These Crockpot Garlic Butter Beef Bites are the answer to the weeknight question of what to make with a chuck roast. Cubes of beef get a quick sear for color, then they go into the slow cooker with garlic, butter, and a savory broth that turns into a glossy sauce while you go about your day.
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The magic is in the butter. Because it is added in two stages, once at the start and once at the end, you get that unmistakable garlic butter flavor that coats every bite instead of fading into the background. Serve over mashed potatoes, egg noodles, or rice so none of that sauce goes to waste.
This is a forgiving recipe that works with beef you probably already have in the fridge, and the slow cooker does the hard part. If you have never made beef bites in a crockpot before, start here.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.36 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
Chuck is ideal because its marbling breaks down into tenderness. If chuck is unavailable, beef shoulder or bottom round work, but add 30 minutes of cook time for round.
1 1/2 tsp kosher salt
Kosher salt seasons more evenly than table salt. If using fine table salt, reduce to 1 tsp so the dish does not taste salty.
1 tsp black pepper
Freshly cracked pepper has more aroma than pre-ground. A peppercorn grinder is a worthwhile upgrade for this dish.
2 tbsp olive oil, for searing
Use a high-smoke-point oil like avocado oil if you sear at high heat. Butter alone will burn before the beef browns.
8 cloves garlic, minced (about 3 tbsp)
Buy whole heads and mince them yourself; jarred garlic tastes flat. If you are short on time, garlic paste works in a pinch.
6 tbsp unsalted butter, divided
Salted butter works, but then cut the added salt in half. Keep the butter cold until it goes into the crockpot so it melts slowly.
1 cup (240 ml) low-sodium beef broth
Low-sodium lets you control the seasoning. Swap in chicken broth or a cup of water plus 1 tsp beef bouillon if that is what you have.
1 tbsp Worcestershire sauce
This adds depth and a subtle tang. Soy sauce or coconut aminos are good substitutes if you are out.
1 tbsp cornstarch whisked into 2 tbsp cold water
This slurry thickens the sauce at the end. Arrowroot powder works as a 1:1 substitute for a gluten-free version.
2 tbsp chopped fresh parsley, for garnish
Flat-leaf parsley adds a clean finish. Thin-sliced green onions are a good swap if parsley is unavailable.
Tips & Tricks
Do not skip the sear
Browning the beef in a hot skillet for 4 to 5 minutes before it goes into the crockpot builds flavor that the slow cooker alone cannot create.
Keep the lid closed
Every time you lift the lid, the crockpot loses heat and adds 15 to 20 minutes to the cook time. Resist the urge to peek.
Thicken at the end, not the start
Cornstarch breaks down during long cooking, so whisk the slurry in during the last 15 minutes for a glossy sauce.
Cut the beef evenly
Uniform 1 1/2-inch cubes cook at the same rate, so you avoid dry pieces next to undercooked ones.
Pro Tips
Step-by-Step Instructions
1. Season and Sear the Beef
Pat the beef cubes dry and toss them with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat (about 400F / 205C) and sear the beef in batches for 4 to 5 minutes per batch, until deeply golden brown on all sides. Transfer the seared beef to the crockpot.
2. Add the Aromatics
Scatter half of the minced garlic (about 1 1/2 tbsp) over the beef and dot with 3 tbsp of the butter. Pour in the beef broth and Worcestershire sauce, then stir gently to combine.
3. Slow Cook the Beef
Cover and cook on low for 6 hours or on high for 3 1/2 hours, until the beef is fork-tender and pulls apart easily with light pressure. Do not lift the lid during cooking.
4. Finish with Garlic Butter
In the last 10 minutes, stir in the remaining 3 tbsp butter and 1 1/2 tbsp garlic. The butter should melt into the sauce and smell fragrant and nutty, not raw.
5. Thicken the Sauce
Whisk the cornstarch slurry into the hot liquid, cover, and cook on high for 10 to 15 minutes, until the sauce bubbles at the edges and coats the back of a spoon.
