I slipped an unexpected pantry ingredient into my Slow Cooker Beef Bites And Potatoes that made me rethink weeknight dinners.

Jump to Recipe

I never expected a slow cooker dish to make me do a double take, but these bites had me hooked. Tender beef sirloin cubes and halved baby potatoes come out layered with flavor, the kind that makes you ask what tiny trick did all the work.

I kept going back for more and then tried it again the next day, yep it was even better. It looks like effort but doesn’t act like it, so you keep wondering how that happened.

If you like fuss free dinners that still feel special, this will make you curious. Unique Crockpot Meals

Ingredients

Print Recipe (No Advertisments)

Beef (sirloin or chuck): Rich in protein and iron, hearty and savory when slow cooked.
Baby potatoes: Good source of fiber and carbs, soaks up garlic butter flavors nicely.
Unsalted butter: Adds creamy rich mouthfeel and golden browning, it’s high in fat.
Garlic: Bright pungent flavor gives savory bite, may support immunity.
Soy sauce: Salty umami boost that deepens flavor, contains notable sodium.
Worcestershire sauce: Tangy slightly sweet savory hit, adds depth and umami.
Thyme (dried or fresh): Earthy herbal lift, low calorie, pairs well with beef.
Parsley: Fresh finish with bright herbaceous flavor, adds color and lightness.

Ingredient Quantities

2 lb beef sirloin or chuck roast cubed

1 1/2 lb baby potatoes halved if large

4 tbsp unsalted butter

4 cloves garlic minced

1/2 cup beef broth

1/4 cup soy sauce

2 tbsp Worcestershire sauce

1 tbsp olive oil

1 tbsp cornstarch

1 tbsp cold water

1 tsp salt

1/2 tsp black pepper

1 tsp onion powder

1 tsp dried thyme or 1 tbsp fresh chopped thyme

2 tbsp fresh parsley chopped

How to Make this

Print Recipe (No Advertisments)

1. Prep the beef and potatoes: pat 2 lb cubed beef dry with paper towels, then season it with 1 tsp salt, 1/2 tsp black pepper and 1 tsp onion powder; halve 1 1/2 lb baby potatoes if large and set aside.

2. Heat 1 tbsp olive oil in a large skillet over medium-high, sear the beef in batches so it browns well, don’t overcrowd the pan, then transfer browned pieces to the slow cooker.

3. In the same skillet melt 2 tbsp of the butter, add 4 cloves minced garlic and cook about 30 seconds until fragrant, scrape up the browned bits with 1/2 cup beef broth to deglaze, then stir in 1/4 cup soy sauce and 2 tbsp Worcestershire sauce.

4. Pour that sauce over the beef in the slow cooker, add thyme (1 tsp dried or 1 tbsp fresh chopped) and tuck the potatoes around and on top of the beef so they cook evenly.

5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until beef is tender and potatoes are fork tender.

6. When it’s done, make a slurry by mixing 1 tbsp cornstarch with 1 tbsp cold water until smooth, then stir the slurry into the slow cooker and cook uncovered on HIGH for about 10 to 15 minutes to thicken the sauce.

7. Stir in the remaining 2 tbsp butter and 2 tbsp chopped fresh parsley so the sauce becomes glossy and the herbs stay bright, taste and adjust salt and pepper if needed.

8. Serve the garlic butter beef bites and potatoes hot, spooning plenty of the thickened sauce over everything, and enjoy.

Equipment Needed

1. Slow cooker (4 to 6 qt), for the low and slow braise
2. Large skillet or frying pan, to sear the beef and make the sauce
3. Tongs or slotted spoon, to turn and transfer browned pieces
4. Cutting board and chef’s knife, for cubing beef and halving potatoes
5. Paper towels, to pat the beef dry before seasoning
6. Measuring cups and measuring spoons, for broth, soy sauce, cornstarch and spices
7. Small bowl and whisk or fork, to mix the cornstarch slurry
8. Wooden spoon or heatproof spatula, for scraping and stirring the sauce
9. Serving spoon or ladle, to spoon the thickened sauce over the beef and potatoes

FAQ

Can I use a different cut of beef? Yes. Sirloin or chuck are best because they get tender and stay juicy, but you can use top round or brisket. If the cut is very lean, add a little extra beef broth so it won't dry out, and check earlier so it doesn't get tough.

Do I need to brown the beef first? Not required but strongly recommended. Quickly sear the cubes in a hot pan with the olive oil until browned for extra flavor. If you skip it you'll save time, the dish will still be tasty just a bit less caramelized.

How do I thicken the sauce? Make the cornstarch slurry (cornstarch + cold water) and stir it into the slow cooker in the last 20 to 30 minutes on high. Or scoop out some cooking liquid and simmer it on the stove to reduce. Cornstarch needs heat to activate so add it near the end.

When should I add the potatoes so they are not mushy? Baby potatoes usually cook fine if halved and cooked with the beef. If you want firmer potatoes, add them halfway through the cooking time, or cut bigger potatoes smaller, or parboil them a few minutes before adding.

