Cowboy Butter Pepper Beef Bites: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before you start, cut the beef chuck into 1-inch cubes if not already done. Slice the bell peppers into thick strips and cut the red onion into wedges. If using store-bought cowboy butter, slice it into rounds or chunks so it melts evenly.

Have the au jus mix packet ready. No need to brown the beef first — the slow cooker will do all the work. Make sure the slow cooker is clean and dry. This recipe is truly dump-and-go, so there is minimal prep and no extra dishes.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the cubed beef chuck in the bottom of a 6-quart slow cooker. Scatter the sliced bell peppers and red onion wedges over the beef. Place the slices of garlic-herb cowboy butter on top of the vegetables. Sprinkle the au jus mix evenly over everything.
   Look for The slow cooker should be about half full, with the butter and au jus mix visible on top.
   Tip No need to stir — the layers will meld as they cook.

At the end of this phase, the slow cooker contains layers of raw beef, peppers, onions, butter slices, and a sprinkle of au jus mix. The colors are vibrant, and the butter is still solid. The ingredients are not mixed, which is fine. The slow cooker is ready to be turned on. There is no need to stir or add liquid. The setup takes just a few minutes and the dish is ready to cook.

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. The butter will melt and combine with the au jus and meat juices to create a rich gravy. Stir gently once halfway through if possible. Let it rest for 3 minutes before slicing.
   Look for The beef should shred easily with a fork and the sauce should be bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender result, cook on LOW. If using HIGH, check for doneness at the 3-hour mark.

After several hours, the slow cooker smells richly savory with garlic and herbs. The butter has melted and combined with the meat juices and au jus to form a bubbling, golden-brown gravy.

The beef is visibly darker and tender, and the peppers and onions have softened. The sauce is thin but flavorful. The beef should be fork-tender, and the internal temperature should be at least 145°F (63°C).

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker and let the beef rest for at least 3 minutes before serving. Spoon the beef, peppers, and onions over mashed potatoes or rice, and ladle the buttery au jus over the top.
   Look for The meat should be glistening with sauce and the vegetables tender but still holding their shape.
   Tip The resting time allows the juices to redistribute, making each bite more succulent.

Once the slow cooker is off, the beef rests in the hot sauce. The meat is glistening, and the peppers and onions are tender. The sauce has slightly thickened as it cools. When spooned over mashed potatoes, the beef and vegetables are coated in the glossy gravy. The dish is ready to serve, and the flavors have melded into a rich, comforting meal.

Common mistakes

One common mistake is opening the slow cooker too often, which lets heat escape and extends the cooking time. Resist the urge to peek — the recipe will work without stirring. Another mistake is using a lean cut of beef, which can become dry and tough. Stick with chuck or another well-marbled cut.

Also, be sure to cut the vegetables into large enough pieces; if they are too small, they will turn to mush during the long cooking. Finally, do not add extra liquid unless the sauce seems too thick — the beef and vegetables release enough moisture to create a rich gravy.

How to tell it’s done

The beef is done when it is fork-tender and easily pulls apart with a fork. The internal temperature should read at least 145°F (63°C) for whole cuts of beef, but after 6 to 8 hours on low, it will be well above that.

The sauce should be bubbling and slightly thickened, and the peppers and onions should be tender but not mushy. If the beef is still chewy, continue cooking for another 30 to 60 minutes. 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