Slow Cooker Garlic Butter Beef Bites & Potatoes
I first made this for a rushed weeknight when I wanted something hearty, hands-off, and comforting. Tender cubes of beef and creamy potatoes slow-cooked in a garlicky butter sauce feel like a dinner that took all day — but it practically makes itself. It’s perfect for busy families, meal-prep nights, or when you want comfort food without babysitting the stove.
Why you’ll love this dish
This slow cooker garlic butter beef bites & potatoes gives you rich, savory flavor with almost no active time. The slow cooker does the tough work: it tenderizes the beef while the potatoes soak up buttery garlic juices. It’s budget-friendly (use chuck), friendly for picky eaters, and easy to scale up for company.
- Great for weeknights when you want one-pot simplicity.
- Uses pantry staples (garlic, butter, herbs) to build deep flavor.
- Flexible proteins — pick chuck for fall-apart tenderness or sirloin for a firmer bite.
“Dinner that feels special but doesn’t need a babysitter—garlicky, buttery, and the potatoes steal the show.” — a happy home cook
How this recipe comes together
Step-by-step overview — what to expect before you start:
- Season and (optionally) sear beef cubes to lock in flavor.
- Toss potatoes with oil and season; par-cook if you prefer very soft centers.
- Whisk garlic, melted butter, herbs, beef broth, and Worcestershire into a sauce.
- Layer potatoes and beef in the slow cooker, pour sauce over, then cook until tender.
- Finish with parsley and grated Parmesan for brightness and umami.
This process keeps the method simple and gives you predictable times for tender beef and fully cooked potatoes.
What you’ll need
Ingredient list (makes about 4–6 servings)
- 2 lbs beef chuck roast or sirloin, cut into 1-inch cubes
- Note: chuck breaks down to melt-in-your-mouth tenderness after long, low heat. Sirloin is leaner and cooks faster — use the shorter time below.
- 1 tsp salt (for beef)
- 1/2 tsp black pepper (for beef)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil (optional, for searing)
- 1.5 lbs baby potatoes or Yukon Gold, halved or quartered if large
- 1/2 tsp salt (for potatoes)
- 1/4 tsp black pepper (for potatoes)
- 1 tbsp olive oil (for potatoes)
- 4 tbsp unsalted butter, melted
- 6 cloves garlic, minced (about 2–3 tbsp)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, to taste (for garnish)
Substitutions/notes:
- Use vegetable broth and omit Worcestershire for a milder vegetarian-style version with mushrooms.
- Swap smoked paprika for regular paprika or a pinch of cayenne for heat.
- Butter can be replaced with ghee for a nuttier flavor and higher smoke point.
Directions
-
Prepare the Beef:
- Pat beef cubes dry. In a bowl, toss with 1 tsp salt, 1/2 tsp pepper, garlic powder, and smoked paprika.
- Optional: Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear beef cubes 1–2 minutes per side until browned. Browning adds flavor but isn’t required.
-
Prepare the Potatoes:
- Toss halved/quartered potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
- For creamier potatoes, microwave (or parboil) 5–7 minutes to slightly soften before adding to the slow cooker. This step helps when cooking on HIGH for a short time.
-
Make the Garlic Butter Sauce:
- In a small bowl, whisk melted butter, minced garlic, thyme, rosemary, beef broth, and Worcestershire sauce. Taste and add a pinch more salt or pepper if needed.
-
Assemble in the Slow Cooker:
- Place potatoes in the bottom of the slow cooker. Top with seared or raw beef cubes.
- Pour the garlic butter sauce evenly over the meat and potatoes. Gently stir to distribute.
-
Cook:
- Cover and cook until beef is tender and potatoes are cooked through:
- Low: 6–8 hours (best for chuck roast).
- High: 3–4 hours (better for sirloin or if you par-cooked the potatoes).
- If sauce is too thin at the end, remove lid and cook on HIGH 20–30 minutes to reduce, or whisk 1 tbsp cornstarch with 1 tbsp cold water and stir into the sauce, then cook 10–15 minutes until thickened.
- Cover and cook until beef is tender and potatoes are cooked through:
-
Garnish and Serve:
- Sprinkle chopped parsley and grated Parmesan over the beef and potatoes just before serving.
- Serve hot.
Best ways to enjoy it
Serving suggestions and pairings:
- Plate it family-style with crusty bread to mop up the garlic butter sauce.
