Crockpot Garlic Butter Steak Bites

by

Crockpot Garlic Butter Steak Bites

  • Prep time: 15 minutes

  • Cook time: 4–6 hours (Low) or 2–3 hours (High)

  • Servings: 4–6 people

Ingredients

  • 2 lbs Sirloin tips, Stew meat, or Chuck roast (cut into 1-inch cubes)

  • 1/2 cup Beef broth (low sodium preferred)

  • 1/4 cup Soy sauce

  • 1 tbsp Worcestershire sauce

  • 4 cloves Garlic, minced

  • 1 tsp Onion powder

  • 1/2 tsp Dried thyme or rosemary

  • 1/4 cup Unsalted butter, cubed

  • 2 tbsp Cornstarch + 2 tbsp Water (for the slurry)

  • Optional: Fresh parsley for garnish

Instructions

  1. Sear (Optional but Recommended): For maximum flavor, heat a skillet over high heat with a splash of oil. Brown the steak cubes for 1–2 minutes just to get a crust. Transfer to the crockpot.

  2. Season: Add the beef broth, soy sauce, Worcestershire sauce, minced garlic, onion powder, and herbs to the crockpot. Stir to coat the meat.

  3. Slow Cook: Place the cubed butter on top of the meat. Cover and cook on Low for 4–6 hours or High for 2–3 hours until the steak is tender.

  4. Thicken the Sauce: About 30 minutes before serving, whisk the cornstarch and water in a small bowl to create a slurry. Stir it into the crockpot. Cover and cook on High for the remaining 30 minutes until the sauce bubbles and thickens.

  5. Serve: Give it a final stir and serve over your favorite base.

Notes & Tips for Success

  • Meat Choice: Sirloin is leaner and holds its shape well. Chuck roast is fattier but becomes incredibly tender (like a pot roast) when slow-cooked.

  • Don’t Overcook: Even in a slow cooker, steak can become “mushy” if left for 10+ hours. Stick to the 4–6 hour window on Low.

  • Salt Control: Between the soy sauce and beef broth, there is plenty of salt. Taste the sauce after cooking before adding any extra table salt.

Nutritional Information (Per Serving)

Estimate based on 1/6 of the recipe.

Nutrient Amount
Calories 310 kcal
Protein 34g
Fat 16g
Carbohydrates 4g
Sodium 680mg

The Benefit of This Dish

Aside from being a crowd-pleaser, this recipe is highly efficient. It uses mechanical tenderization (slow heat) to turn tougher, cheaper cuts of beef into a gourmet-style meal. It’s also an excellent source of high-quality protein and iron, making it a fueling dinner for active families.

Common Q&A

Q: Can I make this with frozen meat?

A: It is not recommended for food safety reasons; the meat stays in the “danger zone” temperature-wise for too long. Thaw your steak in the fridge overnight first.

Q: What should I serve this with?

A: It pairs beautifully with garlic mashed potatoes, cauliflower rice (for low carb), or toasted sourdough bread to soak up the gravy.

Q: Can I add vegetables?

A: Absolutely. Mushrooms and sliced onions are fantastic additions. Add them at the very beginning with the steak.

Leave a Comment