Tender Slow Cooker Garlic Butter Beef Bites (Print Version)

Slow Cooker Garlic Butter Beef Bites with potatoes, a family favorite! Juicy beef, garlicky butter, and soft potatoes easy comfort food for busy nights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat

# Ingredients:

→ Main Players

01 - 2.5-3 lbs beef chuck roast, cut into 1.5-2 inch chunks
02 - 1.5 lbs baby Yukon Gold potatoes, halved

→ Flavor Powerhouses

03 - 1/2 cup unsalted butter, divided (1/4 cup for sauce, 1/4 cup for garlic butter)
04 - 8-10 cloves fresh garlic, minced (divided)
05 - 3 cups beef broth
06 - 2 tbsp soy sauce (or Worcestershire sauce)

→ Seasoning Squad

07 - 1 tsp dried rosemary
08 - 1 tsp dried thyme
09 - 1 tsp onion powder
10 - 1/2 tsp paprika
11 - 1 tsp salt (or to taste)
12 - 1/2 tsp black pepper (or to taste)

→ Finishing Touches

13 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, let's get that beef ready. I usually cut my chuck roast into 1.5 to 2-inch chunks, aiming for roughly even sizes so they cook consistently. Then, I give them a good pat dry with paper towels – this is crucial if you want any kind of sear later, which, honestly, I often skip on super busy days, but it does add flavor. Mince up all that beautiful garlic now too, because you'll need it. I love the smell of fresh garlic in the morning, or really, any time of day!
02 - If I'm feeling ambitious, I'll brown the beef chunks in a hot skillet with a little oil for a few minutes per side until they get a nice crust. This step, called searing, locks in flavor, but if you're like me on a frantic weekday, you can totally skip it – the Slow Cooker Garlic Butter Beef Bites will still be delicious. Transfer the beef to your slow cooker. Sprinkle generously with salt, black pepper, onion powder, paprika, dried rosemary, and thyme. Give it a good stir to coat everything. I always worry I haven't seasoned enough, so I tend to go a little extra here.
03 - Pour in the beef broth and soy sauce (or Worcestershire). Make sure the liquid mostly covers the beef. Give it another gentle stir. Now, put the lid on your slow cooker. Set it to low for 6-8 hours or high for 3-4 hours. This is where the magic happens, and your kitchen will start smelling absolutely heavenly. I love coming home to that aroma, it's such a welcoming feeling!
04 - About 2 hours before the cooking time is up (if on low) or 1 hour (if on high), it's time for the potatoes. Wash and halve your baby Yukon Golds, no need to peel them, honestly. Carefully add them to the slow cooker, nestling them among the beef. You might need to give it a gentle poke to ensure they're somewhat submerged in the broth. This timing is key to getting them tender but not falling apart, a lesson I learned the hard way with my first batch of Slow Cooker Garlic Butter Beef Bites with Potatoes.
05 - With about 30 minutes left, melt the unsalted butter in a small pan. Add your minced fresh garlic and sauté for just about a minute until it's fragrant – don't let it brown or it gets bitter, yuck! Pour this glorious garlic butter mixture over the beef and potatoes in the slow cooker. Give everything a gentle stir. The smell intensifies here, and it's just wonderful. This is where the dish truly earns its name, my friends!
06 - Once the beef is fork-tender and the potatoes are soft, your Slow Cooker Garlic Butter Beef Bites with Potatoes are ready! Taste the sauce and adjust seasonings if needed. Sometimes I thicken the sauce a bit with a cornstarch slurry if I want it richer, but it's totally optional. Ladle generous portions into bowls, making sure everyone gets plenty of those juicy beef bites and creamy potatoes. Finish with a sprinkle of fresh chopped parsley for a burst of color and a fresh aroma. It just makes it look so much more appealing, doesn't it?

# Notes:

01 - A quick sear on the beef before slow cooking adds incredible depth of flavor, but you can skip it for ease.
02 - Always taste the sauce at the end and adjust salt/pepper – it really changes during cooking!
03 - If you like a thicker sauce, whisk a tablespoon of cornstarch with a tablespoon of cold water, then stir into the hot liquid during the last 30 minutes.
04 - Don't add potatoes too early, or they'll turn to mush; timing is key for tender, intact spuds.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - large skillet (optional
03 - for searing)
04 - cutting board
05 - sharp knife
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 35g
Protein: 45g

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