Slow Cooker Garlic Steak with Mushrooms and Potatoes

Looking for a comforting, savory one-pot meal that’s full of flavor and requires minimal effort? This Slow Cooker Garlic Steak with Mushrooms and Potatoes brings together tender flank steak, earthy mushrooms, creamy baby potatoes, and a rich garlic sauce—all cooked low and slow to perfection.

Ingredients

• 1.5 lbs flank steak, sliced into strips

• 1 lb baby potatoes, halved

• 8 oz fresh mushrooms, sliced

• 4 garlic cloves, minced

• 1 medium onion, diced

• 1 cup beef broth (low sodium if preferred)

• 1/4 cup soy sauce (or tamari for gluten-free)

• 2 tablespoons Worcestershire sauce

• 1 teaspoon dried thyme

• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the base: Place halved baby potatoes in the bottom of your slow cooker.

2. Layer the ingredients: Add the sliced steak, mushrooms, garlic, and onion on top of the potatoes.

3. Mix the sauce: In a small bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, thyme, salt, and pepper.

4. Pour and cook: Pour the sauce mixture evenly over the contents of the slow cooker.

5. Set and forget: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the steak is tender and the potatoes are soft.

6. Serve: Give everything a gentle stir, garnish with fresh herbs if desired, and serve warm.

Estimated Nutrition (Per Serving)

• Calories: 350

• Carbohydrates: 30g

• Protein: 32g

• Fat: 12g

• Fiber: 5g

✅ 20 Frequently Asked Questions (FAQs)

1. Can I use a different cut of steak?
   Yes! Sirloin, chuck roast, or skirt steak also work well.

2. Can I use frozen steak?
   It’s best to thaw steak before adding it to the crockpot for even cooking.

3. Do I need to brown the steak first?
   It’s optional—browning adds flavor but isn’t required for this recipe.

4. Can I use different mushrooms?
   Yes, cremini, white button, or even portobello mushrooms will work.

5. What if I don’t have Worcestershire sauce?
   You can substitute with balsamic vinegar or a splash of steak sauce.

6. Can I make this dish dairy-free?
   Absolutely! There’s no dairy in the base recipe.

7. Is this recipe gluten-free?
   Use tamari or coconut aminos instead of soy sauce for a gluten-free version.

8. Can I add other vegetables?
   Carrots, bell peppers, or green beans can be added for variety.

9. How do I thicken the sauce?
   Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) 30 minutes before it’s done cooking.

10. How long does it keep in the fridge?
    Up to 4 days in an airtight container.

11. Can I freeze leftovers?
    Yes! Store in freezer-safe containers for up to 3 months.

12. Can I double the recipe?
    Yes, but make sure your slow cooker is large enough.

13. Will the potatoes get mushy?
    If overcooked, yes. Halve larger ones for even texture.

14. What if my steak is tough?
    Cook it longer on low to break down connective tissues.

15. Can I cook this overnight?
    Yes, on low for 6–8 hours; use a timer or programmable crockpot.

16. Do I stir the ingredients during cooking?
    No need—just layer and let it cook.

17. Can I use water instead of beef broth?
    Broth adds more flavor, but water can be used in a pinch.

18. Can I make this in the Instant Pot?
    Yes, pressure cook on high for about 30 minutes with natural release.

19. Does it taste better on low or high?
    Low heat yields more tender, flavorful results.

20. What’s a good garnish?
    Try fresh parsley, green onions, or a sprinkle of grated Parmesan.

💡 20 Tips for the Perfect Garlic Steak & Mushroom Potatoes

1. Slice steak against the grain for maximum tenderness.

2. Use baby Yukon Gold or red potatoes for a creamy texture.

3. Add a splash of red wine to the broth for extra depth of flavor.

4. Don’t overcrowd the pot—air circulation helps even cooking.

5. Fresh garlic over powdered gives a richer flavor.

6. Use low-sodium broth to better control salt levels.

7. Pre-season the steak strips for added depth.

8. Deglaze the pan (if browning steak first) with a little broth for extra flavor.

9. Cut potatoes evenly to ensure uniform cooking.

10. Use a meat thermometer to check doneness if unsure—145°F for medium.

11. Keep the lid closed during cooking to retain moisture and heat.

12. Add a splash of cream at the end for a rich, stroganoff-style sauce.

13. Don’t skip the onion—it adds a subtle sweetness.

14. Use tamari instead of soy sauce for a gluten-free swap.

15. Layer potatoes on the bottom so they absorb the juices.

16. Store leftovers with extra sauce to keep them from drying out.

17. Serve with crusty bread or rice to soak up the delicious sauce.

18. Garnish with a drizzle of olive oil for a restaurant-style finish.

19. Use a programmable slow cooker to start cooking while you’re at work.

20. Make it spicy by adding crushed red pepper or chili flakes.