33 Savory Steak Recipes in the Crock Pot for Tender Meals

Oh, the magic of coming home to a house filled with the irresistible aroma of slow-cooked steak! Whether you’re craving classic comfort food or looking for quick, hands-off dinners, these 33 savory crock pot steak recipes deliver fall-apart tender meals with minimal effort. Get ready to transform affordable cuts into extraordinary dishes that will have your family asking for seconds. Let’s dive into these mouthwatering recipes!

Classic Slow Cooker Beef Stroganoff

Oh my goodness, if there’s one recipe that’s saved me on countless busy weeknights, it’s this classic slow cooker beef stroganoff. I first discovered this version during a particularly hectic season when my kids’ soccer schedules had me running in five different directions, and it quickly became our family’s comfort food hero that practically cooks itself while I’m handling everything else.

Ingredients

For the beef and base:
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 large yellow onion, thinly sliced
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced

For the sauce:
– 1 cup beef broth
– 1/4 cup dry white wine
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1/2 tsp black pepper

For finishing:
– 1 cup sour cream
– 2 tbsp all-purpose flour
– 12 oz egg noodles
– 2 tbsp chopped fresh parsley

Instructions

1. Place beef cubes, sliced onion, sliced mushrooms, and minced garlic in your 6-quart slow cooker.
2. In a medium bowl, whisk together beef broth, white wine, Worcestershire sauce, Dijon mustard, smoked paprika, and black pepper until well combined.
3. Pour the sauce mixture over the beef and vegetables in the slow cooker, ensuring everything is evenly coated.
4. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours until the beef is fork-tender.
5. About 30 minutes before serving, cook egg noodles according to package directions until al dente, then drain thoroughly.
6. In a small bowl, whisk together sour cream and flour until smooth to prevent lumps in your final sauce.
7. Turn off the slow cooker and stir in the sour cream mixture until fully incorporated and the sauce has thickened.
8. Let the stroganoff rest for 10 minutes to allow the flavors to meld and the sauce to reach the perfect consistency.
9. Serve the beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.

But what really makes this stroganoff special is how the slow cooking transforms tough beef into melt-in-your-mouth tenderness while the sauce develops incredible depth. The creamy, savory sauce clings beautifully to every noodle, and I love serving it in shallow bowls with an extra sprinkle of parsley for color—it’s the kind of meal that makes everyone at the table feel cozy and cared for, even on the busiest of days.

Crock Pot Peppercorn Crusted Steak

Crock Pot Peppercorn Crusted Steak

Craving restaurant-quality steak without the fuss? This Crock Pot peppercorn crusted steak has become my go-to for busy weeknights when I want something impressive but hands-off. I first tried this method when my sister visited last month, and now it’s in our regular rotation!

Ingredients

For the steak crust:
– 2 lbs beef chuck roast
– 3 tbsp whole black peppercorns
– 1 tbsp kosher salt
– 2 tbsp olive oil

For the sauce:
– 1 cup beef broth
– 1/2 cup heavy cream
– 2 tbsp Dijon mustard
– 3 cloves garlic, minced
– 1 medium yellow onion, sliced

Instructions

1. Crush 3 tbsp whole black peppercorns using a spice grinder or mortar and pestle until coarsely ground.
2. Pat 2 lbs beef chuck roast completely dry with paper towels to ensure proper searing.
3. Rub the entire surface of the roast with 1 tbsp kosher salt and the crushed peppercorns, pressing gently to adhere.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the peppercorn-crusted roast for 3-4 minutes per side until deeply browned, creating a flavorful crust.
6. Transfer the seared roast to your Crock Pot insert.
7. Add 1 sliced medium yellow onion and 3 minced garlic cloves around the roast in the Crock Pot.
8. Pour 1 cup beef broth around (not over) the roast to maintain the crust.
9. Cover and cook on LOW for 7-8 hours until the meat is fork-tender and reaches 195°F internally.
10. Carefully transfer the cooked roast to a cutting board and tent with foil to rest for 15 minutes.
11. While resting, pour the cooking liquid from the Crock Pot into a saucepan, skimming off excess fat if desired.
12. Whisk in 1/2 cup heavy cream and 2 tbsp Dijon mustard until fully incorporated.
13. Simmer the sauce over medium heat for 5-7 minutes until slightly thickened, stirring frequently.
14. Slice the rested steak against the grain into 1/2-inch thick pieces.

Seriously, the texture of this slow-cooked steak melts in your mouth while the peppercorn crust maintains its bold presence. That creamy mustard sauce complements the richness perfectly – we love serving it over creamy mashed potatoes or with roasted vegetables for a complete meal that always earns compliments.

