Name: Slow Cooker Garlic Butter Beef Bites & Potatoes
Ingredients: 2-3 pounds beef chuck roast, cut into 1½-inch cubes (I’ve used stew meat in a pinch, but chuck gives you the best flavor and tenderness); 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon paprika (smoked paprika if you have it!); ½ teaspoon onion powder; ½ teaspoon dried thyme; 6 tablespoons butter (the real deal, not margarine); 8 cloves garlic, minced (yes, 8! Don’t wimp out on me here); 2 tablespoons Worcestershire sauce; 2 tablespoons soy sauce (low sodium works fine); 2 tablespoons brown sugar; 1 tablespoon Dijon mustard; ½ teaspoon red pepper flakes (adjust to your spice preference); 2 beef bouillon cubes, crumbled (or 2 teaspoons beef base); ½ cup water; 2 pounds baby potatoes (I like the multi-colored ones for presentation, but any small potatoes work); 1 large onion, cut into chunks; 3-4 carrots, peeled and cut into 1-inch pieces (optional but recommended!); 3 sprigs fresh rosemary; 2 tablespoons cornstarch + 3 tablespoons cold water (for thickening at the end); ¼ cup fresh parsley, chopped; Additional 2 tablespoons butter (for finishing)

Description

Let me tell you about the recipe that saved my sanity during those crazy-busy winter months when I was working late and the kids had after-school activities every single day. This slow cooker garlic butter beef and potatoes dish is literally the definition of “set it and forget it” but tastes like you spent hours in the kitchen.

The first time I made it, my husband walked through the door, stopped in his tracks, and said “What smells so AMAZING?” The garlic butter aroma that fills your house is basically better than any candle you could buy. And the tender beef bites that melt in your mouth? Pure comfort food heaven.

Ingredients

Scale

For the Beef:

2–3 pounds beef chuck roast, cut into 1½-inch cubes (I’ve used stew meat in a pinch, but chuck gives you the best flavor and tenderness)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika (smoked paprika if you have it!)
½ teaspoon onion powder
½ teaspoon dried thyme

For the Garlic Butter Mixture:

6 tablespoons butter (the real deal, not margarine)
8 cloves garlic, minced (yes, 8! Don’t wimp out on me here)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce (low sodium works fine)
2 tablespoons brown sugar
1 tablespoon Dijon mustard
½ teaspoon red pepper flakes (adjust to your spice preference)
2 beef bouillon cubes, crumbled (or 2 teaspoons beef base)
½ cup water

For the Potatoes and Finishing Touches:

2 pounds baby potatoes (I like the multi-colored ones for presentation, but any small potatoes work)
1 large onion, cut into chunks
3–4 carrots, peeled and cut into 1-inch pieces (optional but recommended!)
3 sprigs fresh rosemary
2 tablespoons cornstarch + 3 tablespoons cold water (for thickening at the end)
¼ cup fresh parsley, chopped
Additional 2 tablespoons butter (for finishing)