Why You'll Love It
- **Set it and forget it convenience** - Honestly, the best part about this recipe is how easy it is. You just toss everything in the crockpot in the morning, go about your day, and come home to a meal that tastes like you've been cooking for hours. The slow cooker does all the work while you're busy living your life. It's perfect for those days when you have a million things to do but still want a proper home-cooked dinner waiting for you. **Comfort food that feels fancy** - There's something so satisfying about a meal that feels both rustic and elegant. The garlic butter sauce makes this taste like something you'd order at a nice restaurant, but it's made with simple, everyday ingredients. The way the potatoes soak up all that rich flavor while the beef becomes melt-in-your-mouth tender... it's just pure comfort. It's one of those dishes that makes an ordinary Tuesday feel special. **Perfect for feeding a crowd** - Wow, this recipe scales up so beautifully. I've made it for family gatherings, potlucks, and even casual dinner parties. Everyone always asks for the recipe. The crockpot keeps everything warm, so people can serve themselves whenever they're ready. Plus, it pairs so well with simple sides like steamed green beans or a fresh salad. It's become my go-to when I want to feed people without stressing. **Leftovers taste even better** - I know it sounds crazy, but this is one of those meals that might actually be better the next day. The flavors have more time to meld together, and the beef becomes even more tender. I love having leftovers for lunch - it's like a little treat in the middle of a busy day. Sometimes I'll even make extra just to have leftovers.
My family absolutely adores this recipe! The beef comes out perfectly tender every time, and the garlic butter sauce is incredible. It's become our favorite weeknight comfort food.
Essential Ingredient Guide
- Beef sirloin tips: I prefer sirloin tips because they have great flavor and become wonderfully tender in the slow cooker. Look for pieces with nice marbling - that little bit of fat makes such a difference. When you're cutting them into bites, try to make them all roughly the same size so they cook evenly. Honestly, sometimes I'll even pat them dry with paper towels before seasoning, which helps them brown better if you decide to sear them first.
- Yukon gold potatoes: These are my absolute favorite for slow cooking because they hold their shape so well while still getting nice and tender. Their thin skins mean you don't have to peel them, which saves so much time. Just give them a good scrub and cut them into chunks. The creamy texture of Yukon golds works perfectly with the rich garlic butter sauce. They absorb all that flavor while still maintaining their potato-y goodness.
- Fresh garlic: Don't even think about using jarred garlic for this recipe - fresh makes all the difference. I like to use at least 6 cloves, minced really fine so the flavor distributes evenly throughout the dish. The slow cooking process mellows the sharpness of the garlic while letting its sweetness shine through. It creates this incredible aroma that will make your whole house smell amazing all day long.
Complete Cooking Process
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Preparation:
Start by prepping all your ingredients - this is the part where you can really set yourself up for success. Cut your beef into bite-sized pieces, trying to make them as uniform as possible so everything cooks evenly. Then wash and chop your potatoes into similar-sized chunks. I like to leave the skins on for extra texture and nutrients. Mince your garlic finely - honestly, I sometimes use a garlic press for this part because it gets it so fine. The key here is having everything ready to go so you can just toss it all in the crockpot without rushing around.
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Seasoning:
This is where you build the foundation of flavor. Season your beef bites generously with salt and pepper - I like to do this right before they go into the crockpot so the seasoning sticks well. Then mix together your butter, minced garlic, and any herbs you're using. I sometimes add a little Worcestershire sauce for extra depth of flavor. The butter will melt beautifully as it cooks, coating every piece of beef and potato in rich, garlicky goodness.
-
Slow Cooking:
Layer everything in your crockpot starting with the potatoes on the bottom, then the beef on top. This helps the potatoes cook evenly since they take a bit longer. Pour your garlic butter mixture over everything and resist the urge to stir too much - the layers will work together as they cook. Set your crockpot on low for 6-8 hours or high for 3-4 hours. The longer, slower cook on low always gives me the best results, but sometimes life demands the faster option.
- **Don't peek too often** - Every time you lift the lid, heat escapes and it can add 15-20 minutes to your cooking time. Trust the process and let the crockpot do its thing.
- **Layer properly** - Putting potatoes on bottom ensures they cook through completely since they need more time than the beef.
