Slow Cooker Garlic Butter Beef with Potatoes Recipe

Introduction

This Slow Cooker Garlic Butter Beef with Potatoes is a comforting and flavorful meal perfect for busy days. Tender beef chunks and baby potatoes simmer in a rich garlic butter sauce, making dinner effortless and delicious.

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 extra depth, sear the beef before slow cooking to lock in flavor, but you can skip this step for convenience.
• Feel free to swap baby potatoes with small red or fingerling potatoes.
• Add chopped mushrooms or parsnips along with carrots and onions for more vegetable variety.
• If you like a spicier dish, increase the crushed red pepper flakes or add a dash of smoked paprika.
• Use fresh herbs instead of dried Italian herbs for a brighter taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of beef broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use other cuts suitable for slow cooking, like brisket or short ribs, but cooking times may vary.

Do I have to add vegetables?

No, the potatoes and beef make a complete meal, but adding onions and carrots gives extra flavor and nutrition.

Slow Cooker Garlic Butter Beef with Potatoes Recipe

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★★★★★

4.6 from 89 reviews

This Slow Cooker Garlic Butter Beef with Potatoes is a hearty, comforting dish featuring tender beef chuck roast slow-cooked with baby Yukon Gold potatoes in a rich garlic butter sauce infused with Italian herbs. Perfect for an effortless family dinner, the beef turns melt-in-your-mouth tender while the potatoes soak up all the flavorful juices.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 7 hours 30 minutes
• Total Time: 7 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

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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

• 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
• 2 tbsp olive oil (for searing, optional)

Instructions

1. Prepare the Beef: Pat the beef chunks dry thoroughly with paper towels to ensure proper searing and season generously with salt and black pepper on all sides.
2. Sear the Beef (Optional): Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes per side until they develop a rich brown crust. Sear in batches if necessary to avoid overcrowding the pan.
3. Arrange in Slow Cooker: Place the halved baby Yukon Gold potatoes at the bottom of the slow cooker. Layer the seared beef chunks on top of the potatoes. If using, scatter the sliced onion and chopped carrots evenly over the beef and potatoes.
4. Make 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 until well combined.
5. Add Broth and Sauce: Pour the low-sodium beef broth evenly over the beef and potatoes. Then drizzle the prepared garlic butter sauce on top. Toss gently with a spoon or spatula to distribute the sauce evenly without breaking the meat or potatoes.
6. Slow Cook: Cover the slow cooker and cook on LOW heat for 7-8 hours or on HIGH heat for 4-5 hours. The beef should become fork-tender, and the potatoes soft but still hold their shape.
7. Adjust Seasoning and Thickness: Taste the sauce and add salt and pepper as needed. If the sauce seems too thin, leave the slow cooker uncovered for 15 minutes to let it reduce, or mash a couple of potatoes into the sauce to thicken it naturally.
8. Serve: Transfer the beef and potatoes to a serving platter. Spoon extra sauce over the top, garnish with additional fresh parsley, and serve warm for a satisfying meal.

Notes

• Searing the beef is optional but adds extra flavor and a beautiful crust.
• You can omit the carrots and onions if you prefer a simpler dish or add other vegetables like mushrooms or bell peppers.
• Be careful not to overcook the potatoes so they hold their shape and don’t become mushy.
• This dish pairs wonderfully with crusty bread or a fresh green salad.
• 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 recipe, slow cooker potatoes, comfort food, easy dinner, hearty beef stew