Cowboy Butter Ribeye Bites with Carrots and Potatoes Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose a well-marbled ribeye and cut it into uniform cubes. If you have time, sear the cubes in a hot skillet before adding them to the slow cooker—this adds a caramelized crust and deeper flavor.

However, the recipe works perfectly without searing, making it truly dump-and-go. For a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce during the last 30 minutes of cooking.

The garlic-herb cowboy butter can be homemade: blend 1 cup softened butter with 2 cloves minced garlic, 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika, and a pinch of salt.

This makes about 2 sticks. If you prefer a spicier dish, add a pinch of cayenne or red pepper flakes. The butter also freezes well, so you can make extra for future meals.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms with the carrots and potatoes. They will absorb the butter sauce and add an earthy flavor. No other changes needed.
• Use Chuck Roast: Substitute chuck roast cut into 1-inch cubes for the ribeye. Cook on LOW for 8 hours for fall-apart tender meat. The flavor is equally rich, and it's often more budget-friendly.
• Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes or a diced jalapeño with the vegetables. The heat complements the buttery sauce without overpowering it.
• Herb Swap: Use a store-bought herb butter with rosemary and thyme instead of the cowboy butter. The flavor will be more traditional and still delicious.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

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 low heat, adding a splash of broth or water to loosen the sauce. Or microwave in 30-second bursts, stirring between.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making the leftovers even more delicious.

Reheat gently in a saucepan over low heat or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much. The dish can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

This recipe is ideal for meal prep. Cut the beef and vegetables the night before and store them separately in the refrigerator. In the morning, layer everything in the slow cooker, add the butter and au jus, and set it to cook.

You can also assemble the entire dish in the slow cooker insert and refrigerate overnight; then place it in the base and start cooking when ready. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the ribeye bites and vegetables over creamy mashed potatoes, as shown in the video. The mashed potatoes soak up the buttery au jus, making every bite rich and satisfying. For a lighter option, serve over rice, egg noodles, or with crusty bread for dipping. A simple green salad with a vinaigrette adds brightness and balances the richness.

For a complete meal, consider adding a side of steamed green beans or roasted asparagus. The dish is hearty enough to stand alone, but the vegetables add color and texture. If you have leftover gravy, spoon it over the sides or use it as a dipping sauce for bread. This meal is perfect for a cozy family dinner or a casual gathering with friends.

Frequently asked questions

Recipe card

Cowboy Butter Ribeye Bites with Carrots and Potatoes

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb ribeye steak, cut into 1-inch cubes
• 1 lb baby carrots
• 1 1/2 lb red bliss potatoes, quartered
• 2 sticks garlic-herb cowboy butter, softened
• 1 oz au jus mix

Instructions

1. Place the cubed ribeye bites in the bottom of a 7-quart slow cooker in an even layer. Scatter the baby carrots and quartered red bliss potatoes over the beef, distributing them evenly. Place the two sticks of garlic-herb cowboy butter on top of the beef and vegetables. Sprinkle the au jus mix evenly over everything.
2. Cover the slow cooker with its lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
3. After the minimum cooking time, check the beef by cutting into a cube. It should be tender and easily pull apart. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer. If not done, continue cooking in 30-minute increments. Let it rest for 3 minutes before slicing.
4. Once the beef reaches 145°F (63°C), turn off the slow cooker and let the meat rest in the warm gravy for at least 3 minutes. This allows the juices to redistribute, keeping the bites moist and flavorful.
5. Spoon the ribeye bites, carrots, and potatoes over creamy whipped mashed potatoes on a plate. Ladle extra garlic-herb butter au jus over the top. Serve hot.

Contains: milk

Estimated nutrition per serving

Calories

540

Protein

32 g

Carbohydrates

28 g

Fat

33 g

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