Slow Cooker Garlic Butter Beef with Potatoes
A comforting and hearty dish featuring tender beef and flavorful potatoes cooked slowly with garlic and herbs.
Ingredients
Beef and Potatoes
- 2.5 lbs beef chuck roast, cut into large chunks Chuck roast is ideal for slow cooking.
- 2 lbs baby Yukon Gold potatoes, halved Can substitute with sweet potatoes or other root vegetables.
- 1/2 cup low-sodium beef broth Add red wine for additional flavor if desired.
Seasonings and Additions
- 6 tbsp unsalted butter, melted
- 5 cloves garlic, minced More garlic can be added for stronger flavor.
- 1 tsp dried Italian herbs Or use a mix of thyme, oregano, basil.
- 1/2 tsp crushed red pepper flakes Optional for a bit of heat.
- 1/4 cup fresh parsley, chopped Plus more for garnish.
- 1 medium onion, sliced Optional ingredient.
- 1 cup carrots, chopped Optional ingredient.
Seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil For searing, optional.
Instructions
Preparation
- Pat beef chunks dry with paper towels and season generously with salt and black pepper.
- Optional: Heat olive oil in a large skillet over medium-high heat. Sear beef chunks for 2-3 minutes per side until browned.
- Place halved baby potatoes in the bottom of the slow cooker and add the seared beef chunks on top.
- Scatter sliced onion and chopped carrots in if using.
Garlic Butter Sauce
- In a small bowl, melt the butter. Stir in minced garlic, Italian herbs, red pepper flakes (if using), and chopped parsley.
- Pour beef broth evenly over the beef and potatoes.
- Drizzle garlic butter sauce over everything and gently toss to distribute.
Cooking
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender and potatoes are soft but not mushy.
- Taste the sauce and adjust salt and pepper as needed.
- If the sauce is too thin, let it sit uncovered for 15 minutes or mash a couple of potatoes into the broth for thickness.
Serving
- Transfer beef and potatoes to a serving platter.
- Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.
Notes
Let dish cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. Can freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.