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Slow Cooker Garlic Butter Beef Bites With Potatoes

Slow cooker garlic butter beef bites with potatoes are a hands-off main dish where tender 1.5-inch beef cubes simmer until soft and glossy in a garlicky butter sauce. Baby potatoes cook right alongside so everything soaks up broth, Worcestershire, and seasonings for a rich, spoon-tender bite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Beef and potatoes
  • 2 lb beef sirloin or chuck
  • 1.5 lb baby potatoes
  • 6 garlic
  • 0.5 cup unsalted butter
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • fresh parsley for serving
  • parmesan for serving
  • salt to taste
  • black pepper to taste

Equipment

  • 1 slow cooker

Method
 

Season beef
  1. Season the beef cubes with salt, pepper, garlic powder, onion powder, and smoked paprika.
Layer in the slow cooker
  1. Place the baby potatoes in the bottom of the Crockpot and nestle the seasoned beef on top.
  2. Scatter the minced garlic and cubed butter over everything.
Add liquids and seasonings
  1. Pour the beef broth and Worcestershire around the sides of the slow cooker, then sprinkle the Italian seasoning over the top.
Slow cook
  1. Cook on Low for 6-8 hours, or High for 3-4 hours, until the beef is tender and easily pierced.
Finish and serve
  1. Stir gently to coat everything in the garlic butter sauce, keeping the potatoes intact.
  2. Serve hot with fresh parsley and parmesan.

Notes

For best flavor, keep the lid closed during cooking and stir only once near the end so potatoes stay intact. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the microwave or on the stove with a splash of broth. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge. For a lighter swap, use half the butter and add 2 tbsp olive oil (or more broth) to keep the sauce glossy without as much fat.