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Slow Cooker Garlic Butter Beef with Potatoes
Benchi

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. This easy, comforting recipe is perfect for family dinners, potlucks, or cozy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

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)

Equipment

  • slow cooker

Method
 

Instructions
  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.
  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. 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. Transfer beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.