Slow-Cooker Bourbon Gravy Flank Steak Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. Thinly slice the flank steak against the grain into strips about 1/2-inch thick. If using whole carrots, peel and cut them into 2-inch pieces.

Quarter the red potatoes — no need to peel them. Have the bourbon-mushroom gravy and butter measured and ready. This is a true dump-and-go recipe, so all you need is a cutting board, a knife, and a measuring cup.

Instructions

Layer and Go

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 bliss potatoes around and over the beef. Pour the bourbon-mushroom gravy evenly over the meat and vegetables. Dot the top with the pats of salted butter. Do not stir.
   Look for The slow cooker is filled with raw beef, vegetables, gravy, and butter in distinct layers.
   Tip For more flavor, sear the flank steak in a hot skillet before adding to the slow cooker, but it's not required.

At the end of this phase, the slow cooker contains raw beef, carrots, potatoes, gravy, and butter in distinct layers. The gravy should cover most of the meat and vegetables. The butter pats sit on top, waiting to melt into the sauce as it cooks. The raw ingredients look vibrant and fresh, and the gravy is thick and aromatic.

Slow Simmer

2. 2Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. The gravy will be bubbling and aromatic. Stir gently before serving, if desired. Let it rest for 3 minutes before slicing.
   Look for The beef shreds easily with a fork and the potatoes are tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW yields the most tender beef. Avoid opening the lid during cooking to keep the heat steady.

After 6 to 8 hours on LOW, the slow cooker is bubbling gently, and a rich, savory aroma fills the kitchen. The beef is visibly tender, the carrots are glazed, and the potatoes are soft.

The gravy has darkened and thickened, coating the ingredients. A quick fork test confirms the meat shreds easily and the potatoes yield to gentle pressure.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker. Let the beef rest in the hot gravy for at least 3 minutes before serving. Serve the beef, carrots, and potatoes over steamed white rice, spooning extra gravy over the top.
   Look for The meat is tender and the gravy is glossy and thick.
   Tip For a thicker gravy, remove the beef and vegetables, then simmer the gravy on the stovetop until reduced.

The slow cooker is turned off, and the beef rests in the hot gravy for a few minutes. The steam rises as you spoon the meat, carrots, and potatoes over fluffy white rice. The gravy is glossy and coats the spoon. The dish looks comforting and hearty, with the beef glistening and the vegetables tender.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Every time you open the slow cooker, heat escapes and adds cooking time. Another is using a lean cut like round steak without slicing it thinly — it can become tough.

Also, don't overcrowd the slow cooker with too many vegetables, or they may not cook evenly. Finally, resist the urge to stir the ingredients at the beginning; layering them as directed helps everything cook uniformly.

How to tell it’s done

The dish is done when the beef is fork-tender and easily shreds with a fork, and the potatoes are soft all the way through. The internal temperature of the beef should reach at least 145°F (63°C), but because it's slow-cooked, it will likely be much higher — that's fine.

The gravy should be bubbling and slightly thickened, and the carrots should be tender but not mushy. Let the meat rest in the warm gravy for 3 minutes before serving.

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