Slow Cooker Bourbon Gravy Flank Steak with Green Beans Step-by-step instructions

Before you start

Before you start, slice the flank steak into thin strips against the grain. Trim the green beans and peel and cube the potatoes. Measure out the gravy and cut the butter into four pats. Have your slow cooker ready and plugged in. Everything should be prepped and ready to go, so assembly takes just minutes. This is a simple dump-and-go meal, so there's no need for any advanced preparation. Just gather your ingredients and go.

Instructions

Phase 1: Layering and Slow Cooking

1. 1Layer the Ingredients
   Place the sliced flank steak strips evenly in the bottom of a 6-quart slow cooker. Scatter the trimmed green beans over the beef, then add the cubed russet potatoes in an even layer. Pour the bourbon mushroom gravy over everything, making sure the gravy covers most of the surface. Dot the top with the pats of salted butter.
   Look for The slow cooker should be about two-thirds full, with the gravy pooling around the ingredients.
   Tip For even cooking, try to keep the potato cubes similar in size, about 1-inch pieces.
2. 2Cover and Cook Low
   Cover the slow cooker with its lid. Cook on LOW for 6 to 8 hours, until the beef is fork-tender and the potatoes are soft. Do not lift the lid during the first 4 hours of cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for After 6 hours, the beef should shred easily with a fork, and the gravy will be bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to peek — every time the lid is lifted, the slow cooker loses heat and adds cooking time.

At the end of this phase, the slow cooker will be filled with raw ingredients, all nestled together. The gravy and butter will start to melt and create a rich, aromatic liquid. As the hours pass, the kitchen will fill with the scent of bourbon and beef.

After 6 hours, the beef should be tender, and the vegetables soft. The gravy will be bubbling gently around the edges. This is the moment to check the meat's temperature and ensure it's cooked through.

Phase 2: Checking and Resting

3. 3Check the Meat Temperature
   After 6 hours, check the internal temperature of the thickest piece of beef with an instant-read thermometer. It should read at least 145°F (63°C). For more tender results, continue cooking until the beef reaches 190°F (88°C) and easily pulls apart. Let it rest for 3 minutes before slicing.
   Look for The thermometer should slide easily into the meat, and the juices should run clear.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the beef isn't tender yet, continue cooking in 30-minute increments until it reaches the desired texture.
4. 4Let the Meat Rest
   Once the beef is tender and cooked through, turn off the slow cooker. Let the meat rest in the warm gravy for at least 3 minutes before serving. This allows the juices to redistribute and the meat to become even more succulent.
   Look for The gravy will thicken slightly as it rests, coating the back of a spoon.
   Tip If the gravy seems thin, remove the solids and simmer the gravy on the stovetop for 5 minutes to reduce.

During this phase, you'll verify that the beef is fully cooked and tender. The meat should easily pull apart with a fork, and the internal temperature should be at least 145°F (63°C). The gravy will have thickened slightly and will coat the back of a spoon.

After turning off the slow cooker, let the dish rest for at least three minutes. This allows the juices to redistribute, making the meat even more succulent. The vegetables will be perfectly cooked, ready to serve.

Phase 3: Serving

5. 5Serve Over Rice
   Spoon the steaming beef, green beans, and potatoes over fluffy white rice on individual plates. Ladle extra bourbon gravy over the top. Serve hot, straight from the slow cooker.
   Look for The plate should have a generous mound of rice, topped with a hearty ladle of the beef and vegetables.
   Tip For a low-carb option, serve over cauliflower rice or mashed potatoes instead of white rice.

When serving, spoon the beef, green beans, and potatoes over a bed of fluffy white rice. Ladle extra gravy over the top, ensuring every bite is coated. The dish should be steaming hot, with a glossy, rich sauce. The beef should be tender enough to cut with a fork, and the vegetables should be soft but not mushy. The plate should look hearty and inviting, with the gravy pooling around the rice. Serve immediately for the best experience.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Avoid peeking for at least the first four hours. Another mistake is using a lean cut of meat that can dry out; flank steak is great, but make sure it's thinly sliced.

Overcrowding the slow cooker can lead to uneven cooking. Also, don't skip the rest time at the end, as it helps the meat stay juicy. Finally, if the gravy is too thin, simmer it on the stovetop to reduce.

How to tell it’s done

The dish is done when the beef is fork-tender and easily shreds apart. The internal temperature of the beef should be at least 145°F (63°C) for safety, but for the most tender results, cook until it reaches 190°F (88°C) and the connective tissues have broken down.

The potatoes should be soft and easily pierced with a fork, and the green beans should be tender but still have a slight bite. The gravy should be bubbling gently and have thickened slightly. Taste and adjust seasoning if needed.

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