Bourbon Gravy Garlic Potato Flank Steak Step-by-step instructions

Before you start

Before you start, slice the flank steak against the grain into thin strips, about 1/2-inch thick. Halve the baby potatoes, or quarter them if they're larger. Mince the garlic if you're using fresh.

Measure out the gravy and cut the butter into pats. Have the rice cooking or ready to serve. No other prep is needed—everything goes straight into the slow cooker.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sliced flank steak in the bottom of a 6-quart slow cooker. Scatter the halved baby potatoes over the beef, then sprinkle the minced garlic over everything. Pour the bourbon mushroom gravy evenly over the top, and dot with the butter pats. Do not stir.
   Look for The beef is covered with potatoes, garlic, gravy, and butter pats.
   Tip Cut the flank steak against the grain into thin strips so it becomes tender as it cooks.
2. 2Cover and Cook Low
   Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. Do not open the lid during cooking unless needed. Let it rest for 3 minutes before slicing.
   Look for The aroma of bourbon and garlic fills the kitchen.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW gives the flank steak the most tender texture.

At the end of this phase, the slow cooker is filled with raw ingredients: beef at the bottom, potatoes and garlic on top, gravy poured over, and butter pats melting into the sauce.

The cooker is covered and set to LOW, and the aroma of bourbon and garlic begins to fill the kitchen as it heats.

Check and Rest

3. 3Check for Doneness
   After the cooking time, check that the beef is fork-tender and the potatoes are soft. If the beef is not yet tender, continue cooking for another 30 to 60 minutes. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer. Let it rest for 3 minutes before slicing.
   Look for The beef shreds easily with a fork and the potatoes are soft.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip A quick temperature check ensures the meat is safely cooked.
4. 4Let the Meat Rest
   Turn off the slow cooker and let the beef rest in the warm gravy for at least 3 minutes before serving. This allows the juices to redistribute and keeps the meat moist.
   Look for The gravy settles and the meat rests in the warm pot.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat keeps it tender and juicy.

After 8 hours, the beef is fork-tender, the potatoes are soft, and the gravy is rich and glossy. The kitchen smells deeply of bourbon and roasted garlic. Let the meat rest in the warm gravy for a few minutes before serving to keep it moist.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon the warm cooked rice onto plates. Ladle the beef, potatoes, and bourbon gravy over the rice. Serve hot, with the extra gravy spooned on top.
   Look for Steaming beef and potatoes sit over fluffy white rice.
   Tip The rice soaks up the rich gravy beautifully.

The finished dish is a hearty bowl of tender beef, buttery potatoes, and dark gravy over fluffy white rice. The gravy coats every bite, and the garlic is sweet and mellow. It's ready to serve hot, with extra gravy spooned over the top.

Common mistakes

Don't skip slicing the beef against the grain—it makes a big difference in tenderness. Avoid opening the slow cooker during cooking, as each peek lets out heat and adds cooking time.

If the gravy seems thin at the end, that's normal; it will thicken slightly as it rests. Don't stir the ingredients at the start—the layers help the flavors meld without breaking down the potatoes.

How to tell it’s done

The dish is done when the beef is fork-tender and the potatoes are easily pierced with a knife. The gravy should be bubbling and slightly thickened.

For safety, the internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer. Because the beef is cooked low and slow, it will be well past that, but a quick check ensures peace of mind.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest