Crockpot Ribeye Bites with Bourbon Gravy: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always choose a well-marbled cut like ribeye. The marbling melts during slow cooking, keeping the meat moist and flavorful.

If you use a leaner cut, like sirloin, reduce the cooking time slightly to prevent drying out. Cut the beef into uniform cubes so they cook evenly. And don't skip the rest time—it's the difference between juicy and dry meat.

To make this dish even richer, you can add a splash of heavy cream or a spoonful of sour cream to the gravy just before serving, but that's optional.

If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. For a touch of freshness, garnish with chopped parsley or thyme before serving. These small tweaks can elevate the dish without changing its essence.

Variations

• Add Mushrooms: Stir in 8 oz of sliced cremini mushrooms along with the carrots and potatoes for extra earthy flavor. The mushrooms will absorb the bourbon gravy and become tender. If using canned mushrooms, drain them first to avoid excess liquid.
• Spicy Kick: Add 1 teaspoon of smoked paprika and a pinch of cayenne pepper to the gravy before pouring it over the beef. For more heat, include a diced jalapeño or a few dashes of hot sauce. This adds a smoky, spicy layer that complements the bourbon.
• Herb Infusion: Tuck a few sprigs of fresh rosemary and thyme into the slow cooker before cooking. The herbs will infuse the gravy with aromatic notes. Remove the sprigs before serving. You can also add a bay leaf for extra depth.
• Vegetable Swap: Replace the red bliss potatoes with sweet potatoes or parsnips, and swap the baby carrots for sliced parsnips or turnips. This creates a slightly sweeter, earthier dish. Adjust cooking time if using denser vegetables, and check for tenderness before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed to loosen the gravy.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a little beef broth or water to maintain a saucy consistency.

Let the dish cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. The flavors will continue to meld, making leftovers even more delicious. When reheating, add a splash of beef broth or water to loosen the gravy, and warm gently on the stovetop or in the microwave.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed.

You can also cook the entire dish ahead and refrigerate it for up to 4 days; reheat gently before serving. The dish also freezes well for up to 3 months.

Serving ideas

Serve the ribeye bites and vegetables over steamed white rice, egg noodles, or mashed potatoes to soak up the rich bourbon gravy. A side of crusty bread or a simple green salad would round out the meal nicely. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. The gravy is the star, so make sure to spoon extra over each serving.

This dish is hearty enough to stand alone, but it also pairs well with a glass of red wine or a bourbon cocktail to echo the flavors. For a family-style presentation, bring the slow cooker to the table and let everyone serve themselves.

Garnish with chopped fresh parsley or thyme for a pop of color. Leftovers can be transformed into a quick stew by adding more broth and vegetables.

Frequently asked questions

Recipe card

Crockpot Ribeye Bites with Bourbon Gravy: Easy Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb well-marbled ribeye steak, cut into 1-inch cubes
• 1 lb baby carrots
• 1 1/2 lb red bliss potatoes, quartered
• 1 jar (12 oz) mushroom bourbon gravy
• 4 tbsp salted butter, cut into pats

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

28 g

Fat

35 g

Fiber

5 g

Sugar

8 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.