Cowboy Butter Ribeye Bites with Green Beans and Potatoes Step-by-step instructions

Before you start

Before you start, cut the ribeye steak into 1-inch cubes and pat them dry with paper towels. Trim the green beans and peel and cube the russet potatoes. Slice the cowboy butter into pats so it melts evenly. Have the dry au jus mix measured and ready.

No need to brown the beef first—the slow cooker does all the work. Set out your 6-quart slow cooker and a large spoon for serving. This recipe is truly dump-and-go, so all the prep is just chopping and measuring.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed ribeye bites in the bottom of a 6-quart slow cooker in an even layer. Scatter the trimmed green beans over the beef, then add the cubed russet potatoes on top. Lay the slices of garlic-herb cowboy butter over the vegetables and beef. Sprinkle the dry au jus mix evenly over everything.
   Look for The slow cooker should be about two-thirds full, with butter slices visible on top.
   Tip Cut the potatoes and beef into similar-sized cubes so they cook evenly.
2. 2Cook on Low
   Cover the slow cooker with the lid. Cook on low for 6 hours, or until the beef is tender and the potatoes are fork-tender. Do not stir during cooking, as this helps the flavors meld and the beef stay moist. Let it rest for 3 minutes before slicing.
   Look for The aroma of garlic and butter will fill the kitchen, and the liquid will be bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid; every peek releases heat and extends cooking time.
3. 3Check for Doneness
   After 6 hours, check that the beef has reached an internal temperature of 145°F (63°C) using an instant-read thermometer. The potatoes should be easily pierced with a fork, and the green beans should be tender but still have a slight bite. If not done, continue cooking in 30-minute increments.
   Look for The beef should be fork-tender and the sauce thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

After layering all ingredients, the slow cooker should be about two-thirds full. The butter slices sit on top, and the au jus powder is sprinkled over. As it cooks, the butter melts and the sauce begins to bubble.

The kitchen fills with the aroma of garlic and herbs. After 6 hours, the beef is tender, the potatoes are soft, and the green beans are bright green. The sauce is a rich golden brown, and everything is coated in a buttery glaze.

Rest and Stir

4. 4Rest the Meat
   Turn off the slow cooker and let the beef rest in the warm sauce for at least 3 minutes. This resting period ensures the meat stays juicy and tender.
   Look for The sauce will settle, and the beef will look glossy and moist.
   Tip Use this time to prepare any sides, like mashed potatoes or crusty bread.
5. 5Stir Gently
   Gently stir the contents of the slow cooker to coat the beef and vegetables with the buttery au jus. Be careful not to break up the beef cubes.
   Look for The sauce should be a rich golden brown and coat the back of a spoon.
   Tip If the sauce seems thin, let it sit uncovered for 10 minutes to reduce slightly.

After turning off the slow cooker, let the beef rest in the warm sauce for at least 3 minutes. The sauce will settle, and the beef will look glossy. When you stir gently, the beef and vegetables are evenly coated. The sauce should be thick enough to coat the back of a spoon. If it's too thin, let it sit uncovered for a few minutes to reduce. The dish is now ready to serve, with the beef tender and the vegetables perfectly cooked.

Serve

6. 6Serve Over Mashed Potatoes
   Spoon the cowboy butter ribeye bites, green beans, and potatoes over a bed of creamy mashed potatoes on each plate. Ladle extra au jus over the top for extra flavor.
   Look for The dish should look hearty and inviting, with steam rising from the sauce.
   Tip For a family-style dinner, place the slow cooker on the table and let everyone serve themselves.

Spoon the cowboy butter ribeye bites, green beans, and potatoes over a bed of creamy mashed potatoes. Ladle extra au jus over the top. The dish should look hearty and inviting, with steam rising from the sauce. The beef is fork-tender, the green beans are crisp-tender, and the potatoes are fluffy. The sauce is rich and buttery, with a savory depth from the au jus. Serve immediately, with extra sauce on the side if desired.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Every time you open the slow cooker, heat escapes and adds 20 to 30 minutes to the cooking time. Another mistake is cutting the beef and potatoes into uneven pieces, which leads to some pieces overcooking while others remain undercooked.

Also, don't stir the pot while it cooks—stirring can break up the beef and make the sauce cloudy. Finally, avoid using lean cuts of beef, as they can dry out during the long cook time. Stick with well-marbled ribeye or similar.

How to tell it’s done

The dish is done when the beef reaches an internal temperature of 145°F (63°C) on an instant-read thermometer. The beef should be fork-tender and easily pull apart, but still juicy. The potatoes should be soft and easily pierced with a fork, and the green beans should be tender-crisp, not mushy.

The sauce will be slightly thickened and glossy. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute. If the beef isn't quite tender, continue cooking in 30-minute increments.

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