Slow-Cooker Braised Steaks with Root Vegetables
Why This Recipe Works
Steak with roasted vegetables is a classic pairing that we wanted to bring to the slow cooker. Blade steaks, which can be tough if poorly prepared, turn meltingly tender when cooked in the slow cooker. They were also a great choice for a healthy yet flavor-packed dish, since they are relatively lean but full of flavor. This left us with tender, juicy steaks and a robust, meaty sauce. Our next challenge was getting the steak and vegetables to cook through in the same amount of time. The key to success turned out to be a crafty one: a cheesecloth bundle. Placing a mixture of potatoes, carrots, and parsnips in the bundle on top of the steaks elevated the vegetables above the braising liquid and allowed them to steam gently. This also kept our vegetable side dish from taking on the flavor of our braising liquid, maintaining the vegetables' sweet and fresh taste. Just a tablespoon of butter added moisture and richness to our tender vegetables, and we tossed in parsley for bright flavor.