If we were neighbors, I’d probably hand you a warm bowl of this before you even said hello. Crockpot Garlic Butter Beef Tips and Potatoes is one of those set it and forget it dinners I make when the day runs away and we’re all a bit peckish and cranky. I tossed it together once after soccer practice, garlic on my fingers, butter softening on the counter, and the whole house smelled like the cozy hug you hope for at 6 pm. Also, confession, I told myself I’d save some for the next day. I did not.

Funny thing, I used to think beef tips had to be fussy. Fancy cut, fancy pan, fancy mood. Nope. The crockpot does the heavy lifting, and honestly, it’s kinder than I am on a Monday. And if you’re the measure every grain of salt type, cool; but if you cook like me, a little this and that goes a long way.

Why I keep making this when life is loud

I make this when I want dinner to greet me at the door. The garlic butter does the whole welcome home thing.
My family goes a little bonkers for the potatoes. They soak up the buttery broth and, well, that’s dinner done.
On nights I can’t be bothered to sear, I don’t. When I do, wow, the flavor pops; but skipping it isn’t a crime.
I’ve messed up thickening sauces before, but this one forgives me. Probably because butter minds its own business and plays nice.
(Tiny rant) I used to over season early then get salty at the end. Now I season twice, lightly, and it’s all good.

What you’ll need, give or take

900 g to 1 kg beef tips or stew meat, trimmed. Sirloin tips if you can, chuck works great too. I sometimes use top round when I find a deal.
680 g baby potatoes, halved if large. Yukon Golds are ace; red potatoes hold shape nicely.
6 tablespoons unsalted butter, divided. My grandmother always insisted on a certain brand, but honestly any version works fine.
6 cloves garlic, minced. Or a hefty tablespoon of the jarred stuff when I’m in a hurry.
1 cup beef broth, low sodium if you can swing it.
1 tablespoon Worcestershire. I add a teaspoon soy sauce sometimes for extra oomph.
1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme.
1 teaspoon kosher salt to start, plus more to taste; black pepper, several grinds.
1 tablespoon cornstarch mixed with 2 tablespoons water, for thickening at the end.
Fresh parsley, a handful, chopped. Optional squeeze of lemon to brighten.
Optional add ins: 225 g mushrooms, thick slices; 2 carrots in chunky coins; a splash of cream for extra silk.

Not sure what size crock you’ve got? This fits comfortably in a 5 to 6 quart slow cooker. If you’re browsing sizes, I like this simple guide from The Kitchn on slow cooker sizes.

Let’s make it without fuss

Pat the beef dry. Season with a pinch of salt and pepper. If you’ve got the time, quickly sear in a hot skillet with 1 tablespoon oil, 1 to 2 minutes per side. It’s optional, but it adds lovely browned bits. If you’re curious about why searing helps, this piece from Serious Eats on searing is nerdy in a good way.
Add potatoes to the crockpot, then the beef on top. Toss in mushrooms and carrots if using.
Melt 4 tablespoons butter in a small pan over low heat. Stir in the minced garlic, paprika, onion powder, thyme, Worcestershire, and soy if using. Let it get fragrant for 30 seconds. This is where I usually sneak a taste, purely for science.
Pour the garlicky butter and the beef broth over everything in the crock. Give a gentle stir. It might look a bit pale and weird at this stage, don’t worry, it always does.
Cook on Low for 6 to 7 hours or on High for about 3 to 4 hours, until the beef is tender and the potatoes are very soft but not falling apart. On second thought, if your potatoes are tiny, check early.
Whisk the cornstarch with water. Stir it into the crock. Turn to High and cook 10 to 15 minutes until the sauce lightly thickens. If it gets too thick, splash in more broth.
Stir in the remaining 2 tablespoons butter and a squeeze of lemon if you like. Taste and add salt until it sings. Finish with parsley.

Side note that’s not about dinner: this is the moment my dog pretends he knows what parsley is, which, bless him, he does not.

