Crockpot Steak Bites and Potatoes
Comfort in a Bowl Slow Cooker Meals.
Juicy steak bites and tender potatoes slow-cooked in a rich garlic butter sauce. An easy, comforting meal.
I first made this on a chilly, gray Tuesday. One of those days where you just feel a bit worn out. I needed something hearty and soulful, but I honestly didn't have the energy for a complicated recipe. So, I tossed these ingredients into the slow cooker, and kind of forgot about it. Hours later, the warm, savory smell of garlic butter and beef was everywhere. We ate it in cozy bowls on the couch. It felt like a hug. It's been a family favorite ever since.
Why This Recipe Feels Like Home
- •It’s a true 'set it and forget it' meal, perfect for busy days.
- •The steak becomes unbelievably tender, it just falls apart.
- •The potatoes soak up all the rich, garlicky flavor.
- •Clean-up is a breeze with just one pot.
- •It’s pure comfort food that the whole family will love.
- •Your house will smell absolutely amazing all day long.
Wow. Just, wow. My family devoured this. The steak was so incredibly tender, and the potatoes just soaked up all that amazing garlic butter sauce. It’s officially on our weekly rotation now. Thank you for a recipe that makes me feel like a kitchen hero with almost no effort!
Essential Ingredient Guide
- Sirloin Steak: Sirloin is my go-to for this because it gets tender without becoming too fatty. A good chuck roast, cubed, also works beautifully. The slow cooking process breaks it down perfectly.
- Baby Potatoes: I love using Yukon Golds or baby reds. Their waxy texture helps them hold their shape after hours of cooking, and they become so creamy. No need to peel them, either, which is a lovely time-saver.
- Fresh Garlic: Please use fresh minced garlic for the sauce! It makes all the difference. That pungent, aromatic flavor is what makes the garlic butter so special. The jarred stuff just doesn't compare, honestly.
Complete Cooking Process
- Always pat your steak cubes dry first. This helps create a beautiful brown crust.
- Get your skillet nice and hot before adding the steak. Don't overcrowd the pan—sear in batches if you need to. This step is optional, but it builds such a deep, rich flavor.
- Layer the ingredients in the crockpot: steak on the bottom, then onions and potatoes on top.
- Pour the beef broth over everything. This creates the steam and liquid needed to cook everything to tender perfection.
- Set the timer and walk away. That's the real beauty of it.
- Wait to add the garlic butter until the last 30 minutes. This keeps the garlic flavor bright and punchy instead of letting it get lost during the long cook time.
- Just pour it over, give a gentle stir, and let it all mingle. The aroma at this stage is just... wow.
A Few Common Questions
→Do I really have to sear the steak first?
You don't *have* to, and it will still be delicious. But, searing creates a depth of flavor through the Maillard reaction that you just can't get otherwise. I think it's worth the extra 10 minutes.
→Can I add other vegetables to this?
Absolutely. Carrots and celery would be wonderful added at the beginning. If you want to add something like green beans or broccoli, I'd stir them in during the last 30-45 minutes so they don't get too mushy.
→How do I know when it's done?
The steak and potatoes should be fork-tender. You should be able to easily pierce a potato with a fork, and the steak should be very easy to shred or pull apart.
→Can I make this with chicken instead?
Yes, you can! I would use boneless, skinless chicken thighs, as they stay more tender in the slow cooker. The cooking time might be a bit shorter, so check for doneness around the 4-hour mark on low.
Crockpot Steak Bites and Potatoes
Tender crockpot steak bites and potatoes with garlic butter. This easy slow cooker recipe is perfect for a comforting dinner. Try it tonight!
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Steak and Potatoes
- 012 lbs sirloin steak or chuck roast, cut into 1-inch cubes
- 021.5 lbs baby Yukon Gold or red potatoes, quartered
- 031 large yellow onion, chopped
- 042 tablespoons olive oil
- 051 teaspoon salt
- 061/2 teaspoon black pepper
- 071 cup beef broth
For the Garlic Butter Sauce
- 011/2 cup unsalted butter, melted
- 026 cloves garlic, minced
- 032 tablespoons soy sauce (or tamari for gluten-free)
- 041 tablespoon Worcestershire sauce
- 051 teaspoon dried Italian seasoning
For Garnish
- 012 tablespoons fresh parsley, chopped
Instructions
Pat the steak bites dry with a paper towel and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak bites in batches for 2-3 minutes, until browned on all sides. You don't need to cook them through. Transfer the seared steak to the crockpot.
Add the quartered potatoes and chopped onion to the crockpot with the steak. Pour the beef broth over everything.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak and potatoes are tender.
About 30 minutes before serving, whisk together the melted butter, minced garlic, soy sauce, Worcestershire sauce, and Italian seasoning in a small bowl.
Pour the garlic butter sauce over the steak and potatoes in the crockpot. Gently stir to combine, being careful not to mash the potatoes.
Cover and continue to cook for another 30 minutes to let the flavors meld together.
Taste and adjust seasoning if needed. Garnish with fresh parsley before serving warm.
Notes & Tips
- 1If your chuck roast has a lot of fat, you can trim some of it off before cubing.
- 2Low and slow is best for this recipe to ensure the most tender results.
- 3Feel free to adjust the amount of garlic to your personal taste. I always think more is better!
Tools You'll Need
- •Cut the steak and potatoes into uniform, bite-sized pieces for even cooking.
- •For a thicker sauce, you can make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it in during the last 30 minutes of cooking.
- •Every slow cooker is a little different. Get to know yours—it might cook faster or slower than the recipe states.
- •Don't lift the lid while it's cooking! It releases heat and can add significant time to the cooking process.