Slow Cooker Steak Bites Au Poivre
These Slow Cooker Steak Bites Au Poivre are an easy, cozy spin on the classic French steak dish. Tender chuck roast is slow cooked with cognac, rosemary and crushed black peppercorns, then finished with a creamy cognac peppercorn sauce that's perfect for spooning over mashed potatoes.
Equipment
Ingredients
- 3 pounds Chuck roast cut into 1½-inch chunks
- 1 stick Salted butter (8 tablespoons )
- 1 teaspoon Kosher salt plus more to taste
- 1½ tablespoons Whole black peppercorns coarsely crushed and divided
- 1 teaspoon Dried rosemary
- ½ cup Low-sodium beef broth
- ¼ cup Cognac brandy or whiskey
- 3 tablespoons Cornstarch
- 3 tablespoons Cold water
- ½ cup Heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Cognac brandy or whiskey, for finishing
- Boursin Mashed Potatoes for serving
Instructions
- Coarsely crush the black peppercorns. Reserve ½ tablespoon for finishing the sauce.
- Add the chuck roast, butter, kosher salt, 1 tablespoon crushed peppercorns, rosemary, beef broth and ¼ cup cognac to the slow cooker.
- Cover and cook on HIGH for 4 hours, stirring occasionally, until the beef is incredibly tender.
- Whisk the cornstarch and cold water together until completely smooth.
- Stir the slurry into the slow cooker. Cover and cook on HIGH for another 20 minutes, or until the sauce has thickened.
- Stir in the heavy cream, Dijon mustard, Worcestershire sauce, remaining ½ tablespoon crushed peppercorns and remaining 2 tablespoons cognac.
- Cook uncovered on HIGH for 5–10 minutes, stirring occasionally, until the sauce is creamy and the cognac has mellowed.
- Taste and season with additional kosher salt as needed.
- Spoon the steak bites and plenty of creamy cognac peppercorn sauce over Boursin Mashed Potatoes.
- Finish with plenty of freshly cracked black pepper and serve immediately.