Dinner · Part 3 of 3: Tips & recipe card

Bourbon Gravy Garlic Potato Flank Steak Tips, FAQ & printable recipe

Name: Bourbon Gravy Garlic Potato Flank Steak
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 2 lb flank steak, thinly sliced against the grain; 1 1/2 lb baby Yukon Gold potatoes, halved; 2 tbsp minced garlic; 1 1/2 cups bourbon mushroom gravy; 4 tbsp salted butter, cut into pats; 3 cups cooked white rice, for serving

By Clara Weller · Oct 28, 2026

Slow cooker flank steak and potatoes in bourbon gravy

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the most tender beef, always slice against the grain—this shortens the muscle fibers and makes the meat easier to chew.

If you have time, sear the beef in a hot skillet before adding it to the slow cooker for extra depth of flavor, though the recipe works beautifully without that step.

The gravy will thicken slightly as it sits. If you prefer a thicker sauce, whisk a tablespoon of cornstarch with two tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

For a richer flavor, use beef broth instead of water in the cornstarch mixture.

Variations

Mushroom Swap: Replace the baby Yukon Gold potatoes with cremini mushrooms, halved or quartered. They'll absorb the bourbon gravy and add an earthy depth that pairs beautifully with the beef.
Spicy Kick: Add a diced jalapeño or a teaspoon of red pepper flakes along with the garlic for a subtle heat that balances the sweet bourbon notes.
Herb Boost: Stir in a few sprigs of fresh thyme or rosemary before cooking. Remove the stems before serving. The herbs infuse the gravy with a fragrant, savory aroma.
Vegetable Add-In: Toss in a cup of baby carrots or pearl onions along with the potatoes. They'll cook until tender and add a touch of sweetness to the dish.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy will thicken as it cools; add a splash of broth when reheating.
Freezer: This dish freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop or in the microwave, adding a little beef broth to loosen the gravy if needed. Stir occasionally to heat evenly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making the next-day leftovers even better.

Reheat gently in the microwave or on the stovetop, adding a splash of beef broth if the gravy has thickened too much.

This dish is perfect for meal prep. Assemble everything in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on LOW as directed. You may need to add 30 to 60 minutes of cooking time if starting from cold.

Serving ideas

Serve this hearty dish over steamed white rice to soak up the luscious bourbon gravy. Mashed potatoes, egg noodles, or crusty bread are also excellent choices. A side of roasted green beans or a crisp green salad adds a fresh contrast to the rich, savory flavors.

For a complete meal, pair with a simple vegetable side like sautéed spinach or roasted carrots. The gravy is the star, so don't be shy about spooning extra over everything. Leftovers make a fantastic filling for tacos or a topping for baked potatoes.

Frequently asked questions

Can this recipe be made with a different cut of beef?

Yes, you can use sirloin, round, or chuck roast instead of flank steak. Slice it thinly against the grain. Chuck roast will become even more tender but may need a bit longer cooking time. Adjust the cooking time as needed until the beef is fork-tender.

What if the gravy is too thin at the end?

If the gravy is thinner than you like, whisk a tablespoon of cornstarch with two tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. Let it simmer uncovered to thicken. Alternatively, let the dish rest with the lid off for 10 minutes; the gravy will reduce slightly.

Can this be made ahead and frozen?

Absolutely. Cool the cooked dish completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of beef broth to restore the gravy's consistency.

How should the flank steak be sliced?

Slice the flank steak against the grain into thin strips, about 1/2-inch thick. Cutting against the grain shortens the muscle fibers, which makes the meat more tender after cooking. If the steak is very long, cut it into smaller sections first.

Can this recipe be cooked on high instead of low?

Yes, you can cook on HIGH for 4 to 5 hours instead of LOW for 8 hours. The beef will still be tender, but cooking on low yields the most succulent texture. Check for doneness by ensuring the beef is fork-tender and the potatoes are soft.

Recipe card

Bourbon Gravy Garlic Potato Flank Steak

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

2 lb flank steak, thinly sliced against the grain
1 1/2 lb baby Yukon Gold potatoes, halved
2 tbsp minced garlic
1 1/2 cups bourbon mushroom gravy
4 tbsp salted butter, cut into pats
3 cups cooked white rice, for serving

Instructions

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.
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.
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.
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.
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.

Contains: milk, gluten

Estimated nutrition per serving

Calories: 580
Protein: 38 g
Carbohydrates: 45 g
Fat: 24 g

Automatic estimate from the ingredient list, not laboratory-verified.

Next recipe

Slow cooker full of tender flank steak and potatoes in creamy Gruyère sauce

Dinner · 6 h 10 min

Crockpot Gruyère Cream Potato Flank Steak

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.