This recipe is adapted from a Cook’s Country recipe. The method addresses a couple of problems with cooking smothered steaks in a slow cooker, too much liquid and browning. Microwaving the onions gets rid of the moisture and the cornstarch helps with the browning. The first time I made this I was amazed at the depth of flavor and the finished texture of the blade steaks. It was almost like braised short ribs without all the fuss! I love using the slow cooker when I don’t want to come home from work and immediately start cooking. It is such a wonderful feeling to walk in the door and smell the wonderful aroma in the house and know that dinner is moments away without any more work. Paradise!
Slow Cooker Smothered Steak
- 3 medium onions, halved and sliced 1/4 inch thick
- 1 1/2 Tbsp packed dark brown sugar
- 3 Tbsp soy sauce
- Salt and pepper
- 6 (6- to 8-ounce) blade steaks, 3/4 to 1 inch thick, trimmed
- 3 Tbsp cornstarch
- 3 garlic cloves, minced
- 1 tsp dried thyme
- Toss onions, sugar, 1 Tbsp soy sauce, and 1/4 tsp salt in large bowl and let sit for 30 minutes.
- Combine steaks, remaining 2 Tbsp soy sauce, and 1 1/4 tsp salt in large zipper-lock bag.
- Marinate for 30 minutes, turning once.
- Microwave onion mixture until onions are softened and beginning to dry around edges.
- Cook for about 10 minutes, stirring once.
- Drain in colander, shaking to release moisture.
- Transfer onion mixture to slow cooker.
- Stir in 2 Tbsp cornstarch, garlic, thyme, and 1 tsp pepper.
- Pat steaks dry with paper towels and rub 1 side with remaining 1 Tbsp cornstarch.
- Arrange steaks, cornstarch side up, in single layer on onions.
- Cover and cook on low until steaks are completely tender, 7 to 8 hours.
- Transfer steaks to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.
- Remove onions and sauce from bottom of slow cooker.
- Serve with steaks.