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 chuck roast cooks slowly alongside baby Yukon Gold potatoes, infused with rich garlic butter and herbs. It’s an easy, hands-off recipe that fills your home with inviting aromas and satisfies hearty appetites.

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 extra flavor, sear the beef before slow cooking, but you can skip this step to save time.
• Swap baby Yukon Gold potatoes for red potatoes or fingerlings if preferred.
• Add other root vegetables like parsnips or turnips alongside carrots for more variety.
• If you like a bit of heat, increase the crushed red pepper flakes or add a dash of cayenne.
• Use fresh herbs if available to enhance the brightness of the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of beef broth to keep the beef moist. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Chuck roast is ideal for slow cooking because it becomes tender and flavorful over time, but you can substitute with brisket or round roast. Avoid lean cuts which may dry out.

Do I have to use a slow cooker?

The slow cooker makes this recipe easy and convenient, but you can adapt it to the oven by cooking covered at 325°F (160°C) for about 3 hours or until the beef is tender.

Slow Cooker Garlic Butter Beef with Potatoes Recipe

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4.4 from 75 reviews

A hearty and flavorful Slow Cooker Garlic Butter Beef with Potatoes, featuring tender beef chuck roast and baby Yukon Gold potatoes slow-cooked in a buttery garlic herb sauce. Perfect for an easy, comforting meal with minimal prep and maximum taste.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 7 hours 30 minutes
• Total Time: 7 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Vegetables

• 2.5 lbs beef chuck roast, cut into large chunks
• Salt and black pepper, to taste
• 2 lbs baby Yukon Gold potatoes, halved
• 1 medium onion, sliced (optional)
• 1 cup carrots, chopped (optional)

Searing

• 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)
• 1/2 cup low-sodium beef broth

Instructions

1. Season the beef: Pat the beef chunks dry with paper towels and season generously with salt and black pepper to build 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 per side until nicely browned, working in batches if necessary. This step adds extra flavor but can be skipped.
3. Layer ingredients in slow cooker: Place the halved baby Yukon Gold potatoes into the bottom of the slow cooker. Add the seared beef chunks on top, then scatter the sliced onions and chopped carrots if using.
4. Prepare the 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.
5. Add liquids and sauce: Pour the low-sodium beef broth evenly over the beef and potatoes. Drizzle the garlic butter sauce on top and gently toss to distribute flavors evenly throughout.
6. Cook low and slow: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are cooked through but not mushy.
7. Adjust seasoning and sauce thickness: Taste the sauce and season with additional salt and pepper if needed. If the sauce is too thin, leave the slow cooker uncovered for 15 minutes to reduce or mash a couple of potatoes into the broth to thicken it.
8. Serve: Transfer the beef and potatoes to a serving platter. Spoon the extra sauce over the top, sprinkle with fresh parsley garnish, and serve warm for a comforting meal.

Notes

• Searing the beef adds depth of flavor but can be skipped for convenience.
• You can add vegetables like carrots and onions as desired or omit them.
• If you do not have baby Yukon Gold potatoes, any small waxy potatoes or diced larger potatoes work well.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
• Adjust crushed red pepper flakes to control spiciness or omit entirely for a milder flavor.

Keywords: slow cooker beef, garlic butter beef, slow cooker potatoes, simple beef dinner, comforting slow cooker recipes