Slow Cooker Garlic Herb Beef Bites
This tender, slow-cooked beef is rich, juicy, and packed with bold garlic and herb flavor. Perfect for serving over rice, mashed potatoes, or tucked into warm sandwiches.
Ingredients
For the Beef
2 1/2 to 3 pounds beef chuck roast, cut into large cubes
1 large onion, diced
Salt and black pepper to taste
For the Flavorful Sauce
1/2 cup low-sodium soy sauce
1/2 cup beef broth
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
5 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (if thickening)
Instructions
Step 1: Prepare the Base
Place the diced onions evenly at the bottom of your slow cooker. Season the beef cubes lightly with salt and pepper, then arrange them over the onions.
Step 2: Make the Sauce
In a bowl, whisk together soy sauce, beef broth, olive oil, Worcestershire sauce, brown sugar, Dijon mustard, minced garlic, thyme, oregano, smoked paprika, and red pepper flakes. Mix until fully combined.
Step 3: Combine
Pour the sauce evenly over the beef cubes, making sure all pieces are well coated.
Step 4: Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours. The beef should become fork-tender and rich in flavor.
Step 5: Optional Thickening
If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry. Stir it into the slow cooker during the last 20–30 minutes of cooking and allow the sauce to thicken.
Step 6: Serve
Gently stir the beef before serving to coat everything in the sauce. Serve hot over mashed potatoes, rice, egg noodles, or alongside roasted vegetables. Garnish with fresh parsley if desired.
Preparation Time 15 minutes
Cook Time 7–8 hours (low) or 4–5 hours (high)
Servings 6–8
Helpful Tips
For extra richness, add 1 tablespoon butter during the last 30 minutes.
Add sliced carrots or baby potatoes for a complete one-pot meal.
Leftovers taste even better the next day and can be stored in the refrigerator for up to 4 days.