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 cook low and slow in a rich garlic butter sauce, making for an effortless dinner with big taste.

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 deeper flavor, sear the beef before slow cooking, but you can skip this step to save time.
• Add root vegetables like parsnips or rutabagas along with carrots for extra variety.
• Use fresh herbs if available, but dried Italian herbs work well for convenience.
• Adjust crushed red pepper flakes to your preferred heat level or leave them out for a milder dish.

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. The sauce may thicken when refrigerated; 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, cuts like brisket or short ribs also work well in slow cookers and become tender over long cooking times.

Do I have to use a slow cooker?

This recipe is designed for slow cooking, but you could adapt it for an oven by cooking covered at 300°F (150°C) for 3-4 hours until beef is tender.

Slow Cooker Garlic Butter Beef with Potatoes Recipe

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★★★★★

4.5 from 119 reviews

• Author: anna
• Total Time: 7 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

This Slow Cooker Garlic Butter Beef with Potatoes recipe features tender beef chuck roast cooked low and slow with baby Yukon Gold potatoes, garlic butter, and fragrant herbs. It’s an easy, comforting one-pot meal perfect for weeknight dinners or leisurely weekends. The beef becomes fork-tender while absorbing the rich garlic butter sauce, enhanced with Italian herbs and a touch of red pepper flakes for subtle heat.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Season the Beef: Pat the beef chuck roast chunks dry with paper towels to remove excess moisture, then 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 well browned. This step adds depth of flavor but can be skipped for convenience.
3. Prepare the Slow Cooker: Place the halved baby Yukon Gold potatoes at the bottom of the slow cooker. Add the seared beef chunks on top. If using, scatter the sliced onion and chopped carrots 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 Liquids and Sauce: Pour the low-sodium beef broth evenly over the beef and potatoes. Drizzle the garlic butter sauce over everything. Gently toss to evenly distribute the flavors throughout the slow cooker.
6. Cook Low and Slow: Cover the slow cooker with the lid and cook on LOW for 7-8 hours, or HIGH for 4-5 hours. Cook until the beef is fork-tender and the potatoes are soft but not mushy.
7. Adjust Sauce Consistency: Taste the sauce and adjust salt and pepper as needed. If the sauce is too thin, let it sit uncovered for 15 minutes to thicken, or mash a couple of the potatoes into the broth for added thickness.
8. Serve: Transfer the beef and potatoes to a serving platter. Spoon extra sauce over the dish, sprinkle with fresh parsley garnish, and serve warm for a comforting meal.

Notes

• Searing the beef is optional but recommended for enhanced flavor and texture.
• You can omit the onion and carrots if you prefer a simpler dish.
• Use low-sodium beef broth to better control the salt levels in the recipe.
• Adjust crushed red pepper flakes to your preferred spice level or omit for a mild version.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in a microwave.

• Prep Time: 15 minutes
• Cook Time: 7 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker beef recipe, garlic butter beef, beef chuck roast slow cooker, beef and potatoes, easy slow cooker dinner