Sunday, March 23, 2014

Slow Cooker All American Meat n' Potatoes


Nothing says "American comfort food" than meat and potatoes.  This recipe is my homage to the All American Meat n' Potatoes classic dinner. Really simple every day pantry ingredients, an economical cut of meat and of course potatoes make-up this recipe.  And the best part? It all goes in the slow cooker. So when you get home at the end of a long work day, the scent of rich beef, and slow cooked onions hit you right when you walk in.  All you have to do is decide what to serve it with.

Serves 3 - 4

1 pound  of round -  3/4" top round steaks, sliced in half - (about 4 steaks - like little filet mignons without the cost.)
1 tablespoon olive oil
1 tablespoon butter
2 large onions, sliced in half moons
1 tablespoon minced
1 cup beef stock
1/4 cup white wine
Onion powder
4 red potatoes cut in quarters (unpeeled is just fine)

  • Heat a stainless steel pan over medium heat, add oil, butter and all the onions.
  • Sprinkle with a few pinches of salt. Stir and cook for 15 minutes at medium low heat until the onions are a deep golden brown but not burnt. 10 minutes into the cooking process, add the garlic.
  • While the onions cook, salt and pepper the meat, then add a generous dusting to each side of the meat of onion powder. Set aside.
  • Deglaze the onions with 1/4 of the beef stock, allow to evaporate*.
  • Add the potatoes to the bottom of the slow cooker, spoon half the onions over the potatoes.
  • Lay the meat slices over top of the onions and then spoon the remaining onions over top.
  • Slowly pour the remaining beef stock and the white wine over top.
  • Cook on high for 4 hours, low for 8 hours.
  • You'll have a nice broth at the end of the cooking cycle. To thicken the broth, remove the meat, potatoes and whatever onions are left  with a slotted spoon and set aside. 
  • Leave behind 2-4 of the potatoes in the slow cooker with the broth and using an immersion blender buzz through until you have a nice thickened sauce. Tip: Start with 2 potatoes and add in the remaining two, one at a time or until the sauce has thickened to your liking.
Serve this as is, over rice, mashed potatoes (yes double carbs!), egg noodles, toasted bread, it's really up to you. To drink? Beer or a robust red wine. Enjoy!

*Recipe Notes:
You can make the onions the day before, even up to two days ahead of time, Just keep in a tightly sealed container in the fridge until ready to use.


  1. A wonderful comfort food, from the old simpler days. Excellent work Jackie!