Cowboy Butter Broccoli Beef Bites: Easy Slow Cooker Dinner Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 1-inch cubes if not already done. Wash and trim the broccoli into small florets, and slice the baby bella mushrooms.

If using store-bought cowboy butter, slice it into rounds so it melts evenly. Measure out the au jus mix. Have a 6-quart slow cooker ready. No need to preheat or brown anything—just layer the ingredients in the insert and turn it on.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the cubed beef chuck stew meat in the bottom of a 6-quart slow cooker. Scatter the broccoli florets and sliced baby bella mushrooms evenly over the beef. Top with the sliced garlic-herb cowboy butter and sprinkle the au jus gravy mix over everything.
   Look for The slow cooker insert will be full but not overflowing; the butter and au jus mix are distributed evenly.
   Tip For even cooking, try to spread the beef in a single layer at the bottom. The broccoli and mushrooms can pile up slightly.

The raw beef, broccoli, mushrooms, butter, and au jus mix are all in the slow cooker, nestled together. The butter is starting to melt, and the aroma of garlic and herbs begins to fill the kitchen.

Everything looks fresh and vibrant, with the red beef contrasting against the green broccoli and earthy mushrooms. The slow cooker is set, and the lid is on—now the waiting begins.

Slow Simmer

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the beef is fork-tender and the broccoli is tender but still bright green. Stir gently once halfway through, if possible, to redistribute the butter and au jus. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently, the beef shreds easily with a fork, and the broccoli is tender-crisp.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid too often—each peek adds 20 minutes of cooking time. Stir only if you can do it quickly.

After a few hours, the slow cooker is bubbling gently, and the sauce is turning a rich golden brown. The beef is visibly tender, and the broccoli has softened but still holds its shape. The smell is intoxicating—garlic, butter, and savory au jus. A quick stir reveals that the butter has fully melted into the sauce, coating everything in a glossy, flavorful glaze.

Serve and Savor

3. 3Serve Over Mashed Potatoes
   Once the beef is cooked through and tender, let it rest in the slow cooker for 5 minutes. Serve the beef, broccoli, and mushrooms over creamy whipped mashed potatoes, spooning the garlic-herb au jus over the top.
   Look for The beef is pull-apart tender and the sauce is rich and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 15 minutes.

The beef is pull-apart tender, and the broccoli is perfectly tender-crisp. The sauce is thick enough to cling to a spoon and rich with flavor. When you lift a spoonful, it's steaming and aromatic, with pieces of beef, broccoli, and mushroom coated in the golden au jus. The mashed potatoes are ready, and the first bite is pure comfort.

Common mistakes

One common mistake is lifting the lid too often to check on the food, which lets heat escape and extends cooking time. Another is cutting the broccoli too large, so it stays crunchy while the beef is done.

Overcrowding the slow cooker is rarely an issue here, but if the insert is too full, the ingredients may not cook evenly. Finally, don't skip the rest time before serving—it helps the beef stay juicy.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart, and the broccoli is tender but still has a slight bite. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer, but because it's cooked low and slow, it will likely be much higher.

The sauce should be bubbling and slightly thickened. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest