Slow Cooker Garlic Butter Beef with Potatoes Recipe
A comforting slow cooker recipe featuring tender beef chuck roast cooked with baby Yukon Gold potatoes in a flavorful garlic butter sauce infused with Italian herbs and fresh parsley. This easy, hands-off meal is perfect for a cozy dinner, delivering rich flavors and tender textures with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Beef and Vegetables
- 2.5 lbs beef chuck roast, cut into large chunks
- Salt and black pepper, to taste
- 2 lbs baby Yukon Gold potatoes, halved
- 1 medium onion, sliced (optional)
- 1 cup carrots, chopped (optional)
Garlic Butter Sauce
- 2 tbsp olive oil (for searing, optional)
- 6 tbsp unsalted butter, melted
- 5 cloves garlic, minced
- 1 tsp dried Italian herbs (or mix of thyme, oregano, basil)
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 1/2 cup low-sodium beef broth
Instructions
- Season and Prepare Beef: Pat the beef chunks dry with paper towels to remove excess moisture. Season generously all over with salt and black pepper to enhance flavor.
- Sear the Beef (Optional): Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks in batches for 2-3 minutes on each side until nicely browned, which helps develop deeper flavor.
- Arrange Ingredients in Slow Cooker: Place the halved baby potatoes in the bottom of the slow cooker. Layer the seared beef chunks on top, then scatter sliced onions and chopped carrots over if using.
- Prepare Garlic Butter Sauce: In a small bowl, melt the butter. Stir in the minced garlic, dried Italian herbs, crushed red pepper flakes (if using), and chopped fresh parsley to create a fragrant sauce.
- Add Broth and Sauce: Pour the low-sodium beef broth evenly over the beef and potatoes. Drizzle the garlic butter mixture over everything and gently toss to distribute the sauce evenly.
- Cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours until the beef is fork-tender and potatoes are soft but hold their shape.
- Adjust Seasoning and Thicken Sauce: Taste the sauce and add more salt and pepper if needed. If the sauce is too thin, leave the slow cooker uncovered for 15 minutes to reduce, or mash a few potatoes into the broth to thicken naturally.
- Serve: Transfer the beef and potatoes to a serving platter. Spoon the extra sauce over the top, sprinkle with additional fresh parsley for garnish, and serve warm for a hearty meal.
Notes
- Searing the beef before slow cooking is optional but enhances the depth of flavor and texture.
- If you prefer a thicker sauce, use a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) during the last 30 minutes of cooking.
- Feel free to add other root vegetables like parsnips or turnips for variety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- This dish pairs well with a fresh green salad or steamed greens for a balanced meal.
