Crockpot Steak and Potatoes

by Erin, The $5 Dinner Mom on January 28, 2009

It’s been a busy day around here! To set the record straight, I did not risk my life and go out for diapers at CVS and Valentine’s pencils at Wags in this dreadful snow storm! I went before “it” hit. Just took me a few days to blog about it!

If you are interested in one of these handy-dandy grocery cart bags, send me an email (hit the contact button up there!) and I’ll connect you with my friend!

Here’s my marked down beef…And I had a coupon for it too! Coupons are ESSENTIAL to my $5 meals. Many of my meals would not be possible without coupons. I’m always on the lookout for coupons for the products I buy!
Ingredients
6 white potatoes ($.79)
1 lb cube steak ($3.07) Found package marked down and used a $1 coupon here (Thanks Freebies4mom!)

Salt and pepper
Worshtershire sauce to marinate steak ($.25)
2 Broccoli Heads ($.75) On sale at Kroger this week!
Dollops of sour cream (optional, and not if GFCFSF) ($.10)
Directions
1. Marinate cube steak with a few shake of worshtershire sauce
2. Cut potatoes into quarters. Place at base of crockpot. Pour 1 cup of water over the potatoes. Sprinkle with salt and pepper. Place marinated cube steak over the potatoes. Sprinkle with a little more salt and pepper. Set on low and cook for 8 hours.
3. Steam broccoli in steamer for 3-4 minutes, until turns bright green.
4. Serve steak with potatoes and broccoli. (Make some gravy with the juices if you are feeling ambitious!!!)

Cost $5.06

Here’s what happened with this meal…I loved the potatoes! Putting them under the steak allowed them to soak up all the yummy beef flavor. But, putting the steak on top left it much drier than I was hoping! Beef cooked in the crockpot is typically soft and tender. But not this time. My “experiment” failed. Anyone with suggestions, would love to hear them!

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{ 22 comments… read them below or add one }

Amanda January 28, 2009 at 5:57 pm

Did you have a lot of airspace above the meat? If so, putting a piece of foil over everything to keep more moisture on the meat might help.

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Amy @ Finer Things January 28, 2009 at 6:05 pm

I like to slow cook my round steak (cube steak) with onions and cream of mushroom soup. I know you can’t do “cream of” but what about a mushroom (not cream) or french onion soup? Also, I would definitely put the steak on the bottom. The potatoes will still soak up beef flavor on top.

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Rona's Home Page January 28, 2009 at 6:06 pm

Sounds delicious.

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Michelle January 28, 2009 at 6:12 pm

I agree with Amy. Steak on the bottom, and maybe at least some beef broth instead of water, to also help with flavoring the potatoes?

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Amanda January 28, 2009 at 6:18 pm

To me, the meat would not stay “steak” very long on the bottom, as all the moisture would be sitting on the meat. It would be good, but it would be pieces of meat in sauce, rather than steak.

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CountryMama@The Cozy Country Home January 28, 2009 at 9:23 pm

I do buy cube steaks, because they’re reasonable, but they are very difficult to prepare where they’re not tough. I have tried them just about every way possible in the crockpot, because (you’re right, meat most often does come out moist…even tougher cuts) But, have not found this the case with cube steaks. For some reason they always come out tough in the crock. The best way I have found to prepare it is to make it into “Chicken Fried Steak”…you can bread it with whatever you’re able to. I just made it on Monday, actually. Here’s a link… Good luck! http://thecozycountryhome.blogspot.com/2009/01/chicken-fried-steak.html

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Deanna January 28, 2009 at 9:27 pm

I sprinkle my meat with a dry packet of french onion dip and then pour a can of cream of mushroom soup on top. My boys love it.

