Crockpot Ribeye Bites with Bourbon Gravy: Easy Dump Dinner Step-by-step instructions

Before you start

Before starting, cut the ribeye into 1-inch cubes, trimming any excess fat if desired. Quarter the red bliss potatoes—if they are small, you can halve them. No need to peel the potatoes or carrots. Measure out the butter pats and have the gravy jar ready.

Set out a 6-quart slow cooker. There is no need to preheat or brown anything; this recipe is truly dump-and-go. If you plan to serve over rice, start the rice cooker or pot of rice before you begin layering the slow cooker ingredients, so everything is ready at the same time.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cubed ribeye bites in the bottom of a 6-quart slow cooker in an even layer. Scatter the baby carrots and quartered red bliss potatoes over the beef. Pour the mushroom bourbon gravy evenly over the top. Dot with the butter pats.
   Look for The beef, carrots, and potatoes should be well distributed, with gravy covering most of the surface.
   Tip No need to stir—the slow cooker will blend the flavors as it cooks.

At the end of this phase, the slow cooker contains a neat layer of raw beef, carrots, and potatoes, with the gravy poured over and butter pats dotting the top. The ingredients should be evenly distributed, and the gravy should cover most of the surface.

The raw beef will look pink and marbled, and the vegetables will be bright orange and red. There's no need to stir—the slow cooker will handle the rest. This is the 'dump it in' moment, so everything should look tidy and ready to cook.

Slow Cook Until Tender

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the beef is fork-tender and the potatoes are easily pierced. The gravy should be bubbling gently around the edges. Let it rest for 3 minutes before slicing.
   Look for The beef should be tender but not falling apart, and the potatoes should offer no resistance when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender beef, use the LOW setting. Check for doneness at the lower end of the time range to avoid overcooking.

After 4 to 6 hours on low, the slow cooker will be bubbling gently around the edges, and the kitchen will smell richly of beef and bourbon. The gravy will have darkened and thickened slightly, and the beef should look browned and tender.

The carrots will have softened and taken on a glossy sheen, and the potatoes will be easily pierced with a fork. The butter will have melted into the sauce, giving it a silky finish. Before moving to the next phase, check that the beef is fork-tender and cooked through.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker and let the beef rest in the gravy for at least 3 minutes before serving. Serve the beef, carrots, and potatoes over steamed white rice, spooning extra gravy over the top.
   Look for The meat should rest, allowing the juices to redistribute, and the gravy will thicken slightly as it sits.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The beef must rest at least 3 minutes before serving to ensure juiciness.

After turning off the slow cooker, let the beef rest in the gravy for at least 3 minutes. The gravy will settle slightly, and the meat will reabsorb its juices. When you lift a piece of beef, it should be moist and tender. The carrots and potatoes will be coated in the rich sauce, and the flavors will have melded together. Serve over rice with a generous ladle of gravy. The dish should look glossy and inviting, with steam rising from the bowl.

Common mistakes

One common mistake is opening the slow cooker lid too often, which lets heat escape and extends the cooking time. Resist the urge to peek—trust the process. Another issue is overcooking the beef, which can make it dry and tough even in a slow cooker.

Stick to the recommended time range and check for doneness at the lower end. Also, avoid overcrowding the slow cooker; if you have more than 2 pounds of beef, consider using a larger cooker or cooking in batches. Finally, don't skip the rest time after cooking—it's essential for juicy meat.

How to tell it’s done

The dish is done when the beef is fork-tender and the potatoes are easily pierced with a knife. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute. The gravy will be bubbling and slightly thickened, and the carrots should be tender but not mushy. If the beef is still chewy, continue cooking and check every 30 minutes.

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