Why Make This Recipe
Slow Cooker Cowboy Butter Steak & Potatoes is a fantastic dish for those who want a delicious, hearty meal with minimal effort. Cooking it in a slow cooker allows the flavors to blend beautifully while making the meat tender and juicy. It’s perfect for busy days or gatherings with friends and family. You can set it in the morning, and by dinner time, you will have a warm and satisfying meal ready to serve.
How to Make Slow Cooker Cowboy Butter Steak & Potatoes
Ingredients:
- 2 lbs chuck roast or sirloin tips
- 1.5 lbs baby potatoes (Yukon gold or red), halved
- 1/2 cup unsalted butter, softened
- 4 garlic cloves, minced
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup beef broth
Directions:
- In a bowl, mix the softened butter, minced garlic, Dijon mustard, lemon juice, chopped parsley, chives, paprika, red pepper flakes, salt, and black pepper to form the cowboy butter.
- If you want, sear the steak in a skillet for 2–3 minutes on both sides to lock in the flavor.
- Place the halved potatoes at the bottom of the slow cooker.
- Put the steak on top of the potatoes and spoon the cowboy butter over the entire dish.
- Pour the beef broth around the sides of the slow cooker to add moisture.
- Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the steak is nice and tender.
- If you want a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) during the last 30 minutes of cooking.
- Serve the steak and potatoes on a platter, spoon the sauce on top, and garnish with fresh parsley.
How to Serve Slow Cooker Cowboy Butter Steak & Potatoes
This dish is best served warm. You can place the steak and potatoes on a large serving platter. Drizzle the sauce from the slow cooker over everything to add flavor. Garnish with extra fresh parsley for a pop of color. It pairs well with a simple salad or steamed vegetables for a full meal.
How to Store Slow Cooker Cowboy Butter Steak & Potatoes
If you have leftovers, let the dish cool down to room temperature. Transfer the steak and potatoes to an airtight container and store it in the fridge. It should stay fresh for about 3-4 days. You can also freeze leftovers for longer storage, and they will last up to 3 months. Make sure to defrost in the fridge overnight before reheating.
Tips to Make Slow Cooker Cowboy Butter Steak & Potatoes
- For extra flavor, consider marinating the steak overnight with the cowboy butter mixture before cooking.
- If you prefer a more spicy kick, increase the amount of red pepper flakes to your taste.
- You can add other vegetables like carrots or onions to the slow cooker for added nutrition and flavor.
- Make sure to check the meat for doneness as cooking times may vary depending on the thickness of the steak.
Variation
If you’re looking to switch things up, you can use different cuts of beef or even chicken. Adjust the cooking time accordingly, as chicken cooks faster than beef. You can also try different seasonings in the cowboy butter for a unique flavor each time you make this dish.
FAQs
Can I use frozen steak for this recipe?
Yes, you can use frozen steak, but you will need to adjust the cooking time. Frozen meat may require an additional hour on LOW or 30 minutes on HIGH.
What can I serve with this dish?
This meal pairs well with a simple green salad or steamed vegetables. You could also serve it with some crusty bread to soak up the flavorful sauce.
Can I make this without a slow cooker?
Yes, you can cook it in the oven instead. Use a covered baking dish and cook at 325°F (160°C) for about 2-3 hours, checking for tenderness.
Slow Cooker Cowboy Butter Steak & Potatoes
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A hearty meal of tender steak and baby potatoes cooked slowly in a flavorful butter sauce, perfect for busy days or gatherings.
Ingredients
- 2 lbs chuck roast or sirloin tips
- 1.5 lbs baby potatoes (Yukon gold or red), halved
- 1/2 cup unsalted butter, softened
- 4 garlic cloves, minced
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup beef broth
Instructions
- Mix the softened butter, minced garlic, Dijon mustard, lemon juice, chopped parsley, chives, paprika, red pepper flakes, salt, and black pepper to form the cowboy butter.
- If you want, sear the steak in a skillet for 2–3 minutes on both sides to lock in the flavor.
- Place the halved potatoes at the bottom of the slow cooker.
- Put the steak on top of the potatoes and spoon the cowboy butter over the entire dish.
- Pour the beef broth around the sides of the slow cooker to add moisture.
- Cover the slow cooker and cook on LOW for 360–480 minutes or on HIGH for 180–240 minutes until the steak is nice and tender.
- If you want a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) during the last 30 minutes of cooking.
- Serve the steak and potatoes on a platter, spoon the sauce on top, and garnish with fresh parsley.
Notes
For extra flavor, marinate the steak overnight with the cowboy butter mixture. You can also add other vegetables like carrots or onions for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker, steak, potatoes, cowboy butter, hearty meal
