Slow Cooker Garlic Butter Beef with Potatoes Recipe

Introduction

This Slow Cooker Garlic Butter Beef with Potatoes is a comforting, melt-in-your-mouth meal perfect for busy days. Tender beef chuck roast cooks slowly with flavorful garlic butter and hearty Yukon Gold potatoes, creating a delicious one-pot dinner with minimal effort.

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 more flavor, sear the beef chunks before slow cooking, but you can skip this step to save time.
• Add other root vegetables like parsnips or turnips along with the carrots for extra variety.
• If you prefer less heat, omit the crushed red pepper flakes.
• Use fresh herbs if available for a brighter flavor instead of dried.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze in airtight containers for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other slow cooker-friendly cuts like brisket or short ribs work well. Just ensure you adjust cooking times until the meat is tender.

Is it necessary to peel the potatoes?

No, baby Yukon Gold potatoes can be used unpeeled as their thin skins become tender during cooking and add texture.

Slow Cooker Garlic Butter Beef with Potatoes Recipe

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★★★★★

5 from 55 reviews

• Author: Marina
• Total Time: 7 hours 20 minutes (LOW) or 4 hours 50 minutes (HIGH)
• Yield: 6 servings 1x

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Description

This Slow Cooker Garlic Butter Beef with Potatoes is a comforting and hearty dish featuring tender beef chuck roast cooked low and slow with baby Yukon Gold potatoes, garlic, butter, and aromatic herbs. The beef becomes melt-in-your-mouth soft, infused with savory flavors from garlic, Italian herbs, and a rich buttery sauce. Perfect for an easy yet impressive weeknight meal or a cozy family dinner.

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Ingredients

Scale 1x2x3x

Beef and Vegetables

• 2.5 lbs beef chuck roast, cut into large chunks
• Salt and black pepper, to taste
• 1 medium onion, sliced (optional)
• 1 cup carrots, chopped (optional)
• 2 lbs baby Yukon Gold potatoes, halved

Seasonings and Sauces

• 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

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Instructions

1. Prepare the Beef: Pat the beef chunks dry thoroughly with paper towels and season generously with salt and black pepper to enhance flavor.
2. Sear the 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 browned, working in batches if necessary. This step develops deeper flavor but can be skipped.
3. Layer Ingredients in Slow Cooker: Place the halved baby Yukon Gold potatoes in the bottom of the slow cooker to serve as a base. Add the seared beef chunks on top, then scatter sliced onions and chopped carrots if you are using them.
4. Make the Garlic Butter Sauce: In a small bowl, melt the unsalted butter. Stir in the minced garlic, dried Italian herbs, crushed red pepper flakes (if using), and chopped fresh parsley to create a fragrant garlic butter mixture.
5. Add Liquids and Sauce: Pour the low-sodium beef broth evenly over the beef and potatoes. Drizzle the prepared garlic butter sauce on top and gently toss the ingredients slightly to distribute the flavors without breaking the potatoes.
6. Cook Low and Slow: Cover the slow cooker and cook on the LOW setting for 7-8 hours, or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are soft but still hold their shape.
7. Adjust and Thicken Sauce: Taste the sauce and adjust salt and pepper seasoning as needed. If the sauce appears too thin, let it sit uncovered for 15 minutes to reduce, or mash a few potatoes into the broth to thicken it up naturally.
8. Serve: Transfer the tender beef and potatoes to a serving platter. Spoon additional sauce over the top, garnish with freshly chopped parsley, and serve warm for a delicious, comforting meal.

Notes

• Searing the beef is optional but enhances flavor by developing a rich crust.
• Using low-sodium beef broth helps control the salt content.
• You can add other root vegetables like parsnips or turnips for variation.
• For thicker sauce, allow it to reduce uncovered at the end or mash some potatoes into the broth.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

• Prep Time: 20 minutes
• Cook Time: 7 hours (LOW) or 4.5 hours (HIGH)
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

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