- Serve over buttered egg noodles, mashed cauliflower, or creamy polenta for a heartier meal.
- Add a simple green salad or steamed green beans for brightness and texture.
- For wine pairing, choose a medium-bodied red (Merlot or Malbec) or an oaked Chardonnay if you prefer white.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerator: Cool and store in an airtight container up to 3–4 days.
- Freezer: Freeze in a freezer-safe container up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: - Oven: 350°F (175°C) in a covered dish for 15–25 minutes until heated through.
- Stovetop: Gently reheat in a skillet over medium-low with a splash of broth to loosen sauce.
- Microwave: Cover and heat in 1-minute intervals, stirring between until hot.
Food safety: Don’t leave cooked beef at room temperature for more than 2 hours. Reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Sear for flavor: If you have 10 extra minutes, sear beef cubes to deepen flavor and improve appearance.
- Choose the right cut: Use chuck for low-and-slow tenderness; use sirloin if you want a slightly firmer, steak-like bite and shorter cook time.
- Even-sized pieces: Cut beef and potatoes uniform (about 1-inch) so everything cooks evenly.
- Fresh herbs: Swap dried herbs for fresh at a 3:1 ratio (3 tsp dried = 1 tbsp fresh) for a brighter finish.
- Thicken sauce: Make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and add at the end to quickly thicken the sauce.
Creative twists
- Lemon-herb: Add 1 tbsp lemon juice and extra parsley at the end to brighten the butter sauce.
- Spicy garlic butter: Stir in 1/2 tsp red pepper flakes or a dash of hot sauce to the sauce for heat.
- Mushroom boost: Add 8 oz sliced mushrooms with the potatoes for an earthy variation.
- Keto swap: Replace potatoes with cauliflower florets; reduce broth to avoid excess liquid.
- Sheet-pan finish: After slow cooking, transfer to a rimmed baking sheet and broil 3–4 minutes for crisp edges.
FAQ
Q: Can I use frozen beef cubes?
A: It’s best to thaw beef before placing it in the slow cooker. Starting with frozen meat can keep the slow cooker temperature too low for too long and may encourage bacterial growth. Thaw overnight in the fridge or use cold water thawing.
Q: How do I prevent potatoes from getting mushy?
A: Use firmer potatoes like Yukon Gold or baby potatoes and cut evenly. Par-cooking slightly helps if you’re on a tighter high-heat schedule. Cook on LOW for even results; avoid overcooking on HIGH.
Q: My sauce is watery — how do I thicken it?
A: Remove the lid and cook on HIGH for 20–30 minutes to reduce. Or whisk 1 tbsp cornstarch with 1 tbsp cold water and stir into the cooker, then cook 10–15 minutes until thickened.
Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function to brown the beef, then pressure cook on HIGH for 12–15 minutes with natural release for tender chuck, or 8–10 minutes for sirloin. Add potatoes and adjust time as needed (they can overcook—consider adding them halfway through).
Q: Is this freezer-friendly?
A: Absolutely. Cool completely, then freeze in meal-sized portions up to 3 months. Thaw in the fridge overnight and reheat using the oven or stovetop.
Conclusion
If you liked this slow-cooker approach, you might enjoy other variations and notes from recipe developers. See a similar take at Slow Cooker Garlic Butter Beef Bites – KJ and Company for a slightly different method and tips. For another comforting version with step-by-step photos, check out Slow Cooker Garlic Butter Steak Bites and Potatoes – Retro Recipe Box.
Garlic Butter Beef Bites & Potatoes
Ingredients
Method
- Pat beef cubes dry and toss with salt, pepper, garlic powder, and smoked paprika.
- Optional: Heat olive oil in a skillet over medium-high heat and sear beef cubes for 1–2 minutes per side until browned.
- Toss halved/quartered potatoes with olive oil, salt, and pepper.
- Optional: Microwave or parboil potatoes for 5–7 minutes to slightly soften before adding to the slow cooker.
- Whisk melted butter, minced garlic, thyme, rosemary, beef broth, and Worcestershire sauce in a small bowl.
- Place potatoes in the bottom of the slow cooker and top with beef cubes.
- Pour the garlic butter sauce evenly over the ingredients.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until beef is tender and potatoes are cooked through.
- Sprinkle chopped parsley and grated Parmesan over the dish just before serving.
- Serve hot.