Succulent BBQ Crock Pot Steak

Kind of like that friend who always shows up with the perfect dish for potlucks, this BBQ Crock Pot Steak has become my go-to for effortless entertaining. I first discovered this method during a hectic week when I needed something hands-off but impressive, and now it’s my secret weapon for feeding a crowd without spending the whole day in the kitchen.

Ingredients

– For the steak: 2 lbs beef chuck roast, 1 tsp kosher salt, 1 tsp black pepper, 2 tbsp olive oil
– For the sauce: 1 cup BBQ sauce, 1/2 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder
– For serving: 4 hamburger buns

Instructions

1. Pat the 2 lbs beef chuck roast completely dry with paper towels on all surfaces.
2. Season all sides of the beef chuck roast evenly with 1 tsp kosher salt and 1 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the seasoned beef chuck roast for 3-4 minutes per side until a deep brown crust forms.
5. Transfer the seared beef chuck roast to a 6-quart slow cooker.
6. In a medium bowl, whisk together 1 cup BBQ sauce, 1/2 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, and 1 tsp onion powder until fully combined.
7. Pour the sauce mixture over the beef chuck roast in the slow cooker, ensuring it coats the meat evenly.
8. Cover the slow cooker and cook on LOW heat for 8 hours until the beef shreds easily with a fork.
9. Remove the beef from the slow cooker and shred it completely using two forks.
10. Return the shredded beef to the slow cooker and stir to coat with the remaining sauce.
11. Toast 4 hamburger buns in a 350°F oven for 5-7 minutes until lightly golden.
12. Serve the shredded BBQ steak on the toasted hamburger buns with additional sauce from the slow cooker.

Just imagine pulling apart that perfectly tender beef with your fork—it literally melts in your mouth after those long, slow hours of cooking. The tangy BBQ sauce soaks deep into every fiber, creating this incredible savory-sweet flavor that pairs perfectly with the slight crunch of the toasted buns. I love serving these as sliders for game day or making extra to pile high on baked potatoes later in the week.

Herbed Garlic Butter Slow Cooker Steak

Very few things beat coming home to the incredible aroma of garlic and herbs filling my kitchen—especially when my slow cooker has done all the work while I was busy with other things. I discovered this method during a particularly hectic week when I wanted steakhouse-quality flavor without the fuss, and now it’s my go-to for tender, juicy steak that practically melts in your mouth.

Ingredients

For the steak and seasoning:
– 2 lbs beef chuck roast, cut into 1-inch thick steaks
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil

For the garlic butter sauce:
– 1/2 cup unsalted butter, softened
– 4 cloves garlic, minced
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh rosemary, chopped
– 1 tsp fresh thyme leaves

Instructions

1. Pat the beef chuck roast steaks completely dry with paper towels on all surfaces.
2. Season both sides of each steak evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear each steak for 2 minutes per side until a deep brown crust forms.
5. Transfer the seared steaks to your slow cooker in a single layer.
6. Combine 1/2 cup softened butter, 4 minced garlic cloves, 2 tbsp chopped parsley, 1 tbsp chopped rosemary, and 1 tsp thyme leaves in a small bowl.
7. Spread the herbed garlic butter mixture evenly over the top of each steak in the slow cooker.
8. Cover and cook on LOW for 6 hours until the steak is fork-tender.
9. Carefully remove the steaks from the slow cooker using tongs.
10. Pour the remaining garlic butter sauce from the slow cooker over the steaks before serving.

Just imagine cutting into steak so tender it falls apart with just a fork, infused with that rich garlic butter and fresh herb flavor throughout every bite. The slow cooking transforms the chuck roast into something extraordinary—serve it over creamy mashed potatoes to soak up that incredible sauce, or slice it thin for the most amazing steak sandwiches you’ve ever tasted.

Tangy Balsamic Crock Pot Steak

Haven’t we all had those days where we crave something hearty but don’t want to spend hours in the kitchen? That’s exactly why this Tangy Balsamic Crock Pot Steak has become my go-to comfort meal during busy weeks. I actually discovered this recipe by accident when I was cleaning out my pantry and decided to experiment with some balsamic vinegar that was about to expire—now it’s a family favorite!

