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- 2 pounds steak (chuck steak, sirloin, or skirt) Cut into similar sizes for even cooking.
- 1.5 pounds baby potatoes, halved
1 onion, sliced 2 cups beef broth - 2 tablespoons Worcestershire sauce Adjust to taste.
- 2 cloves
garlic, minced More can be added for stronger flavor. - Fresh herbs (rosemary or thyme), for garnish Optional for serving.
Method
Preparation
- Place the steak at the bottom of the slow cooker in a single layer, patting the pieces dry first.
- Add the halved baby potatoes and sliced onion on top, scattering them evenly.
- In a bowl, mix together the beef broth, Worcestershire sauce, minced garlic, salt, and pepper. Pour this mixture over the steak and potatoes.
Cooking
- Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours until the steak is tender.
- Garnish with fresh herbs before serving.
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Serving:
Notes
Serve with a simple side salad or crusty bread. For leftovers, let cool completely, then store in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat thoroughly before serving again.