Can I make this ahead or freeze it? Yes. Refrigerate for up to 3 days. For longer storage freeze in airtight containers up to 3 months. Thaw overnight in the fridge and reheat gently, add a pat of butter and fresh parsley when reheating to freshen flavors.

What are good swaps or add-ins? If you want more veg add carrots or mushrooms, they go well. Swap thyme for rosemary if you like. For a touch of heat add red pepper flakes or a squirt of Sriracha. Just keep an eye on cook times so veggies don’t overcook.

Slow Cooker Garlic Butter Beef Bites & Potatoes Recipe Substitutions and Variations

Beef sirloin or chuck roast: swap for stew meat or short ribs for similar texture, or use boneless chicken thighs or pork shoulder for a milder taste. If you go with chicken, cut the cook time (chicken needs less time than beef). For a veg option try 1.5 lb cremini mushrooms + firm tofu, but add them later so they don’t fall apart.
Baby potatoes: use Yukon Gold, red potatoes, or fingerlings in the same amount. Small sweet potatoes work too, just cut a bit larger and expect them to get softer than regular potatoes.
Unsalted butter: substitute ghee, olive oil, or a plant-based margarine. Olive oil changes the flavor so you might want a little less, ghee keeps that rich butter taste if you need dairy but want higher smoke point.
Cornstarch: swap with arrowroot or tapioca starch 1:1, or use all purpose flour at about double the amount (so 2 tbsp flour for 1 tbsp cornstarch). Arrowroot gives a clearer glossy sauce.

Pro Tips

1) Pick your cut with the end result in mind. Chuck gives way more collagen and becomes melt-in-your-mouth if you cook it low and slow, sirloin will be leaner and a bit firmer. If you end up with tougher bits, slice across the grain after it’s done, that makes it feel way more tender.

2) Get better sauce by concentrating flavors first. After scraping up the browned bits, let that pan liquid reduce a minute or two before you pour it in, or even whisk in a teaspoon of tomato paste or a splash of red wine for depth. Dont salt too early though, salt concentrates as it reduces so wait till the end to adjust.

3) Keep your potatoes from getting mushy. Use evenly sized pieces, and tuck them on top so they steam instead of getting bashed under the meat. If youre worried theyll overcook, microwave them for a couple minutes or parboil them just a bit before adding to the cooker.

4) Make the sauce silky and lump free. Mix your cornstarch into cold liquid first and test it by stirring a little into a hot cup of the cooking juices to check thickness before dumping it all in. Finish off with cold butter and fresh parsley off the heat so the sauce gets glossy and the herbs stay bright, not dull.

Slow Cooker Garlic Butter Beef Bites & Potatoes Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I slipped an unexpected pantry ingredient into my Slow Cooker Beef Bites And Potatoes that made me rethink weeknight dinners.

Servings

servings

Calories

507

kcal

Equipment: 1. Slow cooker (4 to 6 qt), for the low and slow braise
2. Large skillet or frying pan, to sear the beef and make the sauce
3. Tongs or slotted spoon, to turn and transfer browned pieces
4. Cutting board and chef’s knife, for cubing beef and halving potatoes
5. Paper towels, to pat the beef dry before seasoning
6. Measuring cups and measuring spoons, for broth, soy sauce, cornstarch and spices
7. Small bowl and whisk or fork, to mix the cornstarch slurry
8. Wooden spoon or heatproof spatula, for scraping and stirring the sauce
9. Serving spoon or ladle, to spoon the thickened sauce over the beef and potatoes

Ingredients

2 lb beef sirloin or chuck roast cubed
1 1/2 lb baby potatoes halved if large
4 tbsp unsalted butter
4 cloves garlic minced
1/2 cup beef broth
1/4 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp olive oil
1 tbsp cornstarch
1 tbsp cold water
1 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 tsp dried thyme or 1 tbsp fresh chopped thyme
2 tbsp fresh parsley chopped

Directions

Prep the beef and potatoes: pat 2 lb cubed beef dry with paper towels, then season it with 1 tsp salt, 1/2 tsp black pepper and 1 tsp onion powder; halve 1 1/2 lb baby potatoes if large and set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high, sear the beef in batches so it browns well, don't overcrowd the pan, then transfer browned pieces to the slow cooker.
In the same skillet melt 2 tbsp of the butter, add 4 cloves minced garlic and cook about 30 seconds until fragrant, scrape up the browned bits with 1/2 cup beef broth to deglaze, then stir in 1/4 cup soy sauce and 2 tbsp Worcestershire sauce.
Pour that sauce over the beef in the slow cooker, add thyme (1 tsp dried or 1 tbsp fresh chopped) and tuck the potatoes around and on top of the beef so they cook evenly.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until beef is tender and potatoes are fork tender.
When it's done, make a slurry by mixing 1 tbsp cornstarch with 1 tbsp cold water until smooth, then stir the slurry into the slow cooker and cook uncovered on HIGH for about 10 to 15 minutes to thicken the sauce.
Stir in the remaining 2 tbsp butter and 2 tbsp chopped fresh parsley so the sauce becomes glossy and the herbs stay bright, taste and adjust salt and pepper if needed.
Serve the garlic butter beef bites and potatoes hot, spooning plenty of the thickened sauce over everything, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.