Slow Cooker Smothered Steak Recipe

Pretty much anything is possible with the aid of a slow cooker, including a delicious steak meal. While many people use their slow cooker for soup, Mexican dishes, and dips, there are plenty of other ways to also use the device — including with steak. This recipe for slow cooker smothered steak is filled with amazing flavors and two pounds of sirloin steak, helping to curb your red meat craving in a hurry. Another great part about the recipe is that it requires little fuss with just 10 minutes of prep time. The rest of the time, you can kick back, relax, and let your slow cooker do all of the work for you.

Recipe developer Ting Dalton of Cook Simply came up with this impressive dish that is great for any occasion. She shares that her favorite part of the recipe is the flavors and we'd have to agree. "I love the flavors — it doesn't look much when you chuck it all into the slow cooker, but over the hours, you can see how the colors change, and how the gravy really becomes flavorful with all the ingredients," Dalton shares.

Now, it's time to find out how to throw together this fantastic meal that won't cause you any headaches, while also making you feel like an iron chef!

For the first step in your prep, it's time to gather all of the ingredients needed for this recipe. For starters, you'll need 2 pounds of sirloin steak. "You can use chuck steak or flatiron steak as an alternative to sirloin," Dalton shares. A few more basic items on the list include olive oil, sliced onion, sliced mushrooms, finely chopped garlic, Worcestershire sauce, and tomato paste.

The recipe also calls for a few spices and liquids, including dried mixed herbs, a bay leaf, beef stock, cornstarch, water, and salt and pepper. Whew, though the list has a lot on it, you may already have a few items in your pantry. There's also one optional ingredient that you may or may not include as garnish — fresh parsley.

The first order of business is to prepare the steaks. Take out your cuts of meat and season both sides with salt and pepper. Then, you can set them aside but don't put them too far since you'll need them in just a moment.

In the meantime, grab a skillet or a pan and turn the heat to medium/high. Toss in the olive oil followed by the sliced onions. Let the onion fry for a few minutes until they get soft and begin to brown. Then, you can add the garlic and fry for another minute or so.

Once your onions are brown, and your garlic is fried, it's time to move onto the next step. Be sure to lower your heat and then add in the tomato paste, mixed herbs, Worcestershire sauce, mushrooms, and bay leaf. Stir everything well, so it blends just right. Voila, you've got your fancy sauce! 

Okay, now it's time to bust out the slow cooker. Dalton shares that the best thing about using it in this dish is that it's a time saver. "You can prepare in the morning and then have a hot home cooked meal in the evening," she says. "It also means the steak is very tender."

The first items that goes into the slow cooker are the steaks. "I've kept the steaks whole, but you can also slice the steaks into pieces to cook, if you're short on time," Dalton notes. Next, add the onion and mushroom mixture on top and then pour in the beef stock. Cover the slow cooker and set the timer for 8 hours on low. You can also cook it on high for 4-5 hours.

In the meantime, take out a small bowl and mix the water and the cornstarch together. Once you combine them, put them aside to use later.

After your timer goes off, it's time to take out the steak. Carefully lift them out and put them to the side. Cover them with foil to keep them warm.

Then, pour the gravy through a sieve and reserve the cooked onions and mushrooms. Take out a medium saucepan and throw in the sauce. Then, pour in the cornstarch and whisk all the ingredients together. As you whisk, the mix should start to thicken. You may taste it and add any additional seasoning that you see fit.

Once you're happy with the consistency, spoon the onions and mushrooms over your steak, followed by the gravy. You can sprinkle the top with chopped parsley if you wish. As a serving suggestion, Dalton recommends cheesy potatoes or a few other options. "Anything that can mop up the gravy. It's a British thing, but my family loves to dip bread into it too," she says. "You could also serve it with rice."

Leftovers? "Keep in a tight container for two days in the refrigerator and heat well in the microwave. Or you can put it in the freezer for up to 3 months," Dalton says. "Thaw overnight before reheating."