Easy Best Creamy Loaded Crispy Beef Potato Bake
This Crockpot Loaded Steak and Potato Bake offers a comforting and hearty meal, perfect for a weeknight dinner. Tender cubes of beef are slow-cooked with soft, creamy potatoes in a rich, savory sauce, infused with a blend of herbs and spices. The dish is finished with a generous layer of melted cheese, crispy beef bacon bits, and fresh green onions, providing a delightful contrast in textures and a burst of fresh flavor. The slow cooking process ensures the steak is exceptionally tender and the potatoes absorb all the delicious flavors of the creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 3-8 hours
- Total Time: 0 hours
- Yield: 6-8 1x
Ingredients
- 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes
- 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 2 cups shredded cheddar cheese
- 1/2 cup cooked crispy beef bacon bits
- 1/4 cup chopped green onions, for garnish
Instructions
- In a large bowl, combine the cubed beef, potatoes, cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, garlic powder, onion powder, dried thyme, salt, and pepper. Stir until all ingredients are well coated.
- Transfer the mixture to a 6-quart or larger slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the potatoes are soft.
- During the last 30 minutes of cooking, sprinkle the shredded cheddar cheese evenly over the top of the mixture. Replace the lid and continue cooking until the cheese is melted and bubbly.
- Once cooked, ladle the steak and potato bake into serving bowls. Garnish each serving with crispy beef bacon bits and fresh chopped green onions before serving.
Notes
For an extra layer of flavor, sear the beef cubes in a hot skillet with a tablespoon of oil before adding them to the slow cooker.
Adjust the consistency of the sauce by adding a little more beef broth if it’s too thick, or a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the last hour of cooking if it’s too thin.
Feel free to substitute Yukon Gold potatoes with red potatoes or even russet potatoes, though russets may break down more easily.
This dish can be prepared ahead of time and refrigerated for up to 3 days. Reheat gently in the microwave or oven.
Nutrition
- Calories: 550 kcal
- Fat: 28g
- Carbohydrates: 35g
- Protein: 45g