Crockpot Ranchero Round Steak for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the strips of round steak in a hot skillet with a small amount of oil for one minute on each side before adding them to the slow cooker. This adds a layer of complexity to the beef, though it is entirely optional and the recipe works perfectly well without this extra step if you are pressed for time.

If the sauce appears too thin after eight hours, you can remove the lid for the final thirty minutes of cooking to allow some of the liquid to evaporate.

Alternatively, you can gently mash a few of the potato cubes against the side of the insert to release more starch, which will help thicken the sauce naturally without needing any cornstarch or flour additives.

Variations

• Smoky Ranchero Steak: Add a half-teaspoon of smoked paprika to the seasoning blend to enhance the smoky profile of the fire-roasted tomatoes. This variation provides a deeper, more robust flavor that complements the jalapeños perfectly.
• Extra Veggie Ranchero: Incorporate one cup of chopped bell peppers along with the jalapeños. The added sweetness of the bell peppers balances the acidity of the tomatoes and provides a more complex texture to the finished dish.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat or in the microwave until heated through, adding a splash of water if the sauce has thickened too much.

Store any leftovers in an airtight container. To ensure food safety, allow the dish to cool at room temperature for no more than 2 hours before transferring it to the refrigerator. This rapid cooling process maintains the quality of the beef and potatoes while keeping the meal safe for later consumption.

You can prepare the ingredients the night before by cutting the meat, potatoes, and jalapeños, and storing them in separate containers in the refrigerator.

In the morning, simply layer everything into the slow cooker, add the tomatoes and seasoning, and turn it on. This saves significant time in the morning, making it easy to have a hot, home-cooked meal waiting for you when you return home.

Serving ideas

Serve this dish hot, directly from the slow cooker, ensuring each bowl gets a good mix of the tender steak strips, potatoes, and the chunky ranchero sauce.

It pairs beautifully with a side of warm flour tortillas or a scoop of steamed white rice to soak up the flavorful juices. A dollop of sour cream or a sprinkle of fresh cilantro can add a cooling contrast to the subtle heat of the jalapeños.

For a more substantial meal, serve the steak alongside a fresh green salad with a lime vinaigrette. The acidity of the lime dressing will cut through the richness of the slow-cooked beef, providing a balanced dining experience.

If you prefer a simpler presentation, crusty bread is an excellent choice for mopping up every last drop of the savory tomato and cumin-infused sauce.

Frequently asked questions

Recipe card

Crockpot Ranchero Round Steak for Easy Weeknight Dinners

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lbs round steak, cut into wide strips
• 1 lb gold potatoes, cut into cubes
• 2 jalapeños, sliced
• 1 tbsp cumin-garlic seasoning blend
• 15 oz fire-roasted tomatoes, chunky

Instructions

1. Place the wide strips of round steak into the bottom of the slow cooker insert. Ensure the meat is spread out in an even layer to promote consistent cooking throughout the entire duration of the process.
2. Distribute the cubed gold potatoes and sliced jalapeños evenly over the layer of steak. Sprinkle the cumin-garlic seasoning blend over the vegetables, then spoon the chunky fire-roasted tomatoes over the top to cover the ingredients.
3. Cover the slow cooker and cook on low for 8 hours. Once finished, ensure the meat reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 5 minutes before serving directly from the cooker.

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

28 g

Fat

18 g

Fiber

4.5 g

Sugar

5 g

Sodium

450 mg

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