- **Check tenderness** - Beef should be fork-tender but not falling apart. Potatoes should be easily pierced with a fork but still hold their shape.
Pro Tips
The beauty of this recipe is how forgiving it is. Even if you're off by a little on timing or ingredient amounts, it still turns out delicious. That's what makes it such a reliable weeknight favorite.
Making It Your Own
You Must Know
- **Quality matters** - Since there are so few ingredients, using good quality beef and real butter makes a noticeable difference in flavor.
- **Don't overcrowd** - Make sure your crockpot isn't more than 2/3 full to allow for proper heat circulation and even cooking.
- **Timing is flexible** - This recipe is very forgiving - an extra 30 minutes on low won't ruin it, but much longer and the potatoes can become mushy.
Frequently Asked Questions
→ Can I use a different cut of beef?
Absolutely! While I prefer sirloin tips for their balance of flavor and tenderness, chuck roast works beautifully too - it becomes incredibly tender when slow-cooked. Just make sure to trim excess fat and cut it into uniform pieces. Stew meat from the grocery store is also a great option, though it might need a bit longer to become tender. The key is choosing a cut that benefits from long, slow cooking rather than something lean like filet that's better suited for quick cooking methods.
→ Do I need to brown the beef first?
You don't have to, but it does add wonderful flavor. If I have an extra 10 minutes in the morning, I'll quickly sear the beef in a hot pan before adding it to the crockpot. This creates a nice crust and deepens the beef flavor. However, if you're really pressed for time, you can skip this step and it will still taste delicious. The slow cooking process will make the beef tender regardless - browning just adds an extra layer of flavor complexity.
→ Can I make this ahead of time?
Yes, this is perfect for make-ahead meals! You can prep everything the night before - cut the beef and potatoes, mix the garlic butter sauce - and store them separately in the refrigerator. In the morning, just layer everything in the crockpot and turn it on. You can also fully cook it a day ahead, refrigerate, and then reheat gently on the stove or in the oven. The flavors actually improve after sitting overnight, making it even more delicious the next day.
→ What's the best way to thicken the sauce?
If you prefer a thicker sauce, there are a couple of easy ways to achieve that. About 30 minutes before serving, you can mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, then stir it into the crockpot. Alternatively, you can remove the beef and potatoes when they're done cooking, then simmer the sauce on the stovetop until it reduces and thickens. Both methods work well - it just depends on whether you mind an extra step at the end.
→ Can I add vegetables to this recipe?
Definitely! This recipe is very adaptable. Carrots, mushrooms, and onions all work beautifully. If adding harder vegetables like carrots, cut them into similar-sized pieces as the potatoes and put them in the bottom layer. Softer vegetables like mushrooms can be added during the last hour of cooking. Just be mindful of not overcrowding the crockpot - if adding extra vegetables, you might need to reduce the potato quantity slightly to maintain the right vegetable-to-liquid ratio.
→ How do I know when it's done?
The beef should be fork-tender - meaning you can easily pierce it with a fork and it feels very tender. The potatoes should be cooked through but still hold their shape. A good test is to take a potato piece and press it gently with a fork - it should yield easily but not turn to mush. If the potatoes are still firm, give it another 30 minutes and check again. Remember that cooking times can vary based on your specific crockpot and the size of your vegetable chunks.
→ Can I freeze leftovers?
Yes, this freezes wonderfully! Let it cool completely first, then transfer to airtight containers or freezer bags. It will keep well for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove or in the microwave. The texture holds up surprisingly well, though the potatoes might be a bit softer after freezing and reheating. It's perfect for those nights when you need a quick homemade meal but don't have time to cook.
Chef's Tips
For extra flavor, you can quickly sear the beef in a hot pan before adding to the crockpot. This adds a nice caramelized crust and deepens the beef flavor. Just heat a tablespoon of oil in a skillet over high heat, sear the beef cubes for 1-2 minutes per side until browned, then proceed with the recipe as directed.,If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir this into the crockpot during the last 30 minutes of cooking. Alternatively, you can remove the beef and potatoes when done and simmer the sauce on the stovetop until reduced to your desired consistency.,This recipe is very forgiving on timing. If you need to leave it in the crockpot an extra 30-60 minutes on low, it will be fine. However, much longer than that and the potatoes may become too soft. If you're running late, you can switch the crockpot to the 'warm' setting if it has one.,Leftovers reheat beautifully. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to refresh the sauce. The flavors often taste even better the next day after they've had time to meld together.,You can easily adapt this recipe by adding other vegetables. Carrots, mushrooms, or pearl onions all work well. If adding harder vegetables, cut them to similar size as potatoes and place in the bottom layer. Softer vegetables can be added during the last hour of cooking to prevent them from becoming too mushy.
