Garlic Butter Steak Bites& Potatoes

Trim excess fat from the chuck roast, then cut the meat into 1.5‑inch cubes.

Halve the baby potatoes, cut the yellow onion into thick wedges, and slice both bell peppers into thick strips.

Place the potatoes, onion wedges, and bell pepper strips in the bottom of a crock‑pot; arrange the cubed beef on top.

Combine the garlic powder, smoked paprika, onion powder, dried rosemary, dried thyme, black pepper, and salt; sprinkle the seasoning blend evenly over the meat and vegetables.

Add the butter, minced garlic, Worcestershire sauce, and beef broth; stir gently to coat everything with the garlic‑butter mixture.

Cover the crock‑pot and cook on HIGH for about 3 hours, or until the beef is fork‑tender and the potatoes are fully cooked.

During the final 90 minutes, add the washed and trimmed green beans, stirring briefly to distribute them evenly.

When all vegetables are tender, stir gently to re‑coat everything in the sauce, then sprinkle the freshly grated Parmesan cheese over the top.

Divide the dish into six equal portions and serve hot.