Here’s a delicious, comforting slow-cooker dinner I love to pull together when I want something hearty but uncomplicated. This dish features tender cubes of steak, savory potatoes, onions, and garlic, all slow-cooked until everything is meltingly good.

Crockpot Loaded Steak and Potato Bake

Why You’ll Love This Recipe

I really like this recipe because it checks so many boxes with almost zero drama:

The flavors are rich and satisfying—meat, potatoes, garlic, onion, and a good broth base all come together beautifully.
It’s a “set-and-forget” kind of meal: I prep briefly, then let the crockpot do the work while I get on with whatever else.
It uses affordable, accessible ingredients, so I’m not chasing down anything exotic.
The leftovers get even better—the flavors deepen overnight.
It’s versatile—I can swap in veggies or tweak seasonings easily depending on what I have.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 lbs sirloin steak, cut into cubes
4 large potatoes, diced
1 onion, chopped
3 cloves garlic, minced
1 cup beef broth
2 tablespoons Worcestershire sauce
2 tablespoons butter
1 packet onion soup mix
Salt and pepper to taste
Optional: fresh parsley for garnish

Directions

(Optional but recommended) Heat a skillet over medium-high heat and sear the cubed steak for about 1-2 minutes per side until it gets some color. This gives extra flavor.
In the crockpot, place the seared steak on the bottom, then layer the diced potatoes on top. Scatter the chopped onion and minced garlic.
Sprinkle the salt, pepper, and onion soup mix evenly over everything. Pour in the beef broth and Worcestershire sauce. Place the butter on top—don’t stir it in, just allow it to melt in during cooking.
Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the steak is fork-tender and the potatoes are cooked through.
Once done, give everything a gentle stir, adjust seasoning if needed, and garnish with chopped parsley if using. Serve hot, perhaps with a side of crusty bread or a fresh salad.

Servings and Timing

Servings: Approximately 4-6 servings
Prep Time: 10 minutes
Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
Total Time: 6-8 hours

Variations

I sometimes swap the sirloin for chuck roast or beef stew meat—both work well in the slow cooker.
I’ll throw in extra veggies like carrots, mushrooms, or green beans for more color and nutrition.
Using sweet potatoes instead of regular potatoes gives a nice twist of sweetness.
If I want it richer, I’ll stir in a dollop of sour cream just before serving.
For a little heat, I’ll add a pinch of cayenne or some red pepper flakes.
If I prefer a thicker sauce, once it’s done cooking, I’ll remove the meat and potatoes, stir in a slurry of cornstarch and water, and cook another 15-20 minutes on HIGH.

Storage/Reheating

To store: Let the dish cool, then transfer leftovers to an airtight container. It keeps well in the fridge for up to 4 days.
To reheat: I gently microwave or warm in a skillet with a splash of beef broth to loosen the sauce.
To freeze: It can be frozen, though the potatoes may soften slightly once thawed. I freeze in portions and thaw overnight in the fridge before reheating.

FAQs

What cut of steak works best?

I find that cuts with some marbling—like sirloin, chuck steak, or stew meat—work best in the slow cooker because they stay tender and juicy during the long cook.

Can I skip searing the steak?

Yes, I can skip it if I’m short on time, but I prefer searing because it adds a richer flavor and a bit of texture to the steak cubes.

Can I use frozen steak or frozen potatoes?

I always thaw the steak first. Frozen steak can lead to uneven cooking. For potatoes, fresh ones hold their texture better during slow cooking.

Will this work in a smaller crockpot?

Yes, it will, though I reduce the ingredient quantities accordingly and check the cooking time since a smaller crockpot may cook faster.

Can I make this gluten-free?

Yes, I can use a gluten-free onion soup mix and make sure my beef broth and Worcestershire sauce are gluten-free certified.

Conclusion

This Crockpot Loaded Steak and Potato Bake is one of those meals I turn to when I want comfort, simplicity, and flavor all at once. It’s a satisfying dish that fills the house with the best aroma while slowly cooking away. By the time dinner rolls around, everything is perfectly tender and ready to enjoy. Whether I’m feeding my family or meal prepping for later, it’s a recipe I can always count on.