Crockpot Gruyère Cream Flank Steak with Carrots and Potatoes Step-by-step instructions

Before you start

Before you start, slice the flank steak thinly against the grain. This helps it become tender during the long cook. Quarter the red potatoes and peel the baby carrots if desired.

Soften the cream cheese by leaving it at room temperature for 30 minutes. Have all your ingredients measured and ready to go, so you can simply layer them in the slow cooker and walk away.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the sliced flank steak in the bottom of a 6-quart slow cooker. Scatter the baby carrots and quartered red potatoes around and over the beef. Season with salt and pepper.
   Look for The beef should be in an even layer, with vegetables tucked around it.
   Tip For even cooking, try to spread the steak out rather than piling it in one mound.
2. 2Add the Cheeses
   Drop the softened cream cheese by spoonfuls over the beef and vegetables. Sprinkle the shredded Gruyère evenly on top.
   Look for The top will look like a patchwork of cream cheese and Gruyère.
   Tip Soften the cream cheese beforehand so it melts more smoothly.

The slow cooker is filled with raw steak, carrots, potatoes, and dollops of cream cheese and Gruyère. The ingredients are arranged in an even layer, with the cheese on top.

The scene is set for a long, slow simmer that will transform these simple components into a rich, savory meal.

Slow Cook

3. 3Cook Low and Slow
   Cover the slow cooker and cook on low for 8 hours, or on high for 4 hours, until the beef is fork-tender and the sauce is bubbling. Let it rest for 3 minutes before slicing.
   Look for The sauce should be gently bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking; the heat escapes each time.
4. 4Check the Beef
   After the cooking time, check that the beef is tender and has reached an internal temperature of at least 145°F (63°C). Let it rest for 3 minutes before serving.
   Look for The beef should shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use an instant-read thermometer to verify the temperature.

After several hours, the slow cooker is gently bubbling, and the aroma of beef and cheese fills the kitchen. The sauce is starting to turn golden and creamy, and the beef is visibly tender. The vegetables have softened, and the flavors are melding together.

Finish and Serve

5. 5Stir the Sauce
   Gently stir the sauce to combine the melted cheeses into a smooth, creamy gravy. If the sauce seems thin, let it cook uncovered for 10-15 minutes to reduce.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip If the sauce is too thick, add a splash of beef broth or water.
6. 6Serve with Brioche
   Ladle the beef, vegetables, and sauce over toasted garlic brioche slices on warm plates. Serve immediately.
   Look for The brioche soaks up the creamy sauce beautifully.
   Tip For extra richness, brush the brioche with garlic butter before toasting.

The sauce is smooth and velvety, coating the beef and vegetables. The beef is fork-tender, and the carrots and potatoes are soft. The dish is ready to be ladled over toasted brioche, with the sauce soaking into the bread for a satisfying finish.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Each time you open the slow cooker, heat escapes, and the cooking time increases. Resist the urge and trust the process.

Another mistake is using low-fat cream cheese, which can separate and become grainy. Stick with full-fat for the smoothest sauce. Also, don't overcrowd the slow cooker; if it's too full, the ingredients may not cook evenly.

How to tell it’s done

The dish is done when the beef is fork-tender and easily shreds, and the internal temperature reaches at least 145°F (63°C). The carrots and potatoes should be soft and easily pierced with a fork.

The sauce should be bubbling and slightly thickened. If the sauce is too thin, leave the lid off and cook for an additional 10-15 minutes to reduce.

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