This 5-ingredient slow cooker savory planks recipe is my lazy-holiday secret weapon: a bag of frozen steak fries turned into thick, tender, almost roast-like potato planks that soak up a rich, dark jus. It’s perfect for those long holiday Mondays when you want something cozy and hearty on the table but don’t want to hover over a hot stove. Everything goes into the slow cooker, and a few hours later you’ve got a side that tastes like it took way more effort than it actually did.
Serve these savory planks straight from the slow cooker with plenty of that rich jus spooned over the top. They’re amazing alongside grilled or slow-cooked meats, veggie burgers, or a simple green salad. I like to pair them with roasted or steamed green beans, a crisp coleslaw, or even leftover holiday ham or turkey. They also work as a hearty base in a bowl: pile them into a dish, top with shredded rotisserie chicken or sautéed mushrooms, and drizzle with extra jus for an easy one-bowl comfort meal.
Slow Cooker Savory Steak Fry PlanksServings: 4
Ingredients
1 (28–32 oz) bag frozen steak fries (thick-cut potato fries)
1 1/2 cups low-sodium beef broth
1 (1 oz) packet onion soup and dip mix
2 tablespoons Worcestershire sauce
2 tablespoons unsalted butter, cut into small pieces
Directions
Lightly coat the inside of your slow cooker with nonstick cooking spray or a thin swipe of butter to help prevent sticking and make cleanup easier.
Spread the frozen steak fries evenly in the bottom of the slow cooker, arranging them mostly in a single, overlapping layer so they look like thick planks stacked together. It’s okay if they’re not perfect; just avoid packing them in too tightly.
In a medium bowl or large measuring cup, whisk together the beef broth, onion soup mix, and Worcestershire sauce until the soup mix is mostly dissolved and no large clumps remain.
Slowly pour the broth mixture over the steak fries, trying to coat them as evenly as possible. You want the fries to be mostly submerged but still peeking out, so they soak up the liquid while the tops get extra tender and a little caramelized around the edges.
Dot the top of the fries with the small pieces of butter, spacing them out so the butter melts over different areas as everything cooks. This adds richness and helps create that glossy, savory jus you’ll see at the end.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the fries have softened into thick, tender planks and are bathed in a dark, rich, simmering jus. The edges should be breaking down and very soft, but the pieces will still hold together enough to scoop.
Once they’re done, gently stir just once or twice to coat the planks in the jus without completely mashing them. Taste the jus and add a pinch of salt or a splash more Worcestershire if you’d like a deeper flavor.
Serve the savory planks straight from the slow cooker, spooning plenty of the hot jus over each serving. Keep the slow cooker on WARM for up to 1 to 2 hours for easy serving during a long holiday afternoon.
Variations & Tips
For a lighter version, you can use low-sodium vegetable broth instead of beef broth and swap the onion soup mix for a mushroom or vegetable soup mix, if you can find one. For a richer, almost French-onion vibe, add a thinly sliced yellow onion on top of the frozen steak fries before pouring on the broth mixture. If you like a little kick, stir 1/2 teaspoon crushed red pepper flakes or a few dashes of hot sauce into the broth mixture. To make it more like a full meal, layer 1 to 1 1/2 cups of sliced pre-cooked smoked sausage or leftover roast beef on top of the fries before cooking. If you need to keep it dairy-free, skip the butter and add 1 tablespoon of olive oil instead; the jus will be slightly less glossy but still delicious. Food safety tips: Always start with frozen steak fries straight from the freezer so they stay at a safe temperature as they come up to heat. Use a food-safe slow cooker and make sure it’s at least half full but not more than about two-thirds full for even heating. Cook on LOW or HIGH as directed without frequently lifting the lid, since repeated opening can drop the temperature and extend the time food spends in the “danger zone” (40°F–140°F). Leftovers should be cooled quickly, transferred to shallow containers, and refrigerated within 2 hours of cooking, then eaten within 3 to 4 days. Reheat leftovers until steaming hot all the way through before serving.
