Why Make This Recipe

Slow Cooker Garlic Butter Beef with Potatoes is a fantastic dish for anyone who loves hearty, flavorful meals. With minimal effort, you can create a comforting dinner that the whole family will enjoy. The combination of tender beef, buttery garlic sauce, and soft potatoes creates a dish that warms the heart and fills the stomach. Plus, cooking it in a slow cooker means you can set it and forget it, making it perfect for busy days.

How to Make Slow Cooker Garlic Butter Beef with Potatoes

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)

Directions

Pat the beef chunks dry with paper towels and generously season them with salt and black pepper.
Optional: Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes on each side until browned. If needed, work in batches.
Place the halved baby potatoes in the bottom of the slow cooker. Add the seared beef chunks on top. If using, scatter the onion and carrots.
In a small bowl, melt the butter. Stir in the minced garlic, Italian herbs, red pepper flakes (if using), and chopped parsley.
Pour the beef broth evenly over the beef and potatoes. Drizzle the garlic butter sauce over everything and gently toss to mix.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is fork-tender and the potatoes are soft but not mushy.
Taste the sauce and adjust the 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.
Transfer the beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.

How to Serve Slow Cooker Garlic Butter Beef with Potatoes

Serve this dish warm right from the slow cooker for a cozy family dinner. It pairs well with a simple green salad or crusty bread to soak up the delicious sauce. Garnish with extra parsley for a burst of fresh flavor and a lovely presentation.

How to Store Slow Cooker Garlic Butter Beef with Potatoes

To store leftovers, let the dish cool completely and then transfer it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or on the stovetop until heated through. You can also freeze the leftovers for up to 3 months. Just make sure to thaw overnight in the refrigerator before reheating.

Tips to Make Slow Cooker Garlic Butter Beef with Potatoes

For extra flavor, consider adding more herbs or spices based on your taste preferