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Slow Cooker Garlic Butter Beef Bites With Potatoes

Slow Cooker garlic butter beef bites with potatoes—tender 1.5-inch cubes and halved baby potatoes simmered low-and-slow until fork-soft. Finished with a buttery garlic broth, gentle stirring, and a parsley-parmesan topping.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef sirloin or chuck cut into 1.5-inch cubes
  • 1 salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
Potatoes and aromatics
  • 1.5 lb baby potatoes halved
  • 6 garlic minced
Garlic butter sauce
  • 0.5 cup unsalted butter cubed
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder for seasoning (plus extra in sauce use as written)
  • 1 tsp onion powder for seasoning
  • 0.5 tsp smoked paprika for seasoning
To serve
  • 1 fresh parsley for serving
  • 1 parmesan for serving

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the beef cubes with salt, pepper, garlic powder, onion powder, and smoked paprika until evenly coated with specks of seasoning.
  2. Place the halved baby potatoes in the bottom of the slow cooker, then nestle the seasoned beef on top so the potatoes sit underneath.
  3. Scatter the minced garlic and cubed butter over everything, letting bits of butter fall across both beef and potatoes for a glossy sauce.
Cook
  1. Pour the beef broth and Worcestershire around the sides, then sprinkle Italian seasoning over the top for even flavor.
  2. Cook on Low for 6-8 hours, or on High for 3-4 hours, until the beef is tender and the potatoes are easily pierced.
  3. Stir gently to coat everything in the garlic butter sauce, keeping the potato halves mostly intact.
Serve
  1. Serve hot with fresh parsley and parmesan sprinkled over the beef bites and potatoes.

Notes

For best texture, avoid aggressive stirring near the end—gently fold the beef through the sauce so the potatoes don’t break apart. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the microwave or on the stovetop with a splash of broth. Freezer: yes, freeze portions for up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat butter or cut the butter by about half while keeping the garlic and broth amounts the same.