Slow Cooker Garlic Butter Beef with Potatoes
A comforting, hands-off slow cooker dish featuring tender beef and creamy Yukon Gold potatoes soaked in buttery garlic sauce.
Ingredients
Main Ingredients
- 2.5 lbs beef chuck roast, cut into large chunks Cost-conscious and flavorful.
- 2 tbsp olive oil (for searing, optional) Optional for deeper flavor.
- 6 tbsp unsalted butter, melted The star ingredient for flavor.
- 5 cloves garlic, minced Provides a strong garlic flavor.
- 1 tsp dried Italian herbs Or use a mix of thyme, oregano, basil.
- 1/2 tsp crushed red pepper flakes (optional) For a little extra heat.
- 1/4 cup fresh parsley, chopped Plus more for garnish.
- 2 lbs baby Yukon Gold potatoes, halved Creamy and thin-skinned.
- 1/2 cup low-sodium beef broth Healthier option.
- 1 medium onion, sliced (optional) Optional for additional flavor.
- 1 cup carrots, chopped (optional) Can replace with cauliflower for low-carb.
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. Add seared beef chunks on top. Scatter onion and carrots 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.
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 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.
Serving
- Transfer beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.
Notes
Make-ahead by assembling in the slow cooker insert the night before and refrigerate. Storage: keeps 3–4 days in the fridge and freezes well for up to 3 months. Reheat gently on low.