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Slow Cooker Garlic Butter Beef Bites With Potatoes

Slow Cooker garlic butter beef bites with potatoes cook low-and-slow until the beef turns tender and the baby potatoes glaze in a rich garlic butter sauce. Seasoned beef and potatoes slow cook together for a cozy American main dish with a savory broth finish.
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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 sirloin or chuck
  • 2 lb beef sirloin or chuck cut into 1.5-inch cubes
Baby potatoes
  • 1.5 lb baby potatoes halved
Garlic
  • 6 garlic minced cloves
Unsalted butter
  • 0.5 cup unsalted butter cubed
Beef broth
  • 1 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
Italian seasoning
  • 1 tsp Italian seasoning
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Smoked paprika
  • 0.5 tsp smoked paprika
Fresh parsley
  • 1 fresh parsley for serving
Parmesan
  • 1 parmesan for serving
Salt
  • Salt to taste
Black pepper
  • black pepper to taste

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the beef cubes with salt, black pepper, garlic powder, onion powder, and smoked paprika, coating all sides for even flavor.
  2. Add the baby potatoes to the bottom of the slow cooker and nestle the seasoned beef on top.
  3. Scatter the minced garlic and cubed unsalted butter over everything so it melts into a sauce as it cooks.
  4. Pour the beef broth and Worcestershire sauce around the sides, then sprinkle Italian seasoning over the top.
Slow cook
  1. Cook on Low for 6-8 hours until the beef is tender and the potatoes are easily pierced.
  2. Stir gently to coat everything in the garlic butter sauce so the potatoes and beef glisten.
  3. If using High, cook for 3-4 hours until the beef is tender, then stir gently to coat before serving.
Serve
  1. Serve hot, topped with fresh parsley and parmesan for a bright finish and savory depth.

Notes

For the best sauce, avoid aggressive stirring—lift and fold gently so the potatoes stay intact. Refrigerate leftovers in a sealed container for up to 4 days; reheat in a covered pot or microwave until hot. Freezing is yes: freeze for up to 2 months, then thaw overnight in the fridge and reheat thoroughly. For a lighter option, use light butter or a reduced-fat butter substitute and reduce the overall butter quantity slightly.