Slow Cooker Garlic Butter Beef with Potatoes
Tender chunks of beef slow-cooked in a rich garlic butter sauce with creamy Yukon Gold potatoes and fresh parsley. Perfect for family dinners, potlucks, or cozy weeknights.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (LOW) or 4-5 hours (HIGH)
- Total Time: 7 hours 15 minutes (LOW) or 4 hours 15 minutes (HIGH)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2.5 lbs beef chuck roast, cut into large chunks
- Salt and black pepper, to taste
- 2 tbsp olive oil (optional, for searing)
- 6 tbsp unsalted butter, melted
- 5 cloves garlic, minced
- 1 tsp dried Italian herbs (thyme, oregano, basil)
- ½ tsp crushed red pepper flakes (optional)
- ¼ cup fresh parsley, chopped (plus more for garnish)
- 2 lbs baby Yukon Gold potatoes, halved
- ½ cup low-sodium beef broth
- 1 medium onion, sliced (optional)
- 1 cup carrots, chopped (optional)
Instructions
- Pat beef chunks dry with paper towels and season with salt and black pepper.
- Optional: Heat olive oil in a skillet over medium-high heat. Sear beef for 2-3 minutes per side until browned, working in batches if needed.
- Place halved potatoes in the bottom of the slow cooker. Add seared beef on top. Scatter onion and carrots if using.
- In a small bowl, melt butter and stir in garlic, Italian herbs, red pepper flakes (if using), and chopped parsley.
- Pour beef broth over beef and potatoes. Drizzle garlic butter sauce on top and gently toss to distribute.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender and potatoes are soft.
- Taste and adjust salt and pepper. If sauce is too thin, let sit uncovered for 15 minutes or mash a few potatoes to thicken.
- Transfer beef and potatoes to a platter, spoon sauce over, sprinkle fresh parsley, and serve warm.
Notes
- Searing the beef before slow cooking adds extra flavor but can be skipped for convenience.
- For firmer potatoes, add them halfway through cooking.
- Prep everything the night before for easier mornings.
- Use plant-based butter and gluten-free broth for dairy-free and gluten-free adaptations.
- Leftovers store well and taste even better the next day.