Herb-Infused Crockpot Cube Steak with Root Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Herb-marinated cube steak slow-cooked with root vegetables in the crockpot until fall-apart tender. A comforting meal with minimal prep and hands-off cooking. This American-inspired slow-cooker recipe (keto), ready in about 430 minutes, pairs Cube steak, Beef broth, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 steaks, 1/2 inch thick Cube steak
• 1 cup Beef broth
• 1 cup, diced Carrots
• 1 cup, diced Turnips
• 1 tsp Garlic powder
• 1 tsp Dried thyme
• 1/2 tsp Dried rosemary
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season the cube steaks (2 steaks, 1/2 inch thick) with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the steaks for 2 minutes per side until browned. Transfer to the slow cooker.
2. Step 2: Add 1 cup beef broth, 1 cup diced carrots, 1 cup diced turnips, 1 tsp garlic powder, 1 tsp dried thyme, and 1/2 tsp dried rosemary to the slow cooker.
3. Step 3: Cook on low for 6-7 hours until the steak is tender and the vegetables are fork-tender. Remove the steak and vegetables, skim excess fat from the broth, and serve with the sauce.