Slow Cooker Garlic Butter Beef with Potatoes
A rich and comforting dish featuring fork-tender beef combined with creamy baby Yukon Gold potatoes in a garlic-butter herb sauce, perfect for busy weeknights or casual family gatherings.
Ingredients
For the Beef and Vegetables
- 2.5 lbs beef chuck roast, cut into large chunks Chuck roast is ideal for slow cooking.
- 2 lbs baby Yukon Gold potatoes, halved Use baby Yukon Golds for their creamy texture.
- 1 medium onion, sliced (optional) Optional for added flavor.
- 1 cup carrots, chopped (optional) Optional for a complete one-pot meal.
- 2 tbsp olive oil (for searing, optional) Use for optional searing step.
For the Sauce
- 6 tbsp unsalted butter, melted Unsalted butter controls sodium.
- 5 cloves garlic, minced Adds rich flavor.
- 1 tsp dried Italian herbs Simple pantry herbs add depth.
- 1/2 tsp crushed red pepper flakes (optional) Omit for a kid-friendly dish.
- 1/4 cup fresh parsley, chopped For added freshness.
- 1/2 cup low-sodium beef broth Keeps salt flexible.
To Serve
- to taste fresh parsley for garnish (optional) For added flavor and presentation.
Instructions
Preparation
- Pat the beef chunks dry with paper towels and season generously with salt and black pepper.
- Halve the baby Yukon Gold potatoes and slice the onion if using. Trim and chop carrots if you plan to add them.
Optional Searing
- Heat 2 tbsp olive oil in a heavy skillet over medium-high heat and sear beef chunks on all sides until browned, about 2–3 minutes per side. Transfer seared beef to the slow cooker.
- If skipping this, place raw seasoned beef directly in the slow cooker.
Layer the Slow Cooker
- Place halved baby potatoes in the bottom of the slow cooker. Add the beef on top and scatter sliced onions and chopped carrots around if using.
Mix and Add the Sauce
- In a bowl, combine melted butter, minced garlic, dried Italian herbs, crushed red pepper flakes (if using), chopped parsley, and beef broth. Pour this mixture evenly over the beef and potatoes and mix gently to coat.
Slow Cook
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender and potatoes are cooked through.
Finish and Serve
- Taste and adjust seasoning with salt and pepper. Spoon juices over meat and potatoes, garnish with extra fresh parsley if desired, and serve hot.
Notes
Make-ahead friendly: assemble the beef, potatoes, vegetables, and sauce in the slow cooker insert and refrigerate for up to 24 hours before cooking. For freezing, portion cooled beef and potatoes into freezer-safe containers and freeze for up to 3 months.