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Slow Cooker Garlic Butter Beef with Potatoes

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A comforting slow-cooked beef dish with garlic, butter, and tender potatoes, perfect for family gatherings.

Ingredients

Scale
  • 2.5 lbs beef chuck roast, cut into large chunks
  • Salt and black pepper, to taste
  • 2 tbsp olive oil (for searing, optional)
  • 6 tbsp unsalted butter, melted
  • 5 cloves garlic, minced
  • 1 tsp dried Italian herbs (or a mix of thyme, oregano, basil)
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/4 cup fresh parsley, chopped (plus more for garnish)
  • 2 lbs baby Yukon Gold potatoes, halved
  • 1/2 cup low-sodium beef broth
  • 1 medium onion, sliced (optional)
  • 1 cup carrots, chopped (optional)

Instructions

  1. Pat beef chunks dry with paper towels and season generously with salt and black pepper.
  2. Optional: Heat olive oil in a large skillet over medium-high heat. Sear beef chunks for 2-3 minutes per side until browned. Work in batches if needed.
  3. Place halved baby potatoes in the bottom of the slow cooker. Add seared beef chunks on top. Scatter onion and carrots in if using.
  4. In a small bowl, melt butter. Stir in minced garlic, Italian herbs, red pepper flakes (if using), and chopped parsley.
  5. Pour beef broth evenly over the beef and potatoes. Drizzle garlic butter sauce over everything and gently toss to distribute.
  6. 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.
  7. 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.
  8. Transfer beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.

Notes

Serve family-style with extra garlic butter sauce over the top. Store leftovers in an airtight container for up to four days or freeze for about three months.

Nutrition

Find it online: https://voxrecipes.com/slow-cooker-garlic-butter-beef-with-potatoes/