Description

Think of this as your favorite steakhouse meal… in a potato.
Tender, slow-cooked beef melts in your mouth, bathed in a rich mushroom and herb sauce, all stuffed into crispy-skinned baked russet potatoes. This dish is cozy, hearty, and elegant — a crock pot miracle that makes dinner feel special without the stress.

Ingredients

Scale

For the Potatoes

8 large russet potatoes, washed and pricked with a fork
4 tsp olive oil
Salt & pepper, to taste

For the Steak & Mushroom Filling

4 beef tenderloin steaks (about 2 lbs total) (or chuck roast/sirloin for a budget-friendly swap)
4 tbsp butter
20 oz (about 4 cups) crimini mushrooms, quartered
1 cup thinly sliced onions
4 cloves garlic, chopped
2 tsp fresh thyme (or ¾ tsp dried)
2 tsp fresh sage (or ¾ tsp dried)
6 tbsp red wine (or beef stock + 1 tsp balsamic vinegar)
6 tbsp all-purpose flour (or gluten-free blend)
4 cups beef stock
Salt & black pepper, to taste
Fresh thyme leaves, for garnish

Instructions

1. Prep the Potatoes
Prick potatoes all over with a fork. Rub with olive oil and salt, then place directly in the bottom of your crock pot.

2. Sear the Steak
Pat steaks dry, season generously with salt and pepper, and sear in a hot skillet (2–3 minutes per side) until browned.
Set aside — you’re just building flavor here, not cooking them through.

3. Build the Mushroom Sauce
In the same skillet, melt butter and add mushrooms, onions, and garlic.
Sauté 5–7 minutes until mushrooms are browned and onions soft.
Add thyme, sage, and pour in red wine to deglaze, scraping the flavorful bits from the bottom.
Cook 2 minutes to reduce slightly.

4. Thicken the Sauce
Sprinkle flour over the mushroom mix, stir for 1 minute, then slowly whisk in beef stock.
Stir until smooth and slightly thickened.

5. Assemble & Slow Cook
Pour the sauce over the potatoes in the crock pot. Nestle the seared steaks into the sauce.
Cover and cook on LOW for 6–8 hours, until steak is fall-apart tender and potatoes are soft.

6. Serve It Up
Slice open each potato and fluff with a fork.
Top generously with steak, mushrooms, and that luscious sauce.
Garnish with fresh thyme and serve hot.

Notes

Sear first, always. That crust adds a deep, meaty flavor that makes the sauce unforgettable.
No peeking! Lifting the lid adds up to 30 extra minutes of cooking time.
Thicker sauce hack: Whisk 1 tbsp cornstarch + 2 tbsp water into the sauce if needed.

Nutrition

Calories: 510 Cal Per Serving
Fat: 18g
Saturated Fat: 7g
Carbohydrates: 49g
Protein: 35g