Nothing beats the convenience of a one-pot recipe, and this braised steak with garlicky smashed potatoes delivers both incredible flavor and easy cleanup.
The rich, slow-braised beef pairs perfectly with creamy, buttery potatoes, making this a hearty and satisfying dish for any night of the week.
By using a steamer basket, the potatoes cook gently over the braising liquid, absorbing all the delicious flavors. This method ensures both the steak and potatoes are perfectly cooked in one simple pot.
The Secret to Tender, Flavorful Steaks
The slow cooker is the perfect tool for achieving fork-tender braised steaks with minimal effort. Cooking the beef in a flavorful mix of onions, garlic, and tomato paste allows the meat to break down beautifully while absorbing deep, rich flavors.
The key is to cook the steaks low and slow, letting them tenderize in their own juices.
To get the best texture and taste:
- Choose the Right Cut: Blade steaks are ideal because they become incredibly tender when slow-cooked.
- Layer Ingredients Properly: Placing the potatoes in a steamer basket above the meat prevents them from becoming mushy.
- Use a Fat Separator: This removes excess grease from the sauce, making for a cleaner, more flavorful dish.
Creamy, Garlicky Smashed Potatoes
Steaming the potatoes over the steaks enhances their texture while infusing them with a subtle, savory depth. Once tender, they’re mashed with roasted garlic, warm half-and-half, and melted butter, creating a luscious and creamy side.
Unlike traditional mashed potatoes, which require separate boiling and draining, this method keeps everything in one pot, making cleanup effortless.
For the best mashed potatoes:
- Use Small Red Potatoes: Their naturally creamy texture makes for the smoothest mash.
- Mash to Your Preference: Keep them chunky or mash them smoother with an extra half-and-half.
- Season to Taste: A little extra salt and pepper at the end brings out the flavors.
Tips for the Perfect One-Pot Meal
Making this one-pot recipe even more effortless comes down to a few smart techniques:
- Use a Steamer Basket: Elevating the potatoes keeps them from absorbing too much liquid.
- Let the Sauce Rest: Allowing the braising liquid to sit before straining removes excess fat.
- Cook Low and Slow: The longer cooking time ensures maximum tenderness in the steak.
- Adjust Consistency: If the potatoes seem too thick, add more half-and-half until they reach the desired texture.
Why This One-Pot Recipe Is a Must-Try
One-pot meals are lifesavers for busy weeknights, and this recipe is no exception. With minimal prep and hands-free cooking, it delivers maximum flavor with little effort.
The combination of tender beef and creamy potatoes is classic comfort food, perfect for family dinners or meal prepping. Plus, the easy cleanup means less time spent washing dishes and more time enjoying your delicious meal.
Best Braised Steaks with Garlicky Smashed Potatoes
Equipment
- 5- to 7-quart oval slow cooker
- Collapsible steamer basket
- Fat separator
Ingredients
For the Braised Steaks:
- 2 onions chopped fine
- 2 tablespoons tomato paste
- 3 garlic cloves peeled
- 1 tablespoon vegetable oil
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- 4 6- to 8-ounce beef blade steaks, ¾ to 1 inch thick, trimmed
- ½ teaspoon table salt
- ¼ teaspoon pepper
For the Garlicky Smashed Potatoes:
- 1½ pounds small red potatoes unpeeled
- ¾ cup warm half-and-half plus extra as needed
- 3 tablespoons unsalted butter melted
Instructions
- Prepare the Base: Microwave the onions, tomato paste, garlic, oil, and thyme in a bowl, stirring occasionally, until the onions soften (about 5 minutes). Transfer to the slow cooker.
- Cook the Meat and Potatoes: Sprinkle steaks with salt and pepper and nestle them into the slow cooker. Place a steamer basket on top of the steaks and arrange the potatoes inside. Cover and cook on low for 8 to 10 hours or high for 5 to 7 hours, until the beef is tender.
- Separate and Strain: Transfer the potatoes to a large bowl. Move the steaks to a serving dish and tent with aluminum foil. Strain the braising liquid into a fat separator, let sit for 5 minutes, then pour off the fat and discard solids.
- Mash the Potatoes: Using a fork, smash the cooked garlic into a paste. Break potatoes into large chunks, leaving some texture. Fold in the garlic paste, half-and-half, and melted butter until well incorporated. Adjust the consistency with extra warm half-and-half as needed and season with salt and pepper.
- Serve and Enjoy: Pour the defatted sauce over the steaks and serve with the garlicky smashed potatoes.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.