Notes I learned the slightly hard way

Butter timing matters. Adding a bit at the end keeps the sauce glossy. I once tossed it all in at the start and it was fine, but not silky.
Don’t crowd the pan if you sear. Actually, I find it works better if you do two quick batches rather than one steamy one.
Thyme can take over. If yours is extra pungent, half the amount, then adjust later.
Salt in layers. A little on the beef, then another pinch after thickening. Less chance of a salty puddle.
If you use starchy potatoes and cut them tiny, they will thicken the sauce on their own. Neat trick, but they can go floury if you overdo it.

Variations I tried so you dont have to

Mushroom lovers version: add 225 g cremini and a splash of sherry. Proper cozy.
Herby lemon: skip paprika, add rosemary and a full lemon zest. Bright, almost Sunday roast vibes.
Creamy finish: stir in 60 ml cream at the end. Luxurious, borderline dangerous in the best way.
The one that didn’t quite work: I tried sweet potatoes once. Tasted fine, but the sweetness wrestled the garlic butter and won. Not my favorite.

Gear that helps, and a simple workaround

A 5 to 6 quart slow cooker is ideal. I said ideal, not mandatory.
No slow cooker? Do a low oven braise in a Dutch oven at 160 C for about 2.5 hours, covered, checking liquid halfway. It’s not exactly the same, but gets you very close.
A skillet for optional searing. A nonstick works in a pinch, cast iron is my buddy.
Small whisk for the slurry. Or a fork, truly.

Food safety note for the cautious among us, me included: keeping the crock on Low and not overcrowding helps it heat safely. If you like a quick read, this USDA slow cooker guide is handy.

Crockpot Garlic Butter Beef Tips and Potatoes

Storing and reheating without fuss

Fridge: cool, then store in an airtight container up to 3 days. I think this tastes even better the next day, once the flavors make friends.
Freezer: up to 2 months. Thaw overnight, reheat gently with a splash of broth.
Reheat: stovetop over medium low until hot. Add a pat of butter if it looks shy. Though honestly, in my house it never lasts more than a day.

How we like to serve it at my table

With a green salad and lemony dressing to cut the richness.
Over a scoop of garlicky mashed cauliflower when I’m pretending to be virtuous.
With crusty bread to chase the sauce. Or spoon it over rice when there’s leftover rice lurking.

Pro tips, learned the fun way

I once tried rushing the sear on high heat and regretted it because the oil smoked, the kitchen smelled wild, and the beef browned unevenly. Hot pan, dry beef, short sear, done.
I dumped the slurry in all at once once, and it clumped. Whisk first, stream it in, stir. Easy fix.
Adding all the salt early seemed smart, but as the sauce reduced a touch, it got too bold. Season lightly early, finish to taste.
Don’t skip tasting right before serving. The lemon squeeze at the end seems small, but it wakes up the whole thing.

FAQ, straight from real questions

Can I use a different cut of beef?
Yes. Sirloin tips are tender, but chuck roast cut into large cubes works great. Round is leaner, so keep the butter as written.

Do I have to sear first?
Nope. It adds depth; skip it if you’re short on time. Dinner will still be very good.

Can I make this gluten free?
Use a gluten free Worcestershire and thicken with cornstarch like in the directions. You’re set.

What if my sauce is thin?
Give the slurry a minute or two more, lid off. Or mash a couple potato pieces into the liquid, that trick works a charm.

Could I add onions?
Absolutely, half a large onion in wedges. They melt into the sauce and smell like a hug form the oven.

Is it okay to prep the night before?
Yes, but keep the beef and potatoes separate from the salty liquids until morning. Actually, I find it works better if you mix the sauce in a jar and just pour it in when you’re ready.

Can I double the recipe?
If your crock has room. Don’t fill past two thirds. Stir once halfway if you can.

Quick recap for the busy cook

Beef tips, potatoes, garlic butter, a cozy crock, and a little patience. That’s the whole mood. When you want low effort and all the comfort, Crockpot Garlic Butter Beef Tips and Potatoes does the job, no drama, plenty of flavor.

Crockpot Garlic Butter Beef Tips and Potatoes