Name: Slow Cooker Garlic Butter Beef with Potatoes
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
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 (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)

Description

A hearty and flavorful slow cooker dish featuring tender chuck roast and creamy Yukon Gold potatoes in a garlic butter-herb sauce.

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 (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)

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Instructions

Pat beef chunks dry with paper towels. Season generously with salt and black pepper.
(Optional) Heat olive oil in a large skillet over medium-high heat. Sear beef chunks 2–3 minutes per side until browned. Transfer seared pieces to the slow cooker.
Place halved baby potatoes in the bottom of the slow cooker. Add seared beef on top. Scatter onion and carrots in if using.
In a small bowl, melt the butter. Stir in minced garlic, Italian herbs, crushed red pepper flakes (if using), and chopped parsley. Mix well.
Pour beef broth evenly around the beef and potatoes. Drizzle the garlic butter sauce over everything. Gently toss or nudge ingredients so sauce coats the meat and potatoes.
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 the pan sauce. Adjust salt and pepper as needed. If the sauce is too thin, let the slow cooker sit uncovered for 15 minutes to reduce, or mash a couple of potatoes into the broth to thicken naturally.
Transfer beef and potatoes to a serving platter. Spoon extra sauce over top and sprinkle with fresh parsley. Serve warm.

Notes

For dairy-free versions, replace butter with olive oil or vegan butter and omit parsley garnish. If Yukon Golds are unavailable, red potatoes can be used.