Ingredients

For the steak and vegetables:
– 2 pounds chuck roast, cut into 1-inch cubes
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 2 cups beef broth

For the sauce:
– 1/2 cup balsamic vinegar
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper

For thickening:
– 2 tablespoons cornstarch
– 3 tablespoons cold water

Instructions

1. Place the cubed chuck roast, sliced onion, and minced garlic into a 6-quart crock pot.
2. In a medium bowl, whisk together balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, dried thyme, and black pepper until the sugar dissolves completely.
3. Pour the sauce mixture and beef broth over the steak and vegetables in the crock pot.
4. Stir everything together gently to ensure all steak pieces are coated with the sauce.
5. Cover the crock pot with its lid and cook on low heat for 8 hours.
6. After 8 hours, carefully remove the lid—the steak should be fork-tender and easily shred with gentle pressure.
7. In a small bowl, create a slurry by whisking cornstarch with cold water until no lumps remain.
8. Stir the cornstarch slurry into the crock pot sauce to thicken it.
9. Replace the lid and continue cooking on low for another 15 minutes until the sauce thickens to a gravy-like consistency.

Really, the magic happens during those slow cooking hours when the balsamic vinegar mellows into a rich, tangy sweetness that perfectly balances the savory beef. The steak becomes so tender it practically melts in your mouth, while the thickened sauce clings beautifully to every bite. I love serving this over creamy mashed potatoes to soak up all that incredible sauce, or shredding the meat for amazing steak sandwiches the next day.

Crock Pot Philly Cheesesteak

Growing up in Philadelphia, I always thought cheesesteaks required a griddle and serious elbow grease—until I discovered this brilliant slow cooker version that delivers all that iconic flavor with minimal effort. Getting that perfect meat-and-cheese combo used to mean waiting in long lines at food trucks, but now my Crock Pot does all the work while I tackle my endless to-do list. Honestly, this method has become my secret weapon for busy weeknights when I’m craving comfort food without the fuss.

Ingredients

For the meat mixture:

• 2 lbs thinly sliced ribeye steak
• 1 large yellow onion, thinly sliced
• 2 green bell peppers, thinly sliced
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt

For assembly:

• 8 hoagie rolls
• 8 slices provolone cheese

Instructions

1. Place 2 lbs thinly sliced ribeye steak in the bottom of your 6-quart slow cooker.
2. Layer 1 large thinly sliced yellow onion and 2 thinly sliced green bell peppers over the steak.
3. Drizzle 1 tbsp Worcestershire sauce evenly over the vegetables and meat.
4. Sprinkle 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt across the entire mixture.
5. Cook on LOW heat for 6 hours until the steak is tender and easily shreds with a fork.
6. Use two forks to shred the steak and mix it thoroughly with the peppers and onions in the slow cooker.
7. Split 8 hoagie rolls open and place them on a baking sheet.
8. Toast the hoagie rolls in a 350°F oven for 5 minutes until lightly golden and crisp.
9. Scoop the hot meat mixture evenly into each toasted hoagie roll.
10. Top each filled roll with 1 slice of provolone cheese.
11. Return the cheesesteaks to the 350°F oven and bake for 3 minutes until the cheese is completely melted and bubbly.

You’ll love how the slow cooking creates incredibly tender meat that practically melts in your mouth, while the provolone adds that signature creamy richness that makes Philly cheesesteaks so irresistible. For a fun twist, I sometimes serve these open-faced with an extra sprinkle of crispy fried onions on top—perfect for when you want to really highlight that glorious cheese pull!

Mushroom and Onion Slow Cooked Steak

Remember that time I tried to make steak for a dinner party and ended up with hockey pucks? That’s exactly why I fell in love with this slow-cooked method—it’s practically foolproof and delivers the most tender, flavorful steak every single time.

Ingredients

For the steak seasoning:
– 2 lbs beef chuck roast
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp garlic powder

For the mushroom and onion mixture:
– 1 large yellow onion, sliced
– 8 oz cremini mushrooms, sliced
– 2 tbsp olive oil

For the cooking liquid:
– 1 cup beef broth
– 2 tbsp Worcestershire sauce
– 1 tbsp soy sauce

Instructions

1. Pat the 2 lbs beef chuck roast completely dry with paper towels.
2. Rub the 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp garlic powder evenly over all sides of the beef.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the seasoned beef for 3-4 minutes per side until deeply browned.
5. Transfer the seared beef to your slow cooker.
6. Add the sliced yellow onion and cremini mushrooms to the same skillet.
7. Sauté the vegetables for 5-6 minutes until the onions become translucent.
8. Spread the mushroom and onion mixture evenly around the beef in the slow cooker.
9. Pour 1 cup beef broth, 2 tbsp Worcestershire sauce, and 1 tbsp soy sauce over the ingredients.
10. Cover the slow cooker and cook on low heat for 7-8 hours until the beef shreds easily with a fork.
11. Remove the beef from the slow cooker and let it rest for 10 minutes before slicing.

