Slow Cooker Steak, Potatoes, and Corn
24 Comments Aug 23, 2022
Updated Jun 07, 2025
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This slow cooker steak dinner includes tender potatoes and corn, all cooked in a savory garlic butter sauce. It’s an easy, all-in-one meal with minimal cleanup.
Why You Should Make this
- When you cook steak in the slow cooker, you can pretty much guarantee tender meat.
- It’s a one-pot meal with little prep
- The garlic butter sauce add flavor to all three items!
- Perfect for busy days when you want something hearty and hands-off.
You can even make tender Slow Cooker Tri Tip, Honey Garlic Steak Bites, or Garlic Butter Slow Cooker Steak Bites. Or try my Slow Cooker Flank Steak over mashed Potatoes.
The Magic Ingredients
Here are the simple ingredients you need, find the full recipe in the recipe card.
- Steak: Cubed sirloin for tender, flavorful bites.
- Potatoes: Red or baby gold—hold their shape well.
- Corn on the Cob: Fresh if possible, cut into halves or thirds.
- Butter: Adds richness and helps blend the seasoning.
- Seasonings: Garlic, thyme, rosemary, paprika, onion powder, salt, and pepper.
Variations
- Any cut of beef will work well. If you want a cheaper option you can use stew meat or cut up a chuck roast.
- Other vegetables that can be added are mushrooms, bell pepper and onion.
- Baby carrots or green beans can be used in place of the corn.
- Try sweet potatoes instead of red potatoes for an entirely different meal.
Featured Comment
I made this for us on Saturday. It was wonderful. We had leftovers as well. Thank you.
– M.s.
Slow Cooker Steak, Potatoes, and Corn
Ingredients
- 1.5 lbs. steak, cubed (I use sirlion), 1.5 – 2 lbs.
- 1 lbs. gold or baby potatoes, leave whole if they are small (quarter or halve if they are larger)
- 3 corn on the cob, halved or cut into thirds
- 1/2 cup salted butter
- 4 garlic cloves, roughly chopped
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. paprika
- 1 tsp. thyme
- 1/2 tsp. rosemary
- 1/2 tsp. onion powder
Instructions
- Add the halved corn to the side of the slow cooker.
- Add the potatoes to the other side.
- Next, add the cubed steak in the middle.
- In a small bowl melt the butter in the microwave, this will take about 30 seconds.
- Add the chopped garlic, salt, pepper, paprika, thyme, rosemary, and onion powder. Mix.
- Spoon this over the steak and potatoes. It's better to spoon it over instead of pouring for the garlic cloves will all end up in one place if you pour.
- Place the lid on the slow cooker and cook on LOW for 5-6 hours or until the potatoes are tender. Serve with the garlic butter sauce from the slow cooker over everything.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More One-Pot Slow Cooker Meal Recipes
Slow Cooker Cornish Game Hens with Baked Potatoes and Chicken with Potatoes and Green Beans both make easy, comforting full meals.
For something different, try Slow Cooker Beef Chow Mein or Kielbasa and Sauerkraut—both bring bold flavor with minimal prep.
You can’t go wrong with classics like Ham Dinner, Slow Cooker Pot Roast, or juicy Crokpot Chicken Tenders for a hearty, satisfying dinner.
I tried this recipe yesterday, using a 6 quart Crock-Pot. I put in 4 pieces of corn, 4 quartered Russett Potatoes, and some sirloin that I had unfrozen a couple days earlier. I basted the corn and potatoes with the butter/spice mixture and I set it on Lo heat with a 6 hour timer.
It was smelling pretty good for the first couple hours and I was eagerly looking forward to eating some. I noticed around 3 -3 1/2 hours that the smell had changed to where it now smelled more like burnt popcorn, so I wandered over to check the pot. Taking off the lid, I noticed that the corn had multiple pieces burnt to an orange/brown/black coloring on certain sides (about 1/3rd of the overall surface of each piece). Sections of the potatoes had also burnt. There also wasn’t a lot of moisture in the bottom of the pot.
I reset the crockpot timer, changing the remaining time down from 2 hours 40ish minutes to 1 hour and 30 minutes, and tried adjusting the corn and potatoes to preserve the unburnt portions.
The meal was adequate, but not great, because of how much was burnt and not very ediible. It clearly seems that more moisture was needed in the pot. I couldn’t have reduced the temperature lower than Lo.
I’ll probablty try again in another day or two, because I still have lots of corn and potatoes, and next time I will pay more attention during the cooking to prevent that burnt food issue.
I wanted so badly to love this because it’s so easy, but honestly. This was so extremely dry. I’d maybe double or even triple the seasoning and butter.
Can I cook it on high ?
Making this tomorrow can’t wait. What would adding a little beef broth or vegetable stock do?
You can add a touch if you want, it may water down the seasonings though.
Is it ok to use unsalted butter? That’s all I have or will it taste different? Cooking right now
You can use unsalted. You may need to add a touch of salt though.
If the recipe is doubled how much longer should it cook?
I have not tested but probably about an hour longer.