6. Garnish and Serve
Taste and adjust the salt, then sprinkle with chopped parsley. Serve hot over mashed potatoes, egg noodles, or rice.
Delicious Variations
Mushroom Lover's Version
Add 8 oz (225 g) sliced cremini mushrooms in step 2 for an earthy, meaty sauce.
Spicy Garlic Beef
Stir in 1 tsp red pepper flakes with the first garlic addition and finish with a squeeze of lime.
Asian-Inspired Bites
Swap the Worcestershire for soy sauce and add 1 tbsp grated ginger for a teriyaki-style sauce.
How to Store Crockpot Garlic Butter Beef Bites
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the beef submerged in the sauce so it stays moist.
Freezer
Freeze the cooled beef and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (about 300F / 150C) for 5 to 8 minutes, or in the microwave in 1-minute intervals, until steaming hot.
Frequently Asked Questions
Q: Can I put frozen beef in the crockpot for this recipe?
Yes, but you must thaw it first for this recipe because the searing step requires dry, thawed beef. Cooking frozen beef in a slow cooker keeps it in the temperature danger zone too long, so thaw overnight in the refrigerator.
Q: What is the best cut of beef for crockpot beef bites?
Boneless beef chuck roast is the best choice because its marbling breaks down into fork-tender bites after 6 hours of slow cooking. Bottom round and sirloin also work but will be slightly firmer.
Q: Why did my beef bites turn out tough?
The most common cause is undercooking, because tough beef usually needs more time, not less. Cook on low for the full 6 hours until the meat shreds with light pressure from a fork.
Q: Can I make this garlic butter beef in the oven instead?
Yes, bake it covered in a Dutch oven at 325F (165C) for 2 1/2 to 3 hours, until fork-tender. Add the final butter and garlic in the last 10 minutes, then thicken the sauce on the stovetop.
Q: Can I double this recipe in a 6-quart crockpot?
You can double it in a 6-quart crockpot, but fill the pot no more than two-thirds full so it heats evenly. Add 1 extra hour of cook time on low and sear the beef in more batches.
If you make these Crockpot Garlic Butter Beef Bites, leave a comment and a star rating below. I would love to hear what you served them with, and don't forget to pin the recipe for your next busy weeknight.
Crockpot Garlic Butter Beef Bites
Crockpot Garlic Butter Beef Bites are juicy, fork-tender chunks of beef slow-cooked in a rich garlic butter sauce for a hands-off dinner.
🧂 Ingredients
- 3 lb (1.36 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil, for searing
- 8 cloves garlic, minced (about 3 tbsp)
- 6 tbsp unsalted butter, divided
- 1 cup (240 ml) low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch whisked into 2 tbsp cold water
- 2 tbsp chopped fresh parsley, for garnish
📋 Instructions
- 1Season and Sear the Beef — Pat the beef cubes dry and toss them with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat (about 400F / 205C) and sear the beef in batches for 4 to 5 minutes per batch, until deeply golden brown on all sides. Transfer the seared beef to the crockpot.
- 2Add the Aromatics — Scatter half of the minced garlic (about 1 1/2 tbsp) over the beef and dot with 3 tbsp of the butter. Pour in the beef broth and Worcestershire sauce, then stir gently to combine.
- 3Slow Cook the Beef — Cover and cook on low for 6 hours or on high for 3 1/2 hours, until the beef is fork-tender and pulls apart easily with light pressure. Do not lift the lid during cooking.
- 4Finish with Garlic Butter — In the last 10 minutes, stir in the remaining 3 tbsp butter and 1 1/2 tbsp garlic. The butter should melt into the sauce and smell fragrant and nutty, not raw.
- 5Thicken the Sauce — Whisk the cornstarch slurry into the hot liquid, cover, and cook on high for 10 to 15 minutes, until the sauce bubbles at the edges and coats the back of a spoon.
- 6Garnish and Serve — Taste and adjust the salt, then sprinkle with chopped parsley. Serve hot over mashed potatoes, egg noodles, or rice.