Velvety tender steak practically melts in your mouth, while the mushrooms soak up all those rich, savory juices from the cooking liquid. I love serving this over creamy mashed potatoes or stuffing it into crusty rolls for the most incredible steak sandwiches that always disappear within minutes.

Creamy Dijon Crock Pot Steak Tips

Gosh, there’s something magical about coming home to a house filled with the aroma of slow-cooked comfort food after a busy day. I first tried this method when my cousin visited last fall, and now it’s become my go-to for effortless entertaining. Just toss everything in the crock pot and let it work its magic while you tackle your to-do list.

Ingredients

For the steak and vegetables:

– 2 lbs sirloin steak tips, cut into 1-inch cubes
– 1 large yellow onion, sliced into ½-inch wedges
– 8 oz cremini mushrooms, halved
– 3 cloves garlic, minced

For the creamy Dijon sauce:

– 1 cup beef broth
– ½ cup heavy cream
– ¼ cup Dijon mustard
– 2 tbsp Worcestershire sauce
– 1 tbsp cornstarch
– 1 tsp dried thyme
– ½ tsp black pepper
– ½ tsp salt

Instructions

1. Place the cubed steak tips in the bottom of your 6-quart slow cooker.
2. Arrange the onion wedges and halved mushrooms over the steak tips.
3. Sprinkle the minced garlic evenly over the vegetables and meat.
4. In a medium bowl, whisk together the beef broth and heavy cream until smooth.
5. Add the Dijon mustard, Worcestershire sauce, cornstarch, dried thyme, black pepper, and salt to the bowl.
6. Whisk the sauce mixture vigorously for 30 seconds until the cornstarch is fully dissolved and no lumps remain.
7. Pour the sauce evenly over the steak and vegetables in the slow cooker.
8. Use a spoon to gently stir everything together, ensuring all ingredients are coated with sauce.
9. Cover the slow cooker with the lid and cook on LOW heat for 6 hours.
10. After 6 hours, remove the lid and check that the steak tips are fork-tender and easily pull apart.
11. Stir the contents gently to redistribute the sauce that may have separated during cooking.
12. Let the dish rest uncovered for 10 minutes to allow the sauce to thicken slightly before serving.

Just imagine tender steak tips swimming in that velvety Dijon sauce – the mustard adds this wonderful tang that cuts through the richness perfectly. I love serving it over creamy mashed potatoes to soak up every last drop of that incredible sauce, or for a lighter option, it’s fantastic with buttered egg noodles.

Slow Cooker Teriyaki Sirloin Steak

Last week, I was craving something savory and tender but didn’t want to spend hours in the kitchen—enter this slow cooker teriyaki sirloin steak. It’s become my go-to for busy weeknights when I want a restaurant-quality meal without the fuss, and the aroma that fills the house is pure comfort.

Ingredients

For the sauce:
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp minced garlic
– 1 tsp grated ginger
– 1/4 tsp black pepper

For the steak and cooking:
– 1.5 lbs sirloin steak, cut into 1-inch strips
– 1 tbsp cornstarch
– 1 tbsp water
– 1 tbsp sliced green onions (for garnish)

Instructions

1. Combine soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and black pepper in a small bowl, whisking until the sugar dissolves completely.

2. Place the sirloin steak strips in the slow cooker, arranging them in a single layer for even cooking.

3. Pour the sauce mixture over the steak, ensuring all pieces are coated evenly.

4. Cover the slow cooker and cook on low heat for 6 hours, or until the steak is fork-tender and easily shreds.

5. In a separate small bowl, mix cornstarch and water to create a slurry, stirring until no lumps remain.

6. Stir the cornstarch slurry into the slow cooker sauce, blending it thoroughly to thicken the liquid.

7. Cook uncovered on high heat for an additional 15 minutes, or until the sauce thickens to a glaze-like consistency.

8. Garnish the dish with sliced green onions just before serving.

Glistening with that sticky-sweet glaze, this steak melts in your mouth with a perfect balance of salty and sweet. Serve it over a bed of fluffy jasmine rice to soak up every drop of sauce, or pile it into warm tortillas for a fun twist on taco night—it’s so versatile, you’ll find excuses to make it again and again.

Red Wine Infused Crock Pot Steak

Perfect for those busy weeknights when you want something fancy without the fuss, this red wine infused crock pot steak has become my go-to comfort meal. I first tried this method when my cousin visited last fall, and now it’s become our family’s signature dish for chilly evenings.

