Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1.5 lbs baby gold potatoes, halved or quartered
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ½ cup unsalted butter, melted
  • 4 cloves garlic, minced
  • ¼ cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Toss the cubed beef chuck and halved baby potatoes in a large bowl. Sprinkle with salt, pepper, garlic powder, and dried thyme, stirring until every piece is evenly coated in the seasoning.
  2. Place the seasoned potatoes at the bottom of the slow cooker. Layer the steak bites directly on top of the potatoes.
  3. Pour the melted butter, minced garlic, beef broth, and Worcestershire sauce over the meat. Secure the lid and cook on Low for 8 hours (or High for 4 hours) until the beef yields easily to a fork.
  4. Carefully stir the contents to incorporate the thickened juices and garnish with fresh chopped parsley.