Creamy Garlic Parmesan Slow Cooker Steak and Potatoes Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and dry. Prepare the meat by trimming any excess exterior fat if desired, and slice it into strips of uniform width.

Wash the baby red potatoes thoroughly to remove any surface dirt, then cut them into even halves.

Have your Italian seasoning and garlic Parmesan sauce measured out and ready to go to keep the assembly process efficient and quick.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the strips of round steak into the base of the slow cooker, ensuring they are spread out evenly across the bottom to encourage uniform cooking throughout the process.
   Look for The bottom of the insert should be covered with the meat strips.
   Tip Avoid overcrowding the slow cooker too much to ensure even heat distribution.

The steak strips should be arranged in a single, even layer at the bottom of the slow cooker, creating a stable base for the potatoes and sauce to sit upon.

Adding aromatics and sauce

2. 2Add vegetables and aromatics
   Tuck the halved baby red potatoes on top of the steak strips. Sprinkle the Italian seasoning evenly over the potatoes and steak, then pour the garlic Parmesan sauce over everything.
   Look for The sauce should partially coat the potatoes and meat.
   Tip Using a pre-made sauce saves significant prep time on busy evenings.

The potatoes should be tucked neatly atop the steak, and the sauce should be distributed evenly to ensure that the seasoning is well-incorporated throughout the entire pot for consistent flavor.

Slow cooking to tenderness

3. 3Slow cook and serve
   Cover and cook on low for 8 hours until the steak is tender and reaches an internal temperature of at least 145°F (63°C). Allow the meat to rest for 5 minutes before serving directly from the slow cooker.
   Look for The steak is fork-tender and the sauce is bubbling and creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the lid stays closed throughout the cooking time to maintain heat.

The final dish should have a rich, creamy consistency with tender meat and soft potatoes, with no signs of raw ingredients remaining in the center of the pot after cooking.

Common mistakes

A common mistake is using a cut of meat that is too thin or too fatty, which can lead to it becoming overly dry or greasy. Ensure the steak is cut into substantial strips to prevent overcooking.

Another error is opening the lid too frequently, which releases necessary heat and extends the total cooking time, potentially leading to uneven results or undercooked potatoes.

How to tell it’s done

The dish is fully cooked when the round steak is fork-tender and easily pulls apart. Use a digital meat thermometer to confirm the steak has reached an internal temperature of at least 145°F (63°C).

The potatoes should be soft enough to be pierced easily with a fork, and the sauce should be thickened and clinging to the meat and vegetables.

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