Ingredients

For the Steak and Vegetables:
– 2 lbs beef chuck roast, cut into 2-inch cubes
– 1 large yellow onion, sliced into 1/2-inch wedges
– 3 carrots, peeled and cut into 1-inch pieces
– 2 cups beef broth
– 1 cup dry red wine
– 2 tbsp tomato paste

For the Seasoning Blend:
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
– 1 tsp dried thyme

For the Thickening Slurry:
– 2 tbsp cornstarch
– 3 tbsp cold water

Instructions

1. Place the beef chuck roast cubes in the bottom of your 6-quart crock pot.
2. Sprinkle the salt, black pepper, garlic powder, and dried thyme evenly over the beef cubes.
3. Arrange the sliced onion and carrot pieces around and on top of the beef.
4. In a medium bowl, whisk together the beef broth, red wine, and tomato paste until smooth.
5. Pour the liquid mixture over the beef and vegetables in the crock pot.
6. Cover the crock pot with the lid and cook on LOW heat for 8 hours.
7. After 8 hours, use a slotted spoon to transfer the beef and vegetables to a serving platter.
8. In a small bowl, whisk the cornstarch and cold water together until no lumps remain.
9. Slowly pour the cornstarch mixture into the remaining liquid in the crock pot while stirring continuously.
10. Replace the lid and cook the sauce on HIGH heat for 15 minutes until thickened.
11. Pour the thickened sauce over the beef and vegetables before serving.

Hearty and deeply flavorful, the steak becomes incredibly tender after slow cooking, practically falling apart at the touch of a fork. The red wine creates a rich, complex sauce that pairs beautifully with mashed potatoes or crusty bread for soaking up every last drop. I love serving this over creamy polenta for an extra comforting twist that makes ordinary weeknights feel special.

Slow Cooked Chili Lime Flank Steak

Tuesdays at my house are all about hands-off cooking, and this Slow Cooked Chili Lime Flank Steak has become our go-to for turning a tough cut into something incredibly tender and flavorful without much effort. There’s something magical about letting the slow cooker do all the work while I tackle my never-ending email inbox or binge-watch my favorite cooking shows—it’s a win-win for busy weeknights.

Ingredients

• For the marinade:
  • 1.5 lbs flank steak
  • 1/4 cup fresh lime juice
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
• For finishing:
  • 2 tbsp chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

1. Place the 1.5 lbs flank steak in a shallow dish or resealable plastic bag.
2. Pour 1/4 cup fresh lime juice, 2 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt over the steak.
3. Rub the marinade evenly over both sides of the steak, making sure to coat all surfaces thoroughly.
4. Cover the dish or seal the bag and refrigerate for at least 4 hours or up to overnight for maximum flavor penetration.
5. Transfer the marinated steak and all marinade liquids to a slow cooker.
6. Cook on LOW heat for 6-7 hours until the steak shreds easily with a fork, checking at the 6-hour mark for doneness.
7. Remove the steak from the slow cooker and place it on a cutting board, reserving the cooking juices in the slow cooker.
8. Use two forks to shred the steak against the grain into bite-sized pieces.
9. Return the shredded steak to the slow cooker and stir to coat with the reserved juices.
10. Sprinkle 2 tbsp chopped fresh cilantro over the steak and serve immediately with 1 lime cut into wedges for squeezing over individual portions.

Zesty and fork-tender, this steak practically melts in your mouth with bright lime notes balanced by warm chili spices. I love piling it into warm tortillas for tacos or serving it over cilantro-lime rice—the leftovers make incredible next-day quesadillas that my kids fight over.

Garlic Rosemary Crock Pot Steaks

Gosh, there’s nothing quite like coming home to the incredible aroma of garlic and rosemary filling your kitchen after a long day—this Crock Pot steak recipe has become my go-to for busy weeknights when I want something fancy-feeling without the fuss. I actually started making this after my friend Sarah raved about how tender her steaks turned out using this method, and now it’s in our regular rotation.

