Ingredients
- 2 pounds beef chuck, trimmed and cut into 1–1½ inch pieces
- 1.5 pounds baby potatoes, halved
- ¼ cup butter
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Trim any excess fat from the beef and cut into bite-sized pieces.
- Halve or quarter baby potatoes so pieces are similar in size to the beef.
- Melt butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 30–60 seconds.
- Place beef and potatoes in the slow cooker; pour the garlic butter over the top.
- Sprinkle with dried rosemary, dried thyme, black pepper, and salt. Stir to distribute seasonings.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until beef is fork-tender and potatoes are tender.
- Taste and adjust seasoning before serving. Garnish with chopped fresh parsley for color.
Notes
Serve with a crisp green salad or bread to mop up the sauce. This meal is great for leftovers and can be prepped ahead.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free