Cowboy Butter French Onion Flank Steak Crockpot Dinner Step-by-step instructions

Before you start

Before you start, slice the flank steak thinly against the grain. This helps the meat become tender during the long cook. Slice the onions into thin rings or half-moons.

Measure out the consommé and have the butter and au jus mix ready. No need to preheat the slow cooker; just layer the ingredients in the insert as directed. Have a large spoon or ladle ready for serving.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sliced flank steak in the bottom of a 6-quart slow cooker. Spread the sliced Vidalia onions over the beef. Pour the beef consommé over the onions and beef. Place the sticks of garlic-herb butter on top, then sprinkle the dry au jus mix evenly over everything.
   Look for The slow cooker should look layered: beef on bottom, onions on top, butter and seasoning over all.
   Tip No need to stir—the slow cooker will blend the flavors as it cooks.
2. 2Cover and Cook Low
   Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and easily shreds or cuts with a spoon. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the beef should be very tender and the onions translucent and soft.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW yields the most tender results; avoid lifting the lid too often.

After all ingredients are in the slow cooker, you should see a colorful layering: raw beef on the bottom, onions on top, and butter and au jus mix scattered over.

As it cooks, the butter will melt and the liquid will become a rich golden brown. The aroma will be savory and buttery, with a hint of garlic and herbs.

Shred and Finish

3. 3Shred or Slice the Beef
   Once the beef is tender, remove it from the slow cooker to a cutting board. Use two forks to shred the meat into bite-size pieces, or slice it against the grain into strips. Return the beef to the slow cooker and stir gently to coat with the sauce.
   Look for The beef should easily pull apart with forks.
   Tip If the sauce seems thin, leave the lid off for 10-15 minutes to thicken slightly.
4. 4Adjust Seasoning
   Taste the sauce and add salt and pepper if needed. Keep in mind the au jus mix and consommé are already salty, so season cautiously.
   Look for The sauce should be savory and rich, with a hint of garlic and herbs.
   Tip If you prefer a thicker gravy, mix 2 tbsp cornstarch with 2 tbsp water and stir into the hot liquid.

When the beef is done, the meat should be so tender that it falls apart with a fork. The onions will have collapsed into soft, sweet strands. The sauce will be glossy and slightly thickened, with a deep beefy flavor. Stir the beef back into the sauce so every piece is coated.

Serve

5. 5Serve Over Mashed Potatoes
   Spoon a generous portion of the beef and onion mixture over creamy mashed potatoes on a plate. Ladle extra sauce over the top. Serve hot.
   Look for The beef should be glistening with the buttery au jus.
   Tip For a low-carb option, serve over cauliflower mash or roasted vegetables.

The final dish should look like a hearty, comforting stew. The beef should be glistening with buttery au jus, and the onions should be caramelized and sweet. When spooned over mashed potatoes, the sauce should soak into the potatoes, creating a creamy, savory bite. Serve hot.

Common mistakes

One common mistake is slicing the beef with the grain instead of against it, which makes it tougher. Another is overcooking on high heat, which can dry out the meat.

Avoid lifting the lid frequently, as this lets heat escape and extends cooking time. Also, be careful not to overseason—the au jus mix and consommé are already salty, so taste before adding extra salt.

How to tell it’s done

The beef is done when it is fork-tender and easily pulls apart or cuts with a spoon. The internal temperature should register at least 145°F (63°C) on an instant-read thermometer.

The onions should be soft and translucent, and the sauce should be bubbling and aromatic. If the beef is still chewy, continue cooking for another 30-60 minutes and check again.

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