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Slow Cooker Garlic Butter Beef Bites with Potatoes

A comforting one-pot meal featuring tender beef bites and creamy potatoes, cooked in rich garlic butter for an effortless weeknight dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chuck roast or sirloin tips, cut into bite-sized pieces
  • 1.5 lbs baby Yukon Gold or red potatoes, halved
  • 6 tbsp unsalted butter, melted
  • 5 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire or soy sauce
  • 1/2 cup beef broth Use low-sodium if preferred.
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley or chives, chopped (for garnish)

Method
 

Preparation
  1. In a skillet, melt 1 tbsp of butter and sear beef pieces until lightly browned on all sides.
  2. Transfer the seared beef to the slow cooker and add the halved potatoes.
  3. In a small bowl, whisk together melted butter, minced garlic, smoked paprika, Worcestershire sauce, beef broth, and Dijon mustard.
  4. Pour the garlic butter mixture evenly over the beef and potatoes, then season with salt, pepper, and Italian seasoning.
Cooking
  1. Cook on low for 7–8 hours or high for 4 hours, until the beef is fork-tender and the potatoes are soft.
  2. Optional: Broil the beef and potatoes for 2–3 minutes for crispy edges.
Serving
  1. Serve straight from the slow cooker into bowls or on a platter. Pair with a simple green salad, steamed green beans, or buttered rolls.
  2. For a heartier plate, spoon the juices over mashed cauliflower or rice.

Notes

Cool to room temperature (no more than 2 hours) before transferring to airtight containers. Refrigerate up to 3–4 days; for longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Adjust garlic to taste, and consider using olive oil for a lighter version.