Ingredients

• For the steak base:
  • 2 lbs beef chuck steaks, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
• For the garlic rosemary infusion:
  • 6 garlic cloves, minced
  • 3 fresh rosemary sprigs
  • 1/2 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar

Instructions

1. Pat the beef chuck steaks completely dry with paper towels on all surfaces.
2. Rub the olive oil evenly over both sides of each steak using your hands.
3. Sprinkle the kosher salt and black pepper evenly over both sides of all steaks.
4. Heat a large skillet over medium-high heat for 2 minutes until hot.
5. Sear the steaks for 3 minutes per side until a deep brown crust forms.
6. Transfer the seared steaks to your Crock Pot using tongs.
7. Scatter the minced garlic cloves evenly over the steaks in the Crock Pot.
8. Place the fresh rosemary sprigs between and on top of the steaks.
9. Pour the beef broth, Worcestershire sauce, and balsamic vinegar around the steaks.
10. Cover the Crock Pot with its lid securely.
11. Cook on Low heat setting for 6 hours until the steaks are fork-tender.
12. Remove the steaks from the Crock Pot using a slotted spoon.
13. Let the steaks rest on a cutting board for 5 minutes before serving.

Deliciously tender and infused with aromatic flavors, these steaks practically melt in your mouth with the garlic and rosemary permeating every bite. I love serving them over creamy mashed potatoes to soak up that incredible cooking liquid, or slicing them thin for steak sandwiches the next day—the leftovers might just be better than the first serving!

Slow Cooker Mexican-Style Carnitas Steak

Haven’t we all had those days where we crave something deeply flavorful but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with this slow cooker carnitas steak recipe—it gives me all the bold Mexican flavors I adore with minimal hands-on work. I actually developed this version after a particularly busy week when my family kept requesting tacos, but I wanted something a little different from the usual shredded pork.

Ingredients

For the spice rub:
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper

For the slow cooker:
– 2 lbs beef chuck steak, cut into 2-inch cubes
– 1 large white onion, sliced
– 4 cloves garlic, minced
– 1/2 cup orange juice
– 1/4 cup lime juice
– 2 tbsp vegetable oil

For finishing:
– 2 tbsp chopped fresh cilantro

Instructions

1. In a small bowl, combine 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to create the spice rub.
2. Pat 2 lbs beef chuck steak cubes completely dry with paper towels—this helps the spice rub adhere better.
3. Rub the spice mixture evenly over all surfaces of the beef cubes, pressing gently to help it stick.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the seasoned beef cubes in the hot oil for 2-3 minutes per side until deeply browned, working in batches if needed to avoid crowding the pan.
6. Transfer the seared beef to your slow cooker insert.
7. Add 1 large sliced white onion and 4 minced garlic cloves to the same skillet and cook for 3-4 minutes until slightly softened.
8. Pour 1/2 cup orange juice and 1/4 cup lime juice into the skillet, scraping up any browned bits from the bottom.
9. Transfer the onion-garlic mixture and all pan juices to the slow cooker with the beef.
10. Cover the slow cooker and cook on LOW for 7-8 hours until the beef is fork-tender but not falling apart.
11. Using a slotted spoon, transfer the beef to a cutting board, reserving the cooking liquid in the slow cooker.
12. Use two forks to gently pull the beef into coarse shreds, being careful not to over-shred it.
13. Return the shredded beef to the slow cooker with the cooking liquid and stir in 2 tbsp chopped fresh cilantro.
14. Let the carnitas steak rest in the warm slow cooker for 15 minutes to allow the flavors to meld.

This carnitas steak develops the most incredible texture—tender enough to pull apart with forks but still maintaining some satisfying chew. The combination of citrus and spices creates layers of flavor that make these perfect for tacos, but I’ve also loved serving them over rice bowls with avocado and pickled onions for a complete meal.

Rich and Earthy Crock Pot Beef Bourguignon

Years ago, my French grandmother taught me that the secret to incredible beef bourguignon lies in patience and a slow cooker. I’ve adapted her classic recipe for modern kitchens, and this rich, earthy version has become my go-to comfort meal during chilly autumn weekends. There’s something magical about coming home to a house filled with the aroma of wine-braised beef and herbs.

Ingredients

For the beef and vegetables:
– 3 lbs beef chuck roast, cut into 2-inch cubes
– 8 oz thick-cut bacon, chopped
– 1 lb pearl onions, peeled
– 1 lb cremini mushrooms, quartered
– 4 carrots, sliced into 1-inch pieces
– 3 cloves garlic, minced

For the braising liquid:
– 3 cups dry red wine
– 2 cups beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce

For seasoning:
– 2 tbsp all-purpose flour
– 2 tsp fresh thyme leaves
– 2 bay leaves
– 1 tsp black pepper
– 1 tsp salt

