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Recipe: Slow Cooked Round Steak with Mixed Sweet Potatoes

For however it happens, sweet potatoes don’t send my blood sugar as high a regular potatoes.  It’s a real shame, as we grow potatoes on our plot and have some to use year round.  We do eat a lot of potatoes though, and many go into soups.  Sweet potatoes aren’t an easy grow, especially this far North of the border, where there isn’t much sunlight in a year, although I really do wish we could grow them.

Anyway, this is a nice and simple slow cooker recipe, although remember that my amounts are fairly large, and you might be better cutting them down for a smaller slow cooker or smaller family batches.

I’ve used round steak from my local butcher, the lean butcher in Chattan Place, Aberdeen.  He delivers across the UK, so it fits in well for me.  I dislike having to actually go shopping terribly often. I find the round steak is perfect for us, but slow cooking does well with tougher cuts of meat too.

Steak and Sweet Potato Slow Cooked

Slow Cooked Round Steak with Mixed Sweet Potatoes

Lesley Smith
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Slow Cooker
Cuisine Mains
Servings 8


  • 200 g Carrots chopped.
  • 2 Red Onions loosely chopped.
  • 1 kg Round Steak cubed or cut into chunks.
  • 500 g Mixed Sweet Potatoes. Mine are white and orange.
  • 2 Dessertspoons Cornflour.
  • Seasoning or Stock. I used chicken seasoning, and put in 3 teaspoons.
  • Salt and Pepper to taste.
  • Water.


  • When you're vegetables are all chopped, add them to your slow cooker, with the meat. At times, I will lightly fry the meat and onions, but for slow cooking, the method of cooking seems to be more than enough for us to miss out this step at times.

  • Stir the cornflour into a little water in a cup, until it forms a smooth paste or is dissolved completely. It should look a little like milk. Add to the slow cooker.

  • Add seasoning and or stock cubes etc.

  • Stir the ingredients around well.

  • Add enough hot water to cover around half way up the ingredients. Be careful not to scald yourself.

  • Pop on the lid and cook for 4 hours on high or 8 hours on low, for a high wattage slow cooker. Adjust the cooking time based on your knowledge of your own machine. The vegetables are likely to take the longest to cook, especially the carrots and white sweet potatoes.

  • If your gravy looks too thin close to the end of cooking, mix up a little more cornflour and water, and add to the slow cooker, stirring the ingredients, and let cook for a further half hour.

  • Serve with buttered bread to mop up the gravy.

  • I often freeze some of this for another day.


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