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CountryMama@The Cozy Country Home January 28, 2009 at 11:27 pm

I just found this recipe in my email…I wonder if it would work with cube steaks? It sounds great! I think I’ll give it a try next time!
http://www.tasteofhome.com/recipes/Slow-Cooked-Swiss-Steak-2

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Tracey C. January 29, 2009 at 1:26 am

Would it help to do the meat like the pressure cooker and quickly brown it (or sear it on the outside) on the outside before placing into the crockpot to seal the juices in? I’ve never cooked cube in the crockpot, so I’m not sure. Also, tenting with foil definitely will help keep moisture (steam effect) in/around the meat I think.
Warmth, Tracey C.

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Monica January 29, 2009 at 6:46 am

I think the super lean meats (like Laura’s Lean) are hard to cook. Since there is very little fat, they tend to dry out more, IMO. I am not the worlds greatest cook, so I’m sure it’s a deficiency on my part, but I tend to stay away from super lean cuts of beef just for this reason.

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Noah's Mommy January 29, 2009 at 8:11 am

thank you for the link….great place for coupons….and looks super yummy…and super easy…just the way I like it.

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Latte January 29, 2009 at 10:51 am

When you have thin steaks…this just might be one area that is not crockpot worthy. My husband would say the only place a steak belongs is on a grill…I tend to agree after years of yummy steaks. I usually would sprinkle salt, pepper, garlic powder, and onion powder on them throw those on the grill for about 3 minutes a side glaze them with bbq for about 1 minute a side and enjoy.

5 minute steaks gotta love that!

Faith

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Jenn January 29, 2009 at 3:08 pm

How many people are you serving with these $5 meals?

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Donna @ The Frugal Mom Blog January 30, 2009 at 12:41 am

I know these as “minute steaks”, at least that was what my grandma always called them. When she made them, I believed she fried them in a pan, kind of like a hamburger, and put stewed tomatoes over the top and let it simmer for a few minutes. I have not had these since I was a kid, thanks for reminding me! I will have to make them for dinner some night.

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Tammy January 30, 2009 at 7:48 am

I think that most of the above posts are right…cooking the meat on the bottom usually prevents the drying out, but I think the real issue is the fact that it was a lean cut of meat. I was always told that the lean cuts dry out too much when put in the crock pot.

BTW, I love your blog! You do such an awesome job! Keep up the good work!

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Becky February 24, 2009 at 1:30 pm

I’ve done this with a jar of beef or mushroom gravy.

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Cool Blue March 25, 2009 at 8:31 pm

Try putting some butter/margarine on the steak while it’s in the slow cooker. I usually do this for my slow cooker roasts.

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Clara D September 28, 2009 at 3:44 pm

How about a sliced onion on top of the beef? Also, need a fattier cut to prevent from drying out.

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Kellie Morris October 5, 2009 at 9:14 am

Dry onion soup mix…I use for all beef and pork I cook in the crockpot. Then leftover meat and broth can be used for many different recipes including…vegetable soup, chili, stroganoff and noodles. Plus it makes potatoes great!

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amygayle_2000 January 7, 2010 at 9:25 pm

I wonder if you used beef broth to flavor the potatoes but didnt put the cube steaks in the crockpot until about an hour or so before you were ready to eat? They are so thin they would cook pretty quickly even in the crockpot and they shouldn’t dry out if they aren’t in it too long.

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Jennifer May 15, 2010 at 12:29 am

My mom always baked whole potatoes in the crockpot. They have a great flavor.

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Vicky December 8, 2010 at 12:43 am

Here’s my take on it. I think you needed some tomato of some sort. Tomato will help break down the sinwiness (I know not a real word) of the meat for one, and probably give enough liquid that the meat would just be in it. Or if you have to add more water till the steaks are just sitting in it. Basically braising the meat. Perhaps some onions soup mix for more seasoning could be added to. (I make my own since I don’t trust store bought and adding lactose to everything) Last but not least I think later this month I will try this in my pressure cooker. I’m going nuts trying all kinds of crock pot dishes in the pressure cooker. I’ll try to remember to come back and update on how it turned out.

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