Cowboy Butter Asparagus Flank Steak Crockpot Dinner 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. Trim the woody ends off the asparagus and smash the garlic cloves with the flat side of a knife.

If you're serving with mashed potatoes, make them ahead or start them before the slow cooker finishes. Have your slow cooker ready — a 6-quart model works best for this amount of food.

Instructions

Layer and Walk Away

1. 1Layer the Raw Ingredients
   Place the sliced flank steak strips in an even layer in the bottom of a 6-quart slow cooker. Scatter the trimmed asparagus spears and smashed garlic cloves over the beef. Top with the sliced garlic herb cowboy butter and sprinkle the au jus mix evenly over everything.
   Look for The beef, asparagus, garlic, butter, and au jus should be layered in the Crockpot, not stirred.
   Tip For even cooking, try to spread the beef in a single layer as much as possible.

At the end of this phase, the Crockpot contains raw beef, asparagus, garlic, butter, and au jus mix, all layered but not stirred. The butter is still solid, and the au jus is a dry powder. It looks simple, but the magic is about to happen.

Slow-Cook to Tender

2. 2Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the asparagus is tender but not mushy. Do not stir during cooking; the gentle heat will create a rich, bubbling au jus. Let it rest for 3 minutes before slicing.
   Look for The liquid will be bubbling gently and the beef will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the asparagus is very thin, add it during the last 2 hours of cooking to prevent overcooking.

After several hours, the slow cooker is bubbling gently.

The beef is visibly tender, the asparagus has darkened and softened, and the butter has melted into the au jus, creating a glossy, fragrant liquid. The kitchen smells like garlic and herbs.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker. Let the beef rest in the hot liquid for at least 5 minutes before serving. Using a slotted spoon, transfer the beef and asparagus to a serving platter or over whipped mashed potatoes. Spoon the hot au jus over the top.
   Look for The beef should be tender and the au jus glossy and fragrant.
   Tip For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir into the hot liquid.

The beef is fork-tender, the asparagus is silky, and the au jus is rich and savory. When you lift a piece of beef, it glistens with butter and herbs. Serve it over mashed potatoes and spoon the sauce generously over everything.

Common mistakes

One common mistake is stirring the pot during cooking. Stirring can break up the beef and make it shred too early. Just let it be. Another is overcooking the asparagus — if you're using very thin spears, add them halfway through.

Also, don't skip the rest time; it's essential for juicy beef. Finally, if the sauce looks too thin, don't panic — it will thicken slightly as it sits, and you can always spoon it over the meat.

How to tell it’s done

The beef is done when it's fork-tender — it should shred or cut easily with a fork. Use an instant-read thermometer to check the thickest piece: it should read at least 145°F (63°C).

Let the beef rest in the hot liquid for at least 5 minutes before serving; this allows the juices to redistribute. The asparagus should be tender but not falling apart, and the au jus will be bubbling and aromatic.

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