Ingredients
Steak and Potatoes
- 2 lbs Sirloin Tip Steak (cubed, or use chuck roast)
- 2 lbs Potatoes (cut into 2-inch pieces)
Seasonings and Butter
- 1 teaspoon Kosher Salt (omit if using salted butter)
- 2 Tablespoons Minced Garlic
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Steak Seasoning
- 1 stick Unsalted Butter (sliced)
- Green Onion (for garnish)
Instructions
- Prepare Ingredients: Cube the sirloin tip steak or chuck roast into bite-sized pieces. Cut the potatoes into roughly 2-inch chunks to ensure even cooking alongside the steak.
- Combine in Slow Cooker: Add the cubed steak, potatoes, and all seasonings including kosher salt, minced garlic, black pepper, garlic powder, onion powder, and steak seasoning into the slow cooker. Stir gently to evenly distribute the flavors without breaking up the meat or potatoes.
- Add Butter: Place the sliced unsalted butter on top of the mixture. The butter will melt slowly, infusing the ingredients with rich flavor and moisture as it cooks.
- Cook Low and Slow: Cover and cook on low for 5-7 hours, which will yield tender steak bites. Alternatively, cook on high for 3-4 hours. Begin checking for doneness at 5 hours on low or 3 hours on high to avoid overcooking and drying out the meat. The cook time may vary slightly based on the size of the meat and potato pieces.
- Serve: Once tender and cooked through, garnish with sliced green onions. Serve the garlic butter steak bites and potatoes as is or alongside a fresh green salad for a complete meal.
Notes
- Omit kosher salt if using salted butter to avoid oversalting.
- For the best texture, cut meat and potatoes in uniform sizes.
- Check meat tenderness early to prevent drying out the steak.
- Use sirloin tip for tender bites, or chuck roast for a more economical option.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