Instructions

1. Pat the beef cubes completely dry with paper towels to ensure proper browning.
2. Cook the chopped bacon in a large skillet over medium-high heat for 8-10 minutes until crispy.
3. Remove the bacon with a slotted spoon, leaving the rendered fat in the skillet.
4. Working in batches, sear the beef cubes for 3-4 minutes per side until deeply browned.
5. Transfer the seared beef to your slow cooker insert.
6. Add the pearl onions, mushrooms, and carrots to the same skillet and cook for 5 minutes until lightly browned.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Sprinkle the flour over the vegetables and cook for 1 minute while stirring constantly.
9. Pour in the red wine, scraping up any browned bits from the bottom of the skillet.
10. Add the beef broth, tomato paste, and Worcestershire sauce, then bring to a simmer.
11. Pour the entire vegetable and liquid mixture over the beef in the slow cooker.
12. Add the crispy bacon, thyme, bay leaves, black pepper, and salt to the slow cooker.
13. Cover and cook on low heat for 8 hours until the beef is fork-tender.
14. Remove the bay leaves before serving.
The beef becomes incredibly tender and practically melts in your mouth, while the red wine creates a velvety sauce that’s perfect for soaking up with crusty bread. This dish tastes even better the next day, making it ideal for meal prep or elegant dinner parties where you want to impress without stress.

Slow Cooked Tomato Basil Steak

My slow cooker has become my kitchen superhero, especially on busy weekdays when I want a comforting meal waiting for me. I developed this Slow Cooked Tomato Basil Steak recipe after a friend brought over garden-fresh tomatoes, and the rich, tender results instantly became a family favorite that fills our home with the most incredible aroma.

Ingredients

• For the steak:
  • 2 lbs chuck roast, cut into 4 equal pieces
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1 yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 28 oz can crushed tomatoes
  • 1/4 cup fresh basil, chopped
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes

Instructions

1. Pat the chuck roast pieces completely dry with paper towels.
2. Season all sides of the meat evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the steak pieces for 3-4 minutes per side until deeply browned.
5. Transfer the seared steak to your slow cooker insert.
6. Add the thinly sliced onion to the same skillet and cook for 5 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour the crushed tomatoes into the skillet, scraping up any browned bits from the bottom.
9. Add the dried oregano and red pepper flakes to the tomato mixture.
10. Pour the tomato sauce over the steak in the slow cooker.
11. Cover and cook on low for 8 hours until the steak shreds easily with a fork.
12. Stir in the fresh basil during the last 15 minutes of cooking.

Knowing how the steak becomes fall-apart tender while soaking up all those tomato and basil flavors makes this worth the wait. We love serving it over creamy polenta or stuffing it into crusty rolls for the most incredible steak sandwiches that always disappear quickly.

Crock Pot Honey Garlic Flank Steak

Growing up, my mom always said the best meals are the ones that practically cook themselves, and this Crock Pot honey garlic flank steak is proof she was right. I love throwing this together on busy mornings when I know dinner time will be chaotic, and the way my kitchen smells after a few hours is pure comfort.

Ingredients

• For the marinade:
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 3 tbsp minced garlic
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar
• For the steak and cooking:
  • 1.5 lbs flank steak
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions

1. Place 1.5 lbs flank steak in your slow cooker insert.
2. In a medium bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 3 tbsp minced garlic, 2 tbsp olive oil, and 1 tbsp rice vinegar until fully combined.
3. Pour the marinade mixture evenly over the flank steak in the slow cooker.
4. Cover the slow cooker with its lid.
5. Cook on LOW heat for 6 hours or on HIGH heat for 3 hours. (Tip: For maximum tenderness, I always choose the LOW setting—the extra time makes the steak melt-in-your-mouth perfect.)
6. Carefully remove the cooked flank steak from the slow cooker using tongs and transfer it to a cutting board.
7. Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.
8. While the steak rests, pour the remaining cooking liquid from the slow cooker into a small saucepan.
9. In a small bowl, create a slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until smooth. (Tip: Always use cold water for your slurry to prevent clumping—this gives you the silkiest sauce every time.)
10. Bring the cooking liquid in the saucepan to a simmer over medium heat.
11. Whisk the cornstarch slurry into the simmering liquid.
12. Continue cooking and whisking for 2-3 minutes until the sauce thickens noticeably. (Tip: Don’t walk away during this step—the sauce can go from perfectly thickened to too thick in just moments.)
13. Slice the rested flank steak against the grain into 1/4-inch thick slices.
14. Arrange the sliced steak on a serving platter.
15. Drizzle the thickened sauce over the sliced steak.

Amazingly tender with that perfect sweet-savory balance, this steak practically falls apart when you slice it. I love serving it over fluffy jasmine rice to soak up every drop of that glossy garlic sauce, or stuffing it into warm tortillas for the easiest taco night upgrade.

