Steak, Potatoes, Corn One-Pot

This slow cooker steak, potatoes, and corn recipe has become my weeknight dinner solution when I need something delicious but don't have time to stand over the stove. The savory garlic butter sauce infuses everything with incredible flavor while your slow cooker does all the work.

I originally created this when my family was going through a particularly busy sports season. Now it's requested at least twice a month because everyone can serve themselves whenever their schedule allows.

Ingredients

• Sirloin steak: Cubed into bite sized pieces for the perfect texture and tenderness
• Baby potatoes: That hold their shape during slow cooking while absorbing all the wonderful flavors
• Fresh corn on the cob: Cut into manageable pieces that sweeten as they cook
• Salted butter: Which creates the base for our incredible sauce
• Fresh garlic cloves: Roughly chopped to release maximum flavor without burning
• Salt and pepper: The essential seasonings that enhance every component
• Paprika: Adding a subtle smoky depth that complements the steak beautifully
• Thyme and rosemary: Classic herbs that pair perfectly with beef and potatoes
• Onion powder: Providing savory notes without the texture of fresh onions

Step-by-Step Instructions

Arrange Corn:

Position the halved corn pieces along one side of your slow cooker. This strategic placement ensures the corn cooks evenly while allowing the butter sauce to drip down and flavor it throughout the cooking process.

Position Potatoes:

Place the whole baby potatoes or halved larger potatoes on the opposite side from the corn. Keeping the potatoes in one area helps them cook at a consistent rate and makes serving easier later.

Add Steak:

Carefully place the cubed steak pieces in the center of the slow cooker between the corn and potatoes. This central position allows the meat juices to flavor the vegetables while ensuring the steak remains tender without overcooking.

Prepare Garlic Butter:

Melt the butter completely in a microwave safe bowl for about 30 seconds until just liquified. Then add all seasonings and chopped garlic, stirring to combine them thoroughly into a fragrant butter sauce.

Season Everything:

Using a spoon rather than pouring, distribute the garlic butter mixture evenly over the steak and vegetables. This careful spooning technique ensures the garlic pieces and herbs are distributed evenly rather than clumping in one area.

Cook Until Tender:

Cover the slow cooker and set to LOW for 5 to 6 hours. Resist the urge to peek too often as this releases valuable heat. The dish is ready when you can easily pierce the potatoes with a fork and the steak is tender.

I particularly love how the corn soaks up the garlic butter sauce in this recipe. My daughter who normally picks around vegetables will always eat every bite of this corn and even asks for seconds. It reminds me of summer barbecues but with none of the work.

Make Ahead Options

This dish can be completely assembled in your slow cooker insert the night before cooking. Simply cover and refrigerate overnight, then place in the slow cooker base in the morning. You may need to add about 30 minutes to the cooking time if starting from cold. This make ahead preparation makes busy mornings much less stressful while still delivering a delicious home cooked meal.

Perfect Steak Selection

While sirloin is my preferred cut for this recipe, you can successfully use chuck roast, round steak, or even ribeye depending on your budget and preference. The key is cutting the meat into consistent sized cubes approximately 1 to 1.5 inches. Larger pieces will require longer cooking times, while smaller pieces may become overdone. For the most tender results, choose cuts with some marbling as the fat will melt during cooking creating succulent bites.

Serving Suggestions

This complete meal is wonderful on its own, but can be elevated with a few simple additions. A fresh green salad with a light vinaigrette provides a nice contrast to the rich main dish. Crusty bread is perfect for soaking up the incredible garlic butter sauce. For a more elegant presentation, transfer everything to a large serving platter and sprinkle with fresh chopped parsley just before bringing to the table. The bright green garnish adds both flavor and visual appeal.

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Recipe FAQs

→ What cut of steak works best for this slow cooker dish?

Sirloin is recommended in this dish because it has enough fat to stay tender during slow cooking while maintaining good texture. Chuck roast, top round, or flank steak can also work well. Avoid using expensive cuts like ribeye or filet mignon as they're better suited for quick cooking methods.

→ Can I add other vegetables to this dish?

Absolutely! Carrots, onions, or bell peppers make excellent additions. Add them at the beginning with the potatoes. For quick-cooking vegetables like green beans or peas, add them during the last 30-60 minutes to prevent overcooking.

→ Can I use frozen corn instead of corn on the cob?

Yes, you can substitute frozen corn. Add it during the last 30 minutes of cooking time to prevent it from becoming mushy. About 1.5 cups of frozen corn will equal approximately 3 ears of corn.

→ What can I do if my sauce is too thin after cooking?

If you prefer a thicker sauce, you can create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Remove some hot liquid from the slow cooker, stir in the slurry, then return the mixture to the pot and cook on high for 15-20 minutes until thickened.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over medium-low heat, adding a splash of broth if needed to maintain moisture. The steak may become more well-done when reheated.

→ Can I make this dish ahead of time?

You can prep all ingredients the night before - cube the steak, prepare the potatoes and corn, and mix the butter sauce (keep refrigerated). In the morning, simply arrange everything in the slow cooker and start cooking. This makes it perfect for busy weekdays.