Slow Cooked Ribeye

Slow cooking a ribeye steak melts the fat which easily incorporates all of the spices creating great flavors. Adding potatoes and onions makes it an easy, delicious meal.

Photo by Iisha J.
Moist ribeye simmers with tender potatoes and onions.

PREP TIME

20

minutes

TOTAL TIME

480

minutes

SERVINGS

10

servings

PREP TIME

20

minutes

TOTAL TIME

480

minutes

SERVINGS

10

servings

Ingredients

  • 4

    pounds ribeye, trim off fat

  • 2

    packets Lipton onion soup mix

  • 6

    large baking potatos, diced

  • 2

    cups water

  • 1

    large onion, sliced

  • Olive oil

  • Salt, to taste

  • Pepper, to taste

  • Onion powder, to taste

Directions

Season ribeye with salt, pepper and onion powder. Brown all sides of ribeye in a large skillet with 2 tablespoons of olive oil. Transfer ribeye to slow cooker with half of the potatoes and half of the onions covering the bottom. Place remaining potatoes and onions on top of ribeye. Combine water and soup mix in a small bowl, pour all over the top of the meat. Cover and cook on low for 6 to 8 hours (or cook on high for 3 to 4). Meat should be fork tender.

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