Nutrition Facts
per serving
420
Calories
28g
Protein
28g
Carbs
22g
Fat
Taste Profile
Rich, savory, and deeply comforting with prominent garlic and butter notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Chuck roast becomes incredibly tender when slow-cooked and has great flavor. Just trim excess fat and cut into uniform pieces.
Red potatoes hold their shape well, while russets become softer and more absorbent. Adjust cooking time slightly for russets.
Recipe Variations
Try these delicious twists on the original
Herb-Infused Version
Add fresh rosemary and thyme sprigs to the crockpot for an aromatic herbal note that complements the garlic butter beautifully.
Vegetable-Packed Version
Add carrots, mushrooms, and pearl onions along with the potatoes for a more vegetable-forward meal that's still hearty and satisfying.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcrowding the crockpot - prevents proper heat circulation and can lead to uneven cooking
- Lifting the lid frequently - each peek adds 15-20 minutes to cooking time
- Uneven cutting - results in some pieces overcooked while others remain tough
- Using old garlic - fresh garlic makes a significant difference in flavor
- Not seasoning adequately - beef needs generous seasoning to stand up to long cooking
Meal Prep & Storage
Make Ahead Tips
You can prep everything the night before to make morning preparation quick and easy. Cut the beef and potatoes, storing them separately in airtight containers in the refrigerator. Mix the garlic butter sauce and keep it in a separate container. In the morning, simply layer everything in the crockpot and turn it on. The seasoned beef can actually marinate overnight in the garlic butter mixture if you prefer. This allows the flavors to penetrate the meat more deeply. Just be sure to keep everything refrigerated until you're ready to start cooking. For ultimate convenience, you could even assemble everything in the crockpot insert the night before, cover it, and refrigerate. In the morning, just place the cold insert into the crockpot base and turn it on. You may need to add 30-60 minutes to the cooking time since you're starting with cold ingredients.
Leftover Ideas
Leftovers are fantastic and versatile! They reheat beautifully on the stovetop or in the microwave. The flavors often taste even better the next day after they've had time to meld together. You can transform leftovers into new meals too. Chop everything up and add it to a hearty soup base, or use the beef and potatoes as a filling for savory pies or turnovers. Another favorite is to chop the leftovers and sauté them with eggs for a delicious breakfast hash. The sauce tends to thicken when refrigerated. When reheating, add a splash of broth or water to bring it back to the right consistency. Leftovers will keep well in the refrigerator for 3-4 days, making this a great option for meal prepping.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep all ingredients - cut beef and potatoes, mince garlic, mix sauce
Optional: Sear beef in hot pan for extra flavor
Layer in crockpot and cook on low (or 3-4 hours on high)
Check for doneness, thicken sauce if desired
Garnish and serve hot
Slow Cooker Garlic Butter Beef Bites & Potatoes Recipe
Tender beef bites and potatoes cooked slowly in rich garlic butter sauce. An easy, comforting meal perfect for busy days.
Timing
Prep Time
15 Minutes
Cook Time
6 Hours
Total Time
6 Hours 15 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 lbs beef sirloin tips, cut into 1-inch cubes
- 02 2 lbs Yukon gold potatoes, cut into 1-inch chunks
- 03 6 cloves garlic, minced
- 04 1/2 cup unsalted butter, melted
- 05 1 tsp salt
- 06 1/2 tsp black pepper
- 07 1 tsp dried thyme
- 08 1/2 cup beef broth
For Serving
- 01 Fresh parsley, chopped
- 02 Additional melted butter for drizzling
Instructions
Start by preparing all your ingredients. Cut the beef into uniform 1-inch cubes, patting them dry with paper towels if desired. Wash the potatoes thoroughly and cut them into similar-sized chunks - I like leaving the skins on for extra texture and nutrients. Mince your garlic finely, and melt your butter. Honestly, taking these few minutes to prep everything properly makes the rest of the process so much smoother. It's one of those little habits that makes cooking feel more like a pleasure than a chore.
