Slow Cooker Garlic Butter Beef Bites
Slow cooker garlic butter beef bites start with a quick sear, then cook low until every chunk gives way to a fork. Fifteen minutes of prep, four hours on low, and the kitchen smells like garlic butter before dinner — with baby potatoes that soak up the sauce.
Equipment
- 6-Quart Slow Cooker
- Large Skillet or Cast Iron Pan
- Cutting board and sharp knife
- Tongs
- Small bowl
Ingredients
For the Beef and Potatoes
- 2 lbs sirloin steak or chuck roast, cut into 1-inch pieces
- 1.5 lbs baby potatoes, halved if large
- 1 tsp salt
- 1/2 tsp black pepper
For the Garlic Butter Sauce
- 1/2 cup salted butter (1 stick)
- 8 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/4 cup fresh parsley, chopped, for garnish
Optional, for a Thicker Sauce
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Pat the beef pieces dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high until it shimmers. Add the beef in a single layer, working in two batches if needed, and sear for 2 to 3 minutes per side until deeply browned.
- Add the potatoes to the slow cooker in an even layer. This gives the beef something to rest on and keeps the potatoes in the sauce as it melts down.
- In the same skillet over medium heat, melt the butter. Add the minced garlic and stir for about 1 minute until it smells nutty and sweet — not browned, just fragrant. Turn off the heat and stir in the Worcestershire and smoked paprika.
- Lay the seared beef over the potatoes. Pour the garlic butter sauce over everything and stir gently to coat.
- Cover and cook on LOW for 4 hours, or HIGH for 2.5 hours if you are in a hurry. Do not lift the lid to peek — every time you do, you add about 20 minutes of cook time.
- At the 3.5-hour mark, press the biggest piece of beef with a fork. It should give easily and start to pull apart without falling to shreds. A potato should be fork-tender. If either one fights you, give it another 30 minutes and check again.
- If you want a thicker sauce, stir the cornstarch slurry into the slow cooker, leave the lid off, and cook 15 more minutes. The sauce will turn glossy and cling to the meat. Or skip it and spoon the buttery juices over everything.
- Let everything rest in the slow cooker with the lid off for 5 minutes. Spoon the beef and potatoes into a big bowl, spoon extra sauce over the top, and scatter with parsley.
Notes
Cut the beef against the grain — you will see the lines running through the meat — and do not skip the sear. It is only six minutes and it makes the difference between slow-roasted flavor and boiled beef. Do not lift the lid before the 3.5-hour mark. For dairy-free, swap the butter for 1/3 cup good olive oil. Leftovers keep in the fridge for 4 days or freeze for 3 months in single-serving containers. Reheat gently in a skillet with a splash of water.