Description

This Slow Cooker Steak with Creamy Gravy transforms tough, affordable cuts into melt-in-your-tender meat smothered in a rich, savory sauce perfect for weeknight dinners.

Ingredients

Scale

3 pounds chuck roast or stew meat (cut into 1.5-inch cubes)
1 tablespoon olive oil
1 large yellow onion (diced small)
4 cloves garlic (minced fresh)
2 cups beef broth (low-sodium)
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary (crushed)
1 bay leaf
2 tablespoons all-purpose flour
2 tablespoons cold water (for slurry)
Salt and black pepper to taste
1 cup heavy cream

Instructions

Pat the cubed chuck roast completely dry with paper towels, then heat olive oil in a large skillet over medium-high heat; sear the beef in batches for 3 to 4 minutes per side until deeply browned on all edges, then transfer to a plate while leaving any browned bits in the pan.
Reduce skillet heat to medium, sauté the diced onions for about 5 minutes until translucent, add the minced garlic and cook for 30 seconds until fragrant, then pour in the beef broth and Worcestershire sauce to deglaze the pan by scraping up the fond.
Place the seared beef cubes back into the slow cooker insert, pour the entire skillet mixture over the meat, sprinkle with dried thyme, crushed rosemary, and add the bay leaf, then cover and cook on Low for 7 to 8 hours or High for 4 to 5 hours until fork-tender.
Remove the bay leaf, whisk the all-purpose flour with 2 tablespoons of cold water to create a smooth slurry, turn the slow cooker to High if it was on Low, stir in the slurry, and simmer uncovered for an additional 15 to 20 minutes until the gravy thickens.
Remove the slow cooker from heat or switch to Warm, stir in the heavy cream slowly, season generously with salt and black pepper to taste, and serve immediately while warm.

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1
Calories: 450
Sugar: 1
Sodium: 600
Fat: 30
Saturated Fat: 15
Unsaturated Fat: 10
Trans Fat: 1
Carbohydrates: 10
Fiber: 0
Protein: 30
Cholesterol: 120

Keywords: Store leftovers in an airtight container in the refrigerator for up to 4 days; the gravy will thicken upon cooling, so reheat gently on the stovetop with a splash of broth or water to restore consistency. For longer storage, freeze the beef and gravy base (without cream) for up to 3 months, thaw overnight in the refrigerator, and stir in fresh cream when reheating to prevent separation. This dish pairs well with creamy mashed potatoes, egg noodles, steamed green beans, or crusty bread.