Description
This Crockpot Loaded Beef and Potato Bake is the ultimate comfort food—tender steak, creamy potatoes, melty cheddar, and a tangy ranch-infused sauce all slow-cooked to perfection. It’s hearty, satisfying, and easy to prep. #CrockpotMeals #LoadedPotatoBake #ComfortFood
Ingredients
Scale
- 1 lb beef steak (ribeye or sirloin), cut into bite-sized pieces
- 4 large potatoes, peeled and diced
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup ranch dressing
- 1/2 cup heavy cream
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place the diced potatoes, beef steak pieces, diced onion, garlic powder, onion powder, salt, and pepper into the Crockpot.
- In a small bowl, mix together the ranch dressing, sour cream, and heavy cream until well blended.
- Pour the cream mixture over the ingredients in the Crockpot.
- Stir gently to coat the steak and potatoes evenly with the sauce mixture.
- Cover the Crockpot with the lid and cook on low heat for 6 to 7 hours, or until the potatoes are tender and the beef is cooked through.
- About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top.
- Cover again and cook just until the cheese is fully melted.
- Once finished, garnish with freshly chopped parsley before serving.
Notes
- For extra flavor, sear the beef before adding it to the Crockpot.
- Use Yukon gold or russet potatoes for the best texture.
- Adjust the amount of ranch dressing to your taste preference.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg