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Slow Cooker Garlic Butter Beef with Potatoes

A warm, hearty meal featuring tender beef and baby potatoes cooked in rich garlic butter sauce, perfect for weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs beef chuck roast, cut into large chunks
  • Salt and black pepper, to taste for seasoning
  • 2 tbsp olive oil (for searing, optional) can skip if not searing
  • 6 tbsp unsalted butter, melted
  • 5 cloves garlic, minced
  • 1 tsp dried Italian herbs (mix of thyme, oregano, basil)
  • 1/2 tsp crushed red pepper flakes (optional) for extra heat
  • 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)

Method
 

Preparation
  1. Pat beef chunks dry with paper towels and season generously with salt and black pepper.
  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. 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. In a small bowl, melt butter. Stir in minced garlic, Italian herbs, red pepper flakes (if using), and chopped parsley.
  5. Pour beef broth evenly over the beef and potatoes. Drizzle garlic butter sauce over everything and gently toss to distribute.
Cooking
  1. 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.
  2. 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.
Serving
  1. Transfer beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.

Notes

Cool the food before storing. It can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat with a splash of broth to keep moist. Optional ingredients can be adjusted according to preference.