Slow Cooker Garlic Butter Beef with Potatoes
A hearty, comforting dish of tender beef and rich garlic butter flavors combined with delicious baby potatoes, made effortlessly in a slow cooker.
Ingredients
For the Beef and Potatoes
- 2.5 lbs beef chuck roast, cut into large chunks
- 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
Preparation
- Pat the beef chunks dry with paper towels, then season generously with salt and black pepper.
- If you choose to sear the beef, heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for about 2-3 minutes on each side until nicely browned.
- Line the bottom of the slow cooker with the halved baby potatoes and layer the seared beef on top.
- Scatter onion and carrots if using.
Cooking
- In a small mixing bowl, melt the butter and combine it with minced garlic, Italian herbs, red pepper flakes, and chopped parsley.
- Pour the beef broth over the beef and potatoes. Drizzle the garlic butter sauce over the mixture and gently toss to combine.
- Cover the slow cooker and let it cook on LOW for 7-8 hours or on HIGH for 4-5 hours until the beef is fork-tender.
- After cooking, adjust salt and pepper to taste and let it sit uncovered for about 15 minutes if the sauce is too thin.
- Transfer the beef and potatoes to a serving platter and garnish with fresh parsley.
Notes
Searing the beef enhances its flavor. You can substitute Yukon Gold potatoes with sweet potatoes or include other vegetables for variation.