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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole layers browned beef chuck steak with Yukon Gold potatoes and onion in a savory mushroom sauce. The potatoes turn fork-tender while the steak cooks until tender, then a blanket of sharp cheddar melts on top.
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Prep Time 20 minutes
Cook Time 7 hours 15 minutes
Resting 10 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 nonstick cooking spray for greasing
  • 1 tbsp vegetable oil
  • 1.5 lb beef chuck steak cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2.5 lb Yukon Gold potatoes cut into 3/4-inch cubes
  • 1 yellow onion medium, diced
For the sauce
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup beef broth
  • 1 tbsp Worcestershire sauce
For the topping
  • 1 block (8 oz) sharp cheddar cheese shredded

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet

Method
 

Brown and assemble the casserole
  1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Season the steak with the salt and pepper.
  3. Heat the oil in a 12-inch skillet over medium-high heat and brown the steak in batches, about 2 minutes per batch.
  4. Put the potatoes and onion in the slow cooker and spread the browned steak over them.
Make the sauce
  1. Whisk the condensed soup, beef broth, and Worcestershire sauce until smooth, then pour the mixture evenly over the casserole.
Cook and finish
  1. Cover and cook on LOW for 6 to 7 hours or HIGH for 4 to 5 hours, until the potatoes are fork-tender and the steak is tender and has reached at least 145°F.
  2. Sprinkle the cheddar over the casserole, cover, and cook on HIGH for about 15 minutes, until the cheese is melted.
  3. Turn off the slow cooker, uncover, and let the casserole rest for 10 minutes before serving.

Notes

For the best browning, brown the steak in batches without overcrowding the skillet. Refrigerate leftovers for 3–4 days; freezing is suitable, though the potatoes may soften after thawing. For a gluten-free option, use certified gluten-free soup and Worcestershire sauce.