Steak Bites

• 2 1/2 lbs Beef chuck roast, cut into 1-2 inch cubes 
• salt and pepper, to taste
• Olive oil or avocado oil 
• 2 lbs baby Yukon gold potatoes or red potatoes, halved 
• 1 lb carrots, cut into 1-2 inch pieces 
• 1 sweet onion, sliced
• 1/2 cup beef broth 
• 6 TBS butter, melted
• 5 cloves garlic
• 1 tsp Italian seasoning 
• 1/2 tsp crushed red pepper
• 2 TBS dried parsley 

1. Pat the beef chunks dry, then season generously with salt and pepper to taste.  
2. Heat oil in large skillet over medium-hi heat.  Sear beef in a single layer for 2-3 mins per side.  If needed, work in batches - don't overcrowd.  
3. Place halved potatoes on the bottom of the slow cooker or instant pot.  Top with carrots and onion, then place seared beef on top.  Pour beef broth over crock pot contents.  
4. Mix melted butter with remaining ingredients and drizzle over the meat.  

Crock pot instructions

• Cook on low for 8 hours or on high for 4 hours, until beef is tender and potatoes are soft.  

Instant Pot instructions

• Cook on high for 40 minutes, then quick release.