larger slow cooker. Surround the steaks evenly with the halved baby gold potatoes.
- Add remaining seasoning and butter: Sprinkle the remaining French onion soup mix over the top of the steaks. Place the sliced pats of unsalted butter on top of both the potatoes and steaks to enhance flavor and tenderness.
- Cook low and slow: Cover the slow cooker and cook on low heat for 5-7 hours or on high heat for 3-4 hours. Cooking time will depend on the thickness of the steaks; cook until the steak is fork-tender and fully cooked through.
- Garnish and serve: Once cooked, garnish with fresh chopped parsley if desired. Serve immediately with a side salad or steamed vegetables for a complete meal.
Notes
- Searing the steaks before slow cooking is optional but adds extra flavor.
- Adjust salt and pepper seasoning according to taste preferences, especially since the soup mix adds salt.
- Cooking time varies with steak thickness; check tenderness at the 5-hour mark for low setting.
- Use a slow cooker that’s at least 5 quarts to comfortably fit the ingredients.
- For added veggies, consider adding carrots or green beans in the last hour of cooking to avoid over-softening.
- Leftover steak and potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5-7 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
