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Slow Cooker Garlic Butter Beef Bites With Potatoes

Slow cooker garlic butter beef bites with potatoes are made by seasoning beef cubes and slow-cooking them until tender, then coating everything in a rich butter-garlic sauce. Baby potatoes cook in the same crockpot so they turn creamy and glisten with the broth-based sauce.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

beef
  • 2 lb beef sirloin or chuck, cut into 1.5-inch cubes
  • 1 salt and pepper to taste
potatoes
  • 1.5 lb baby potatoes, halved
seasonings and sauce
  • 6 cloves garlic, 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
  • 1 fresh parsley and parmesan for serving

Equipment

  • 1 slow cooker

Method
 

Season and layer in the slow cooker
  1. Season the beef cubes with salt, pepper, garlic powder, onion powder, and smoked paprika, coating the meat evenly (no dry spots).
  2. Place the baby potatoes in the bottom of the slow cooker and nestle the seasoned beef on top for even cooking.
  3. Scatter the minced garlic and cubed butter over everything so the tops start melting as the cook time begins.
  4. Pour the beef broth and Worcestershire around the sides, then sprinkle the Italian seasoning over the top.
Slow cook and finish
  1. Cook on Low for 6-8 hours (or High for 3-4 hours) until the beef is tender when pressed with a fork.
  2. Stir gently to coat everything in the garlic butter sauce, keeping the potatoes intact and glossy.
  3. Serve with fresh parsley and parmesan over the beef bites and potatoes.

Notes

For the best sauce, avoid aggressive stirring after cooking—gently fold so the potatoes stay tender and intact. Store leftovers in the refrigerator up to 4 days; reheat in the microwave or on the stovetop with a splash of broth. Freezing is yes (up to 3 months), though potatoes may soften more on thawing. For a lighter option, swap half the butter for olive oil or use a lower-fat butter substitute and add an extra tablespoon of broth to keep the sauce silky.