Easy Tender Rosemary Ribeye And Fresh Veggies

Easy Tender Rosemary Ribeye Steak with Carrots and Potatoes


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This juicy steak is packed with flavor. The carrots and potatoes are a wonderful side for this dish. The rosemary ties them all together with its delicious flavor.

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Time needed

5 min preparation + 8 hour cooking

Serving Size / Yield

2 servings


  • 2 Ribeye steaks
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 (32 oz.) container of beef stock
  • 2 carrots, julienne
  • 1 lb. small yellow potatoes, halved
  • 1 C. rosemary

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Season steaks with garlic powder, salt and pepper. Place in slow cooker and pour beef stock inside. Add the carrots, potatoes and rosemary. Cook on low for 8 hours or until steak is desired temperature. Remove steaks from broth and drain vegetables. Garnish with rosemary and serve.

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