Season your beef cubes generously with salt and pepper. I like to do this right before they go into the crockpot so the seasoning adheres well. In a small bowl, mix together the melted butter, minced garlic, and dried thyme. The aroma at this point is already incredible - that combination of fresh garlic and herbs just smells like comfort food heaven. If you're using beef broth, have it ready nearby. This is also when I give my crockpot insert a quick spray with cooking spray to make cleanup easier later.
Layer your ingredients in the crockpot starting with the potato chunks on the bottom. They need a bit more time to cook through, so placing them directly on the heat source helps ensure they become perfectly tender. Next, arrange the seasoned beef cubes evenly over the potatoes. Pour the garlic butter mixture over everything, then add the beef broth. Resist the urge to stir - the layers will work together beautifully as they cook. Place the lid securely on the crockpot.
Set your crockpot to low for 6-8 hours or high for 3-4 hours. I prefer the low setting for maximum tenderness and flavor development. While it cooks, your house will fill with the most incredible aroma. About 30 minutes before serving, check for doneness - the beef should be fork-tender and the potatoes easily pierced with a fork. If the sauce seems too thin, you can thicken it with a cornstarch slurry. Garnish with fresh parsley and an extra drizzle of melted butter before serving.
Notes & Tips
- 1 For extra flavor, you can quickly sear the beef in a hot pan before adding to the crockpot. This adds a nice caramelized crust and deepens the beef flavor. Just heat a tablespoon of oil in a skillet over high heat, sear the beef cubes for 1-2 minutes per side until browned, then proceed with the recipe as directed.
- 2 If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir this into the crockpot during the last 30 minutes of cooking. Alternatively, you can remove the beef and potatoes when done and simmer the sauce on the stovetop until reduced to your desired consistency.
- 3 This recipe is very forgiving on timing. If you need to leave it in the crockpot an extra 30-60 minutes on low, it will be fine. However, much longer than that and the potatoes may become too soft. If you're running late, you can switch the crockpot to the 'warm' setting if it has one.
- 4 Leftovers reheat beautifully. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to refresh the sauce. The flavors often taste even better the next day after they've had time to meld together.
- 5 You can easily adapt this recipe by adding other vegetables. Carrots, mushrooms, or pearl onions all work well. If adding harder vegetables, cut them to similar size as potatoes and place in the bottom layer. Softer vegetables can be added during the last hour of cooking to prevent them from becoming too mushy.
Tools You'll Need
-
6-quart or larger slow cooker - This is essential for even cooking and ensuring everything fits comfortably without overcrowding. I love my ceramic insert because it cleans up so easily.
-
Cutting board and sharp chef's knife - You'll be doing quite a bit of chopping, so a good sharp knife makes the prep work much more enjoyable and efficient.
-
Measuring spoons and cups - For accurate measurements of your seasonings and liquids. I keep mine in a handy drawer right by my prep area.
-
Mixing bowls - Having a few different sizes makes it easy to keep ingredients organized while you're prepping everything.
-
Wooden spoon or spatula - For gentle stirring at the end if needed. Wooden utensils won't scratch your crockpot insert.
-
Small saucepan - For melting the butter if you're not using the microwave. I prefer stovetop melting because I can control the temperature better.
Must-Know Tips
- **Don't lift the lid** - Every time you peek, heat escapes and it can add 15-20 minutes to your cooking time. Trust the process!
- **Layer properly** - Potatoes on bottom, beef on top. This ensures everything cooks evenly since potatoes need more time.
- **Uniform cutting** - Try to cut beef and potatoes into similar-sized pieces for consistent cooking throughout.
Professional Secrets
- **Pat beef dry** - Removing excess moisture helps with browning if you sear it first, leading to better flavor development.
- **Fresh garlic only** - The flavor difference between fresh and jarred garlic is significant in slow-cooked dishes.
- **Butter temperature** - Using room temperature or melted butter helps it distribute evenly throughout the dish.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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