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Crockpot Smothered Steak & Potatoes

Any type of steak & vegetables smothered with a delicious gravy for a full meal to amp up your dinner idea.

Course catherines plates, Crockpot, dinner, Main Course, Main Dish, sirloin steak, Slow Cooker, steak recipes

Cuisine American

Author Catherine's Plates

Equipment

measuring spoons & cups
6 quart crockpot/slow cooker
skillet
spatula
cutting board & sharp knife

Ingredients

2-3 TBS cooking oil (DIVIDED)
1 TBS butter
2-3 lbs sirloin steak or other type of steak or roast
1 tsp salt
1 tsp black pepper (DIVIDED)
1 tsp garlic powder (DIVIDED)
1 tsp onion powder (DIVIDED)
1 tsp smoked paprika (DIVIDED)
1 large bell pepper, sliced
1 pint baby bella mushrooms, sliced
1 large yellow onion, chopped
1-2 lbs baby yellow potatoes, cut into small bite size pcs
1 pkt lipton onion soup mix
1 (10oz) can cream of celery soup
1 (10oz) can beef broth
1 TBS Worcestershire sauce
2 TBS ketchup
1/4 tsp each of salt, black pepper, garlic powder, onion powder, paprika
fresh or dried parsley for garnish

Instructions

Spray a 6 quart crockpot with non-stick cooking spray.
Cut steak into 2-3 large serving sizes. Season with salt, black pepper, garlic powder, onion powder, and smoked paprika on both sides of steak.
Heat 1 TBS oil and 1 TBS butter in a regular size skillet. Place 2-3 pieces of seasoned steak into hot skillet and sear for 2-3 minutes until golden brown on bottom. Flip over steak and cook an additional 2-3 minutes until golden. Place seared steaks into prepared crockpot. Finish batch 2 of steaks if needed.
In same skillet add bell pepper slices, mushroom slices, chopped onions, minced garlic and chopped potatoes.
NOTE: use whatever vegetables you like. Just keep in slices or small bite size pieces to cook evenly.
Stir in lipton onion soup mix, can of cream of celery soup, can of beef broth, Worcestershire sauce, ketchup, 1/4 tsp each of salt, black pepper, garlic powder, onion powder, and paprika.
Pour mixture over steaks in crockpot. Place lid on crockpot and cook for 3-4 hours on high or 6-7 hours on low until steaks are fork tender and vegetables are tender as well. Top with parsley.
NOTE: time is dependent on how thick your steak and vegetables are.

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