Slow Cooker Garlic Butter Beef with Potatoes Recipe
A comforting and flavorful slow-cooked garlic butter beef with tender baby Yukon Gold potatoes, infused with herbs and a rich garlic butter sauce. Perfect for a hearty family meal with minimal hands-on time.
- Prep Time: 20 minutes
- Cook Time: 7 hours (low) or 4.5 hours (high)
- Total Time: 7 hours 20 minutes (low) or 4 hours 50 minutes (high)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Beef and Seasoning
- 2.5 lbs beef chuck roast, cut into large chunks
- Salt and black pepper, to taste
- 2 tbsp olive oil (for searing, optional)
Garlic Butter Sauce
- 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)
Vegetables and Broth
- 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
- Prepare Beef: Pat the beef chunks dry with paper towels to ensure they sear nicely. Season them generously with salt and black pepper for flavor.
- Sear Beef (Optional): Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes on each side until nicely browned. Do this in batches if needed to avoid overcrowding.
- Layer Ingredients in Slow Cooker: Place the halved baby Yukon Gold potatoes at the bottom of the slow cooker. Add the seared beef chunks on top, then scatter sliced onions and chopped carrots if using.
- Make Garlic Butter Sauce: In a small bowl, melt unsalted butter. Stir in minced garlic, dried Italian herbs, crushed red pepper flakes if desired, 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 sauce on top and gently toss everything to distribute the flavors evenly.
- Slow Cook: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Cook until the beef is fork-tender and the potatoes are soft but still hold their shape.
- Finish Sauce and Season: Taste the cooking liquid and adjust salt and pepper if needed. If the sauce is too thin, leave the slow cooker uncovered for 15 minutes or mash a couple of potatoes into the broth to thicken it.
- Serve: Transfer beef and potatoes to a serving platter. Spoon extra sauce over the top, sprinkle with fresh parsley garnish, and serve warm for a hearty meal.
Notes
- Searing the beef first is optional but recommended for enhanced flavor and color.
- You can skip onions and carrots if you prefer a simpler dish.
- If you like a spicier kick, increase the amount of crushed red pepper flakes.
- Use fresh herbs if available to boost flavor instead of dried Italian herbs.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.
- This recipe is easily doubled or halved depending on your slow cooker size.
Keywords: slow cooker beef, garlic butter beef, beef chuck roast recipe, slow cooker potatoes, easy slow cooker dinner, comfort food beef stew
