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Slow Cooker Garlic Butter Beef Bites With Potatoes

Slow cooker garlic butter beef bites with potatoes are cooked on Low until the beef cubes turn tender and the baby potatoes soak up a rich garlic butter sauce. This easy method uses broth and Worcestershire poured around the sides for flavorful cooking, then a gentle stir to coat.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and potatoes
  • 2 lb beef sirloin or chuck cut into 1.5-inch cubes
  • 1.5 lb baby potatoes halved
Garlic butter sauce
  • 6 garlic cloves, minced
  • 0.5 cup unsalted butter cubed
  • 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
  • salt and pepper to taste
Serving
  • fresh parsley for serving
  • parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Season the beef
  1. Season beef cubes with salt, pepper, garlic powder, onion powder, and smoked paprika. Make sure every side is coated, then let the beef sit while you prep the crockpot.
Layer in the crockpot
  1. Place baby potatoes in the bottom of the Crockpot. Nestle the seasoned beef on top in an even layer so the potatoes can steam and soften.
  2. Scatter the garlic and butter cubes over everything. Distribute them across the top so they melt into the sauce as the cook time begins.
  3. Pour the broth and Worcestershire around the sides of the crockpot, then sprinkle Italian seasoning over the top. Avoid dumping directly on the seasonings so they stay visible at first.
Slow cook
  1. Cook on Low for 6-8 hours, or High for 3-4 hours, until the beef is tender and the potatoes are easily pierced. Keep the lid on during cooking to maintain temperature (about 190°F to 200°F on Low).
Finish and serve
  1. Stir gently to coat everything in the garlic butter sauce. Use a light touch so the potatoes stay intact and the sauce looks glossy.
  2. Serve with fresh parsley and parmesan. Add a final pinch of salt and pepper if needed, and serve while hot.

Notes

Pro tip: Pour the broth around the sides so the seasonings bloom in the liquid rather than clumping on top. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until hot throughout. Freezing is yes—freeze up to 3 months and thaw overnight before reheating. For a lighter option, use reduced-fat butter.