Tender Slow Cooker Garlic Butter Beef Bites
Experience the ultimate comfort food with these fall-apart tender beef bites, slow-cooked to perfection. Each piece is seared for a rich crust and then bathed in a luscious garlic butter sauce, creating a deeply flavorful and effortless meal that tastes like it took hours to prepare.
Equipment
- Slow cooker (6-quart or larger)
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Paper towels
- Tongs
- Wooden spoon or spatula
- Small bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 2.5 lbs beef chuck roast, cut into 1 to 1.5-inch cubes
- 1 tsp kosher salt, or to taste
- ½ tsp black pepper, freshly ground
- 2 tbsp avocado oil, or other high-smoke-point oil
- ½ cup salted butter 1 stick
- 8 cloves garlic, freshly minced
- 1.5 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp cornstarch
- 2 tbsp cold water
- ¼ cup fresh parsley, chopped
Instructions
- Pat the beef cubes completely dry with paper towels. Season generously on all sides with salt and pepper.
- Heat the avocado oil in a large skillet over medium-high heat. Once shimmering, add the beef in a single layer, working in batches to avoid overcrowding. Sear on all sides until a deep brown crust forms, about 2-3 minutes per side. Transfer the seared beef to the slow cooker.
- Reduce the skillet heat to medium. Add the salted butter to the pan and let it melt. Add the minced garlic and cook, stirring constantly, for 30-60 seconds until fragrant. Be careful not to burn it.
- Pour in the beef broth and Worcestershire sauce. Sprinkle in the dried oregano and thyme. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Bring the sauce to a gentle simmer, then carefully pour it over the beef in the slow cooker. Stir gently to coat the beef.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is fork-tender.
- In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour the slurry into the slow cooker and stir it into the hot liquid.
- Cover and cook on HIGH for an additional 15-20 minutes, or until the sauce has thickened to a gravy-like consistency.
- Turn off the slow cooker. Stir in the chopped fresh parsley just before serving. Serve hot over mashed potatoes, egg noodles, or rice.
Notes
For maximum flavor, do not skip searing the beef; this step creates the deep, caramelized crust that is essential to the dish. For an even richer, nuttier sauce, brown the butter before adding the garlic. To add a touch of heat, include a pinch of red pepper flakes with the garlic. For a deeper flavor profile, deglaze the pan with 1/4 cup of dry red wine after searing the beef and before making the sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days.