Cowboy Butter Flank Steak Crockpot Dinner: Set-and-Forget Step-by-step instructions

Before you start

Before you start, make sure the flank steak is thinly sliced against the grain. If you're using a whole flank steak, place it in the freezer for 15-20 minutes to firm up, then slice it into thin strips.

Wash and quarter the red potatoes and measure the baby carrots. If you're making your own cowboy butter, prepare it ahead of time and keep it cold until ready to use. Have the au jus mix measured out and ready to sprinkle over the top.

Instructions

Layer and Slow-Cook

1. 1Layer the Ingredients
   Place the thinly sliced flank steak strips in the bottom of a 7-quart slow cooker. Scatter the baby carrots and quartered red bliss potatoes over the beef. Place the two sticks of garlic-herb cowboy butter on top, then sprinkle the au jus mix evenly over everything.
   Look for The slow cooker will be about half full with the beef and vegetables layered evenly.
   Tip Cut the flank steak against the grain for the most tender results.
2. 2Cover and Cook Low
   Cover the slow cooker with the lid. Cook on LOW for 8 hours, or on HIGH for 4 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. Let it rest for 3 minutes before slicing.
   Look for The aroma of garlic and herbs will fill the kitchen as it cooks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip No need to stir during cooking—just let the slow cooker work.

After layering all the ingredients, the slow cooker should look colorful and aromatic. The butter and au jus mix will melt and create a fragrant liquid.

As it cooks, you'll notice the beef turning brown and the vegetables softening. The kitchen will fill with the smell of garlic and herbs. After 8 hours on low, the beef should be fork-tender and the potatoes easily pierced.

Check and Rest

3. 3Check the Beef Temperature
   After the cooking time, use an instant-read thermometer to check the thickest piece of beef. It should register at least 145°F (63°C). If not, continue cooking for another 30 minutes and check again.
   Look for The beef should be very tender and shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.
4. 4Rest the Meat
   Turn off the slow cooker and let the beef rest in the hot liquid for at least 3 minutes. This resting period ensures the meat stays juicy and tender.
   Look for The meat will absorb some of the flavorful broth during the rest.
   Tip If you prefer a thicker gravy, you can remove the beef and veggies and simmer the liquid on the stovetop to reduce.

At the end of cooking, the beef should be very tender and the liquid bubbling gently. Use an instant-read thermometer to confirm the beef has reached at least 145°F (63°C). The carrots and potatoes should be soft and easily pierced with a knife. Let everything rest for at least 3 minutes to allow the meat to reabsorb its juices.

Serve

5. 5Serve Over Mashed Potatoes
   Spoon a generous portion of creamy whipped mashed potatoes onto each plate. Ladle the beef, carrots, potatoes, and rich buttery au jus over the top. Serve hot.
   Look for The gravy should be glossy and coat the back of a spoon.
   Tip For a rustic presentation, serve directly from the slow cooker.

When serving, the beef should be glistening with the buttery gravy, and the vegetables should be coated and tender. The mashed potatoes should be creamy and ready to soak up the flavorful sauce. Each plate should get a generous ladle of the beef and vegetables, with extra gravy spooned over the top.

Common mistakes

One common mistake is overcooking the beef on high heat, which can make it tough and dry. Stick to the low setting for the best results.

Another mistake is cutting the flank steak with the grain instead of against it, which results in chewy pieces. Also, don't skip the resting period—cutting into the meat too soon will cause the juices to run out, leaving it dry.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart, and the potatoes are soft and easily pierced with a knife. The internal temperature of the thickest piece of beef should read at least 145°F (63°C) on an instant-read thermometer.

The gravy will be bubbling and slightly thickened. Let the meat rest for at least 3 minutes before serving to lock in the juices.

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