CROCK POT STEAK AND POTATOES

WHY YOU’LL LOVE THIS RECIPE

• The melt-in-your-mouth tenderness of the slow-cooked steak combined with the perfectly seasoned potatoes creates a great flavor and texture combination.
• This recipe allows you to enjoy a stick-to-your-ribs comfort food meal without spending hours in the kitchen.
• This recipe uses sirloin steak, which is a budget-friendly cut of steak that also tastes just as good as a more expensive cut.
• Steak and potatoes can be served with a variety of different side dishes allowing you to customize it every time you make it.

INGREDIENTS YOU’LL NEED

• Yellow Onions - Adds a sweet and savory flavor base to the dish, enhancing the overall taste.
• Green Beans - Brings a vibrant and crisp element to the recipe, adding a pop of color and providing a satisfying crunch.
• Sirloin Steak - Cubed sirloin steak is the star of the dish, providing a rich and meaty flavor. As it slowly cooks, the steak becomes incredibly tender.
• Petite Red Potatoes - Absorbs the flavors of the dish as they cook, becoming soft and creamy. They provide a comforting and substantial element to the meal.
• Melted Butter - Adds richness and a smooth texture to the recipe, enhancing the flavors of the steak, potatoes, and onions.
• Montreal Steak Seasoning - A robust blend of herbs and spices that adds depth and complexity to the dish. It provides a savory and slightly peppery flavor.
• Minced Garlic - Infuses the dish with its distinct aroma and adds a pungent and slightly sweet flavor.

HOW TO MAKE STEAK AND POTATOES IN THE CROCK POT

Prepare the ingredients: Prepare the vegetables by slicing the onion, washing the green beans, and removing the ends. Cube the steak into bite-sized pieces.

Arrange the ingredients: Spread the onions on the bottom of the slow cooker, then place the green beans on one side. Place the steak in the middle and then place the potatoes on the other side.

Make the seasoning: Melt the butter in the microwave or on the stovetop. Add the garlic and steak seasoning. Mix until well combined, then pour over the steak and vegetable mixture.

Cover and cook: Add the lid to the top and cook on LOW for 3-4 hours or HIGH for 7-8 hours. Once everything is cooked through, plate and serve with your favorite side dishes. Enjoy!

RECIPE TIPS

• Cut the sirloin steak into bite-size pieces of uniform size. This will ensure that each piece cooks at the same rate and results in a consistently tender texture throughout the dish.
• To prevent the green beans from becoming too soft during the long cooking process, trim them to a manageable size and place them on one side of the crock pot. This way, they will still retain a slight crunch and vibrant color.
• Consider searing the cubed sirloin steak in a hot skillet before adding it to the slow cooker. This extra step will enhance the Maillard reaction, creating a caramelized crust and deepening the overall flavor.
• To ensure that the petite red potatoes cook evenly and retain their shape, wash them thoroughly and quarter them. This size is ideal for absorbing the flavors of the dish while maintaining a tender yet slightly firm texture.

STORING & FREEZING

Storing: Allow the dish to cool completely and transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm them up in a skillet over medium heat, adding a splash of water or broth to prevent drying out.

Freezing: Allow the dish to cool completely, then separate into individual portions. Transfer each portion to a freezer-safe container or resealable freezer bag and store them in the freezer for up to 2-3 months. When ready to enjoy, thaw the portions overnight in the refrigerator and reheat them in the microwave or on the stovetop until heated through. Note that the texture of the potatoes may change slightly after freezing.