Slow Cooker Garlic Butter Beef with Potatoes Recipe

Introduction

This Slow Cooker Garlic Butter Beef with Potatoes is a comforting, flavorful meal perfect for busy days. Tender chunks of beef cook slowly with fragrant garlic butter and herbs, paired with soft baby potatoes for a satisfying dish.

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)

Instructions

1. Step 1: Pat beef chunks dry with paper towels and season generously with salt and black pepper.
2. Step 2: 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.
3. Step 3: Place halved baby potatoes in the bottom of the slow cooker. Add seared beef chunks on top. Scatter onion and carrots in if using.
4. Step 4: In a small bowl, melt butter. Stir in minced garlic, Italian herbs, red pepper flakes (if using), and chopped parsley.
5. Step 5: Pour beef broth evenly over the beef and potatoes. Drizzle garlic butter sauce over everything and gently toss to distribute.
6. Step 6: 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.
7. Step 7: 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.
8. Step 8: Transfer beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.

Tips & Variations

• For richer flavor, sear the beef chunks before slow cooking, but you can skip this step to save time.
• Add root vegetables like parsnips or turnips for extra depth and nutrition.
• Use fresh herbs if available, such as thyme or rosemary, to enhance the aroma.
• If you prefer a thicker sauce, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until warmed through. For longer storage, freeze in portions for up to 3 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, tougher cuts like brisket or short ribs work well in slow cookers and will become tender with long cooking times.

What if I don’t have a slow cooker?

You can prepare this dish in a covered oven-safe pot at 325°F (160°C) for about 3-4 hours, checking periodically for tenderness.

Slow Cooker Garlic Butter Beef with Potatoes Recipe

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5 from 116 reviews

Slow Cooker Garlic Butter Beef with Potatoes is a comforting, hearty dish featuring tender chunks of beef chuck roast cooked low and slow with baby Yukon Gold potatoes in a fragrant garlic butter sauce infused with Italian herbs and fresh parsley. This easy-to-make meal delivers rich flavors with minimal effort, perfect for a satisfying family dinner.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 7 hours 30 minutes
• Total Time: 7 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

Sauce and Seasonings

• 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)
• 1/2 cup low-sodium beef broth

Instructions

1. Prepare the Beef: Pat beef chunks dry with paper towels and season generously with salt and black pepper to enhance flavor and help form a good sear.
2. Optional Searing: Heat olive oil in a large skillet over medium-high heat. Sear beef chunks for 2-3 minutes per side until browned, working in batches if needed. This step adds depth of flavor but can be skipped for convenience.
3. Arrange in Slow Cooker: Place halved baby potatoes at the bottom of the slow cooker. Add seared beef chunks on top. Scatter sliced onion and chopped carrots over the beef if using, to add sweetness and texture.
4. Make Garlic Butter Sauce: In a small bowl, melt the butter. Stir in minced garlic, dried Italian herbs, crushed red pepper flakes (if using), and chopped fresh parsley to create an aromatic sauce.
5. Add Liquids and Sauce: Pour the low-sodium beef broth evenly over the beef and potatoes. Drizzle the garlic butter sauce over all ingredients in the slow cooker and gently toss to ensure even distribution of flavors.
6. Cook Slowly: 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 still hold their shape.
7. Finalize Seasoning and Thickness: Taste the sauce and adjust salt and pepper if needed. If the sauce is too thin, allow the slow cooker to sit uncovered for 15 minutes or mash a couple of potatoes into the broth to thicken it.
8. Serve: Transfer beef and potatoes to a serving platter. Spoon extra sauce over the top, sprinkle with additional fresh parsley, and serve warm for a flavorful and comforting meal.

Notes

• Searing the beef is optional but recommended to enhance flavor through caramelization.
• Feel free to omit onion and carrots for a simpler dish or substitute with your favorite root vegetables.
• If you prefer a thicker sauce, mash some of the cooked potatoes into the sauce before serving.
• This recipe works well with other types of potatoes, but baby Yukon Golds hold up best without becoming mushy.
• Leftovers can be refrigerated for up to 3 days and reheated gently to preserve tenderness.

Keywords: slow cooker beef, garlic butter beef, beef chuck roast, slow cooker dinner, easy beef recipe, slow cooked potatoes, comfort food