Ingredients
Scale
- 2 lbs beef sirloin or chuck roast, cut into bite-sized pieces
- 4 tablespoons unsalted butter, melted
- 5 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional for a spicy kick)
- 1 cup beef broth or stock
Instructions
- Start by preparing your ingredients. Cut the beef into bite-sized cubes, mince the garlic, and chop the parsley. Pre-measure your seasonings so everything is ready to go.
- In a small bowl, combine the melted butter, minced garlic, parsley, paprika, salt, black pepper, and red pepper flakes if using. Stir well to create a flavorful garlic butter infusion.
- Place the beef pieces in the slow cooker. Pour the garlic butter mixture over the meat, ensuring each piece is well coated. Add the beef broth for moisture and flavor.
- Cover and cook on the low setting for about 6–8 hours or on high for 3–4 hours. The beef will become incredibly tender and infused with buttery garlic aroma.
- Once cooked, give everything a gentle stir to distribute the garlic butter sauce evenly. Serve hot over rice, mashed potatoes, or a bed of sautéed vegetables.
Notes
- For extra flavor, garnish with additional chopped parsley or a squeeze of lemon juice.
- To make it gluten-free, ensure your beef broth is labeled gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of beef broth if needed for moisture.
- Prep Time: 15 minutes
- Cook Time: 4 to 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: High-Protein, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg