Name: Slow Cooker Garlic Butter Beef with Potatoes
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 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)

Description

A tender beef and soft potatoes dish cooked in a rich garlic butter sauce, perfect for weeknight meals or special dinners.

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)

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Instructions

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. Work in batches if needed.
Place halved baby potatoes in the bottom of the slow cooker. Add seared beef chunks on top. Scatter onion and carrots in if using.
In a small bowl, melt 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.
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.
Transfer beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.

Notes

For a richer finish, stir in a pat of butter or a splash of cream at the end. Cool leftovers to room temperature within two hours and store in the fridge for 3–4 days.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 5g
Sodium: 350mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 40g
Cholesterol: 120mg