CRAZY GOOD Steak and Cheddar Potato Casserole
This Slow Cooker Steak and Cheddar Potato Casserole is the ultimate comfort food, combining tender steak, creamy potatoes, and melted cheddar cheese. With minimal prep time and maximum flavor, this family-friendly recipe is perfect for a chilly evening or a convenient weeknight meal.
Equipment
- Slow cooker
- Large skillet
- Paper towels
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Spatula or tongs
- Two forks
- Serving spoon
- Ladle
Ingredients
- 2 lbs Beef Chuck Roast
- 2 lbs Yukon Gold Potatoes
- 1 large Yellow Onion
- 2 cloves Garlic
- ½ cup Beef Broth
- 1 teaspoon Dried Thyme
- ½ teaspoon Paprika
- Salt to taste
- Black Pepper to taste
- 2 cups Shredded Cheddar Cheese
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- Optional: Chopped fresh parsley for garnish
- Optional: Sour cream for serving
- Optional: Green onions for garnish
Instructions
- Pat the chuck roast dry with paper towels. Season generously with salt, pepper, paprika, and thyme.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak on all sides until nicely browned, about 3-4 minutes per side. This step adds amazing flavor, but can be skipped if short on time.
- Peel and slice the potatoes into 1/4-inch thick rounds. Peel and chop the onion. Mince the garlic.
- Place half of the potatoes in the bottom of the slow cooker. Top with half of the onion and garlic. Place the seared steak on top of the vegetables.
- Top the steak with the remaining potatoes, onion, and garlic. Spread the cream of mushroom soup evenly over the potatoes. Pour in the beef broth. Dot the top with the butter pieces.
- Cover the slow cooker and cook on low for 6-8 hours, or until the steak is fork-tender and the potatoes are cooked through.
- Remove the steak from the slow cooker and shred it with two forks.
- Return the shredded steak to the slow cooker. Stir gently to combine everything. Sprinkle the cheddar cheese evenly over the top.
- Cover the slow cooker and let the cheese melt for about 10-15 minutes, or until it's gooey and bubbly.
- Sprinkle with chopped fresh parsley and/or green onions. Serve hot with a dollop of sour cream, if desired.
Notes
For best results, use Yukon Gold potatoes as they hold their shape well in the slow cooker. Searing the steak before slow cooking adds a significant depth of flavor. If you prefer a spicier casserole, add a pinch of red pepper flakes or a can of diced green chilies. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat thoroughly before serving, adding a splash of beef broth if needed to prevent drying.