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Slow Cooker Garlic Butter Beef Bites with Potatoes

Slow cooker garlic butter beef bites with potatoes made with a dump-and-go method. Beef chuck and baby potatoes cook until fork-tender, then the garlicky buttery sauce is thickened for a glossy finish.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Beef and potatoes base
  • 2 lb beef chuck roast Cut into 1.5-inch cubes.
  • 1.5 lb baby potatoes Halved.
Garlic butter sauce
  • 6 tbsp unsalted butter Cubed.
  • 8 garlic cloves Minced.
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary Crushed.
  • 1 tsp onion powder
  • 0.5 salt To taste.
  • 0.25 black pepper To taste.
  • 1 tbsp cornstarch Mixed with water for thickening.
  • 2 tbsp water For the cornstarch slurry.
  • 2 tbsp fresh parsley Chopped, for garnish.

Equipment

  • 1 slow cooker

Method
 

Layer the crockpot
  1. Place halved baby potatoes in an even layer at the bottom of the slow cooker, then add the beef cubes on top.
  2. Scatter the potatoes and beef so they sit in contact with the bottom for even slow cooking.
Season everything
  1. Sprinkle minced garlic, dried thyme, dried rosemary, onion powder, salt, and pepper evenly over the beef and potatoes.
  2. Press the seasonings lightly so they cling to the surface of the meat and potatoes.
Add liquids and butter
  1. Pour beef broth and Worcestershire sauce over the top of everything in the slow cooker.
  2. Scatter cubed butter evenly across the surface so it melts into the sauce as it cooks.
Slow cook
  1. Cover and cook on LOW for 6–7 hours until the beef is fork-tender and the potatoes are fully cooked through.
  2. If using HIGH, cover and cook for 3.5–4 hours until the beef is fork-tender and the potatoes are fully cooked through.
Thicken the sauce
  1. In the last 20 minutes of cooking, stir in the cornstarch slurry to thicken the garlic butter sauce slightly.
  2. Mix gently and keep the lid on during the final cook time to maintain steady heat.
Finish and serve
  1. Gently stir to coat the beef and potatoes in the glossy garlic butter sauce.
  2. Garnish with chopped fresh parsley and serve hot straight from the slow cooker.

Notes

Pro tip: don’t skip the slurry—adding it only in the final 20 minutes keeps the sauce glossy instead of cloudy. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months. For a lighter swap, use 2–3 tbsp butter instead of 6 tbsp (reduce by about half) and add a splash of extra broth to keep the sauce silky.