Slow Cooker Garlic Butter Beef with Potatoes Recipe
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.
- 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
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
- Season the beef: Pat the beef chunks dry with paper towels and season generously with salt and black pepper to build flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
