Cowboy Butter Broccoli Ribeye Bites: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before starting, cut the ribeye into 1-inch cubes and pat them dry with paper towels. Wash and trim the broccoli into bite-size florets, and slice the mushrooms. Have your slow cooker ready and the cowboy butter softened if needed.

Measure out the au jus mix. There's no need to sear the beef first—the slow cooker does all the work—but if you have time, a quick sear in a hot skillet adds extra flavor.

Instructions

Prep and Layer

1. 1Prep the Ingredients
   Cut the ribeye into 1-inch cubes, trimming any large pieces of fat if desired. Wash and trim the broccoli into bite-size florets. Slice the baby bella mushrooms. Have the cowboy butter and au jus mix ready.
   Look for Cubes are uniform for even cooking.
   Tip Pat the beef dry with paper towels for better browning if searing first.
2. 2Layer in the Slow Cooker
   Place the cubed ribeye in the bottom of a 6-quart slow cooker. Scatter the broccoli florets and sliced mushrooms over the beef.
   Look for Ingredients are evenly distributed in the insert.
   Tip No need to stir; layers will meld during cooking.

At the end of this phase, you'll have a neatly arranged slow cooker insert with the beef on the bottom, topped with broccoli and mushrooms.

The ingredients should be evenly distributed, and the butter and au jus mix are ready to be added. Everything should look fresh and vibrant.

Slow Cook

3. 3Add Butter and Au Jus
   Place the sticks of garlic-herb cowboy butter on top of the beef and vegetables. Sprinkle the dry au jus mix evenly over everything.
   Look for Butter and seasoning cover the top.
   Tip If using homemade cowboy butter, soften it slightly to make it easier to distribute.
4. 4Slow Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the beef is tender and the broccoli is crisp-tender. Stir gently once halfway through if possible. Let it rest for 3 minutes before slicing.
   Look for A rich, buttery aroma fills the kitchen.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low keeps the beef tender; high heat may toughen it.

After a few hours, your kitchen will smell richly of butter and herbs. The beef will be visibly tender, the broccoli will have deepened in color, and the mushrooms will have softened. The sauce will be bubbling gently around the edges. Stir gently if you can, but avoid over-stirring.

Rest and Serve

5. 5Check Temperature and Rest
   Check that the beef has reached an internal temperature of at least 145°F (63°C) using an instant-read thermometer. Let the beef rest for at least 3 minutes before serving.
   Look for Thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows juices to redistribute, keeping the beef moist.
6. 6Serve
   Serve the cowboy butter broccoli ribeye bites over creamy mashed potatoes or with crusty bread. Spoon extra au jus over each serving.
   Look for Beef is tender and glistening with butter sauce.
   Tip For a thicker sauce, whisk in a cornstarch slurry and simmer briefly.

Once the beef reaches 145°F (63°C) and rests, the dish is ready. The beef should be moist and pull apart easily, the broccoli tender but not mushy, and the sauce thick and glossy. Serve immediately over mashed potatoes or with bread to soak up the delicious au jus.

Common mistakes

One common mistake is cooking on high heat, which can make the beef tough and the broccoli mushy. Always use low heat for the best texture. Another is overloading the slow cooker—leave some space for steam to circulate.

Also, avoid opening the lid too often, as this releases heat and extends cooking time. Finally, don't skip the resting step; it's essential for juicy beef.

How to tell it’s done

The dish is done when the beef is fork-tender and has reached an internal temperature of at least 145°F (63°C). The broccoli should be easily pierced with a fork but still have a slight bite.

The sauce will be bubbling and slightly thickened, and the mushrooms will be soft and glossy. 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