Spiced Coconut Curry Crock Pot Steak

My slow cooker has become my kitchen MVP during these busy fall months, especially for transforming tougher cuts of meat into something magical. This spiced coconut curry version came about when I was craving Thai takeout but wanted something I could prep in the morning and come home to after work—it’s become my new comfort food obsession.

Ingredients

For the steak:
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For the curry sauce:
– 1 can (13.5 oz) full-fat coconut milk
– 2 tbsp red curry paste
– 1 tbsp brown sugar
– 1 tbsp fish sauce
– 1 tsp ground cumin
– ½ tsp turmeric
– ¼ tsp cayenne pepper

For finishing:
– 1 red bell pepper, sliced into strips
– ¼ cup fresh cilantro, chopped
– 1 lime, cut into wedges

Instructions

1. Pat the beef chuck roast cubes completely dry with paper towels.
2. Season the beef cubes evenly with 1 tsp salt and ½ tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
4. Sear the beef cubes in a single layer for 3 minutes per side until deeply browned.
5. Transfer the seared beef to your crock pot using tongs.
6. Tip: Don’t overcrowd the skillet when searing—work in batches if needed for proper browning.
7. In a medium bowl, whisk together the coconut milk, red curry paste, brown sugar, fish sauce, cumin, turmeric, and cayenne pepper until smooth.
8. Pour the curry sauce mixture over the beef in the crock pot.
9. Stir gently to coat all beef pieces with the sauce.
10. Cover and cook on LOW for 6 hours until the beef is fork-tender.
11. Tip: Resist lifting the lid during cooking—each peek adds 15-20 minutes to your cooking time.
12. Add the sliced red bell pepper to the crock pot during the final 30 minutes of cooking.
13. Stir gently to submerge the peppers in the sauce.
14. Tip: For thicker sauce, remove the lid and cook on HIGH for the final 20 minutes.
15. Turn off the crock pot and let the curry rest for 10 minutes before serving.
16. Garnish each serving with fresh cilantro and a squeeze of lime juice.

The steak becomes incredibly tender after slow cooking, practically falling apart at the touch of a fork while soaking up all those warm curry flavors. That creamy coconut sauce has just the right balance of spicy and sweet, making it perfect for spooning over jasmine rice or sopping up with naan bread. This dish has become my go-to for casual dinner parties because it always impresses with minimal effort.

Slow Cooker Italian Herb Steak

Keeping my slow cooker busy has become my favorite fall habit, especially when I can toss everything in before work and come home to a house that smells like an Italian grandmother’s kitchen. This Italian herb steak has saved me on countless busy weeknights when takeout was tempting but my budget wasn’t cooperating.

Ingredients

• For the steak:
  • 2 lbs beef chuck roast
  • 1 tbsp olive oil
• For the herb rub:
  • 1 tbsp dried oregano
  • 2 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
• For the cooking liquid:
  • 1 cup beef broth
  • ¼ cup red wine
  • 1 tbsp tomato paste

Instructions

1. Pat the 2 lbs beef chuck roast completely dry with paper towels.
2. Combine 1 tbsp dried oregano, 2 tsp dried basil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper in a small bowl.
3. Rub the herb mixture evenly over all sides of the beef chuck roast.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Sear the seasoned beef chuck roast for 3-4 minutes per side until deeply browned.
6. Transfer the seared roast to your slow cooker insert.
7. Whisk together 1 cup beef broth, ¼ cup red wine, and 1 tbsp tomato paste in the same skillet.
8. Scrape up all the browned bits from the skillet bottom with a wooden spoon.
9. Pour the liquid mixture over the beef in the slow cooker.
10. Cover and cook on LOW for 8 hours until the beef shreds easily with a fork.
11. Remove the beef from the slow cooker and shred using two forks.
12. Skim excess fat from the cooking liquid with a spoon.
13. Return the shredded beef to the slow cooker and stir to coat with the reduced liquid.

Unbelievably tender strands of beef soak up that rich herb-infused sauce, creating the perfect texture for stuffing into crusty rolls or serving over creamy polenta. The oregano and basil really shine through without overpowering the beef, making this one of those versatile dishes that works equally well for casual family dinners or when you have last-minute guests.

Conclusion

Embark on a journey of effortless, mouthwatering meals with these 33 savory crock pot steak recipes. From classic comfort dishes to exciting new flavors, there’s something for every taste. Try your favorites, leave a comment sharing which recipes you love most, and don’t forget to pin this article to your Pinterest boards for easy meal planning!