Slow Cooker Garlic Butter Beef Bites & Potatoes
Enjoy tender, juicy beef bites and perfectly cooked potatoes smothered in a luscious garlic butter sauce, all made effortlessly in your slow cooker. This recipe is perfect for busy weeknights when you crave a restaurant-quality meal with minimal effort. With simple ingredients and straightforward instructions, it's a guaranteed crowd-pleaser.
Equipment
- Slow cooker
- Large skillet
- Small saucepan
- Measuring cups and spoons
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 pounds Yukon Gold or red potatoes, cut into 1-inch cubes
- 6-8 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- 1 tablespoon cornstarch optional, for thickening sauce
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the beef cubes generously with salt and pepper.
- Sear the beef in batches, being careful not to overcrowd the pan, until browned on all sides. Set aside.
- Wash and cube the potatoes into roughly the same size so they cook evenly.
- Place the potatoes in the bottom of the slow cooker. Top with the seared beef.
- In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for about 1 minute, until fragrant but not browned.
- Stir in the beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Season with salt and pepper to taste.
- Pour the garlic butter sauce evenly over the beef and potatoes in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and the potatoes are easily pierced with a fork.
- If desired, thicken the sauce by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the slow cooker during the last 30 minutes of cooking.
- Once cooked, give everything a good stir. Garnish with fresh parsley, if desired. Serve hot.
Notes
For best results, don't skip searing the beef, as this step develops a rich flavor. Yukon Gold or red potatoes are recommended because they hold their shape well in the slow cooker. Adjust the amount of garlic to your preference. To add a touch of creaminess to the sauce, stir in 1/4 cup of heavy cream or sour cream during the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave, skillet, or slow cooker.