STEAK + POTATOES CROCKPOT DUMP
I still remember the first time I made this STEAK + POTATOES CROCKPOT DUMP – the aroma of tender steak and potatoes filled my kitchen, and I knew I had a winner.
It was a chilly Sunday afternoon, and I was looking for a hearty, comforting meal to warm up my family. I added some garlic, onions, and fresh thyme to give it an extra boost of flavor.
As we sat down to enjoy our STEAK + POTATOES CROCKPOT DUMP, I knew that this recipe was going to become a staple in our household. This STEAK + POTATOES CROCKPOT DUMP quickly became a cherished family favorite.
Why You’ll Love This STEAK + POTATOES CROCKPOT DUMP
- The tender, fall-apart texture of the steak and potatoes.
- The rich, savory flavor of the broth, infused with garlic and thyme.
- It’s ready in just 6 hours, perfect for a busy day.
- The foolproof method ensures that your steak and potatoes are always cooked to perfection.
- It’s perfect for a cozy night in with the family or a special occasion.
Ingredients You’ll Need
- 1.5-2 pounds beef steak (such as flank steak or skirt steak)
- 3-4 medium-sized potatoes, peeled and cubed
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
The star of the show is, of course, the tender steak, paired with fluffy, buttery potatoes. The fresh thyme adds a brightness and depth to the dish that elevates it to the next level.
Expert Tips for the Best STEAK + POTATOES CROCKPOT DUMP
- Browning the steak before adding it to the crockpot is crucial for developing that rich, caramelized flavor.
- Don’t overfill the crockpot, as this can lead to uneven cooking and a messy cleanup.
- For an extra boost of flavor, try adding some red wine or beef broth to the pot.
- The steak is done when it’s tender and falls apart easily with a fork.
- You can prepare the ingredients ahead of time and store them in the fridge overnight, making it easy to throw everything into the crockpot in the morning.
Variations and Substitutions
You can easily make this recipe gluten-free by swapping out the soy sauce for a gluten-free alternative. For a different twist, try using chicken or pork instead of steak. For a bold flavor, add some diced jalapenos or red pepper flakes to the pot.
How to Store and Reheat
This STEAK + POTATOES CROCKPOT DUMP will keep in the fridge for up to 5 days, stored in an airtight container. To reheat, simply microwave or oven-heat until warmed through. You can also freeze it for up to 3 months and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I cook this recipe on high?
Yes, you can cook this recipe on high for 3-4 hours, but I recommend cooking it on low for the best results. Cooking it on low allows the flavors to meld together and the steak to become tender and fall-apart.
Can I use a different type of potato?
Yes, you can use a different type of potato, such as Russet or Yukon Gold. Just be sure to adjust the cooking time based on the size and type of potato you use.
Can I serve this recipe at a party?
Yes, this recipe is perfect for a party or special occasion. You can easily double or triple the recipe to feed a crowd, and it’s sure to be a hit. Just be sure to have plenty of crusty bread or crackers on hand to serve with it.
I hope you enjoy this STEAK + POTATOES CROCKPOT DUMP as much as my family does. It’s the perfect recipe for a cozy night in or a special occasion, and it’s sure to become a staple in your household.
Steak + Potatoes Dump
🧂 Ingredients
👩🍳 Instructions
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1Place the steak, potatoes, onion, garlic, beef broth, tomato paste, thyme, salt, and pepper in the crockpot.
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2Cook on low for 6-8 hours or high for 3-4 hours.
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3Remove the steak and let it rest for 10 minutes before slicing it thinly against the grain.
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4Serve the steak with the potatoes and onions.
