Crockpot Gruyère Cream Flank Steak with Carrots and Potatoes Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good quality beef broth or stock instead of water if you need to thin the sauce. You can also add a splash of Worcestershire sauce or Dijon mustard to the sauce before serving for extra depth.

If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the slow cooker during the last 30 minutes of cooking.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making it even more delicious the next day.

Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce. This dish also freezes well; just cool completely before freezing in a freezer-safe container.

Variations

• Mushroom and Onion: Add 8 oz sliced mushrooms and 1 large onion, thinly sliced, along with the beef. Sauté them first for extra flavor, or just toss them in. The mushrooms will absorb the sauce and add an earthy note.
• Spicy Kick: Add 1-2 diced jalapeños or a pinch of red pepper flakes with the vegetables. A splash of hot sauce stirred into the sauce before serving adds a pleasant heat that balances the richness.
• Herb Infusion: Add 2 sprigs of fresh thyme and 1 sprig of rosemary to the slow cooker before cooking. Remove them before serving. The herbs infuse the sauce with a subtle aromatic flavor that complements the beef.
• Swap the Meat: Use boneless beef chuck roast instead of flank steak. Cut it into 2-inch chunks. Chuck roast becomes incredibly tender with long cooking and is often more budget-friendly.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little water or broth to loosen the sauce if needed.

Store any leftover beef and vegetables in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so you may want to add a little water or broth when reheating. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until heated through.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if starting from cold. This makes it even easier to get dinner on the table.

Serving ideas

Serve the beef and vegetables ladled over toasted garlic brioche slices, with extra sauce spooned on top.

The brioche soaks up the creamy sauce, making each bite a mix of tender beef, soft vegetables, and rich gravy. A simple green salad with a tangy vinaigrette would be a nice contrast to the richness.

For a more substantial meal, serve over garlic mashed potatoes or buttered egg noodles. The creamy sauce works well with any starch.

You can also garnish with fresh parsley or chives for a pop of color and freshness. This dish is hearty enough to be a main course on its own, so you don't need much else.

Frequently asked questions

Recipe card

Crockpot Gruyère Cream Flank Steak with Carrots and Potatoes

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 1 lb baby carrots
• 1 1/2 lb red bliss potatoes, quartered
• 8 oz cream cheese, softened
• 1 1/2 cups shredded Gruyère cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Toasted garlic brioche slices, for serving

Instructions

1. 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.
2. Drop the softened cream cheese by spoonfuls over the beef and vegetables. Sprinkle the shredded Gruyère evenly on top.
3. 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.
4. 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.
5. 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.
6. Ladle the beef, vegetables, and sauce over toasted garlic brioche slices on warm plates. Serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

28 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.