Slow Cooker Steak and Potato Packets

Slow Cooker Steak and Potato Packets. This was the secret of my neighbor to the most tender dinner, with only 4 ingredients wrapping the ingredients tightly in foil. You will not know how juicy the meat will be or how wonderful your kitchen will smell when you open.

Servings: 4

Ingredients

2 pounds beef chuck steak, or stew meat, cut into 1 1/2-inch pieces.
1/2 pound baby gold potatoes, halved (cut into quarters, should they be large)
1/2 cup (1 stick) melted salted butter.
2 tablespoons herb and garlic seasoning (or herb and garlic salt)

Slow Cooker Steak and Potato Packets: Directions

Pre-heat the slow cooker by placing it on LOW and ensuring that there is enough room to place four foil packets in one tight arrangement. Prepare four big pieces of heavy aluminum foil ranging between 12 to 14 inches in length and place them on the counter.
Add the chunks of beef and potato halves in a large bowl. Pour the melted butter onto the top and sprinkle it with the garlic and herb seasoning mixture. Stir all together until the meat and the potatoes are thoroughly covered and shiny with the seasoned butter.
Divide all the mixture into four pieces of foil, putting a good portion in the middle of each sheet. Spoon any leftover seasoned butter in the bowl onto the tops to leave no flavor behind.
Pack the foil sheets: take each sheet, and roll it into a tight packet. Start with the long sides and move them over to meet at the top of the filling, then keep rolling the sides together until you have a sealed pouch and crimp the ends. Be sure you close every packet tight to keep all the steam and juices in.
Load the foil packets in the slow cooker in a row with the seam side facing upward, but without crushing the packets. Put the lid on the slow cooker.
Bake at LOW (or HIGH) 6 to 8 hours (or 3 1/2 to 4 hours) or until the beef is extremely tender and the potatoes are soft when pierced with a fork. The packets will slightly puff up as the juices bubble inside and all will brown and caramelize in spots.
Turn off the slow cooker. With tongs or oven mitts, carefully take each hot foil packet and place it on a plate or shallow bowl. Unfold the foil gradually, turning it away to escape the rush of hot steam. The meat should be browned and extremely tender, and the potatoes in a rich garlicky butter sauce with the dark meat juices.
Place the steak and potatoes in the opened foil or slide them onto plates and pour all the juices over the top. Add taste, and, if desired, a pinch of additional seasoning or a slice of butter while piping hot.