Description
This Slow Cooker Steak, Potatoes, and Corn Recipe is a comforting, hands-off meal perfect for busy days. Tender sirloin steak cubes slow-cooked with baby potatoes and sweet corn on the cob, seasoned with garlic, herbs, and spices for a hearty, flavorful dish that requires minimal prep.
Ingredients
Scale
Meat
- 1.5 lbs. sirloin steak, cubed
Vegetables
- 1 lb. gold or baby potatoes, whole or halved
- 3 corn on the cob, halved or cut into thirds
Seasonings and Others
- 1/2 cup salted butter
- 4 garlic cloves, roughly chopped
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. paprika
- 1 tsp. thyme
- 1/2 tsp. rosemary
- 1/2 tsp. onion powder
Instructions
- Prepare the Ingredients: Cube the sirloin steak into bite-sized pieces. Wash the potatoes thoroughly and leave whole or halve them if they are large. Cut the corn on the cob into halves or thirds to fit inside your slow cooker.
- Season the Steak: In a large bowl, combine the cubed steak with salt, pepper, paprika, thyme, rosemary, and onion powder. Toss well to ensure the meat is evenly coated with the spices.
- Layer in Slow Cooker: Place the seasoned steak at the bottom of the slow cooker. Add the potatoes on top of the steak, layering evenly. Position the corn pieces on top of the potatoes.
- Add Butter and Garlic: Scatter the roughly chopped garlic cloves over the ingredients, then place dollops of salted butter evenly over the top to melt during cooking and infuse flavor.
- Cook Low and Slow: Cover the slow cooker with the lid and cook on low for 6 hours. This slow cooking method will tenderize the steak, soften the potatoes, and infuse the corn with rich flavors from the butter and seasonings.
- Check for Doneness and Serve: After 6 hours, check that the steak is tender, the potatoes are soft, and the corn is cooked through. Adjust seasoning with salt and pepper if desired. Serve hot from the slow cooker for a hearty meal.
Notes
- You can substitute sirloin with chuck steak for a fattier, more tender alternative.
- If short on time, you can cook on high for about 3-4 hours but cooking on low is preferred for optimal tenderness.
- Feel free to add other vegetables such as carrots or bell peppers for variety.
- Use unsalted butter if you want better control over salt levels.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
