Slow Cooker Braised Steak and Onions
The tender, melt-in-your-mouth steak from this Slow Cooker Braised Steak and Onions recipe is cooked low and slow with caramelized onions and a savory sauce that will wow the whole family.
It’s also perfect for busy weeknights when you want a hearty and comforting meal without spending hours in the kitchen.
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I love slow cooker recipes because I don’t have to heat the kitchen by turning on the oven. Plus, I don’t need to stand in the kitchen all day long cooking.
That means that they are perfect for busy days. If you are looking for another delicious recipe, you may also enjoy this Slow Cooker Teriyaki Beef recipe.
Do you love braised beef as much as I do? If so, you may also enjoy this Beer Braised Short Ribs recipe.
Ingredients and Variations
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- steak – Chuck steak or round steak works best for this recipe.
- large onions – I like to use sweet onions, but you can also use yellow onions.
- fresh garlic cloves – Fresh garlic will give you the best flavor, but jarred minced garlic or even a teaspoon of garlic powder will do the trick.
- beef broth – Beef stock or even bouillon can work. Just use what you have on hand.
- Worcestershire sauce – Soy sauce is a great replacement.
- balsamic vinegar – Apple cider vinegar will work too.
- tomato paste
- dried thyme
- dried rosemary
- Salt and pepper to taste
- olive oil – Any type of neutral flavored oil can also be used such as vegetable oil or canola oil.
- cornstarch
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Season the steak on both sides and then sear it in a large skillet over medium-high heat. Place the steaks in the slow cooker.
In the same skillet add the onions and garlic and cook until the onions are tender and caramelized. Add the onions on top of the steaks.
In a small measuring cup whisk together the beef broth, Worcestershire sauce, vinegar, tomato sauce, and seasonings. Then pour over the steak.
Cook on low heat for 6-8 hours or until the steaks are.
Remove 1/4 cup of the broth and add cornstarch to it. Then add the cornstarch mixture back to the slow cooker and cook for an additional 10 minutes.
Shred the steaks with two forks and then serve on a bed of mashed potatoes or white rice if desired.
Hint: For easy clean up try using a slow cooker liner, or spraying your slow cooker with nonstick cooking spray.
Storage
Storage – Store leftovers in an airtight container in the fridge for 3-4 days.
Freezing – You can also freeze the leftover shredded beef in a freezer bag for up to 3 months. Thaw in the fridge overnight.
Reheating – You can reheat single servings in the microwave for 1-2 minutes or until warm. You can also reheat a large portion in a saucepan on the stovetop.
Wendy’s Test Kitchen Tips
- I prefer to use chuck steaks, however, you can also use any other type of steak that you have on hand.
- Make sure that your skillet and oil are nice and hot so that the beef browns on both sides.
- When you are searing the meat, you are not cooking it all the way through. You just want the texture and flavor from the searing process.
Serving Suggestions
These are my favorite dishes to serve with slow cooker braised steak and onions:
Slow Cooker Braised Steak and Onions
Equipment
- large skillet
- Large bowl
- Slow Cooker
Ingredients
- 24 ounces chuck steak
- 2 large onions thinly sliced
- 4 cloves garlic minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon cornstarch optional, for thickening
Instructions
- Season the steak generously with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Brown the steaks on both sides, about 3-4 minutes per side. Transfer the steaks to the slow cooker.
- In the same skillet, add sliced onions and minced garlic. Cook until onions are caramelized, about 8-10 minutes.
- Transfer the onions and garlic to the slow cooker, arranging them over the steaks.
- In a mixing bowl, whisk together beef broth, Worcestershire sauce, balsamic vinegar, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the steaks and onions in the slow cooker.
- Cover and cook on low for 6-8 hours, or until the steak is tender and easily shreds with a fork.
- If desired, you can thicken the sauce before serving.
- To do this, remove about 1/4 cup of the cooking liquid from the slow cooker and whisk it with cornstarch until smooth.
- Stir the mixture back into the slow cooker and let it cook for an additional 10-15 minutes until thickened.
- Serve the braised steak and onions hot, garnished with fresh herbs if desired.
- Enjoy with mashed potatoes, rice, or crusty bread.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
