Slow Cooker Garlic Butter Beef Bites
Tender beef chuck roast is slow-cooked to perfection and infused with a rich garlic butter sauce. This recipe is incredibly flavorful, protein-packed, and easy to make, making it a perfect weeknight meal or crowd-pleasing appetizer. Serve over rice, potatoes, or in sandwiches for a versatile dish.
Equipment
- Slow cooker
- Large skillet
- Small saucepan
- Small bowl
- Whisk
- Measuring cups and spoons
- Paper towels
- Two forks
Ingredients
- 3 lbs Beef Chuck Roast, cut into 1-inch cubes
- 2 tablespoons Olive Oil
- 1 teaspoon Salt, or to taste
- ½ teaspoon Black Pepper, or to taste
- 6 cloves Garlic, minced for the beef
- 1 cup Beef Broth, low sodium
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Cold Water
- 4 cloves Garlic, minced for the sauce
- ¼ cup Fresh Parsley, chopped
- ¼ teaspoon Red Pepper Flakes optional
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef in batches, ensuring not to overcrowd the pan. Sear on all sides until browned (about 2-3 minutes per side).
- Transfer the seared beef to your slow cooker.
- In the same skillet, add the minced garlic (6 cloves). Cook for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
- Pour the broth mixture over the beef in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is incredibly tender and easily shreds with a fork.
- About 30 minutes before serving, prepare the garlic butter sauce. In a small saucepan, melt the butter over medium heat.
- Add the minced garlic (4 cloves) and red pepper flakes (if using). Cook for about 1 minute, until fragrant.
- In a small bowl, whisk together cornstarch and cold water to create a slurry.
- Pour the cornstarch slurry into the garlic butter sauce and stir constantly until the sauce thickens slightly, about 1-2 minutes.
- Stir in the chopped fresh parsley.
- Once the beef is cooked, carefully remove it from the slow cooker and shred it with two forks.
- Pour the garlic butter sauce over the shredded beef and toss to coat evenly.
- Serve immediately.
Notes
For best results, use chuck roast as its marbling renders beautifully during slow cooking. Searing the beef is crucial for developing a rich, flavorful crust. To thicken the sauce further, add a bit more cornstarch slurry. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper to the garlic butter sauce. Serve over rice, mashed potatoes, in sliders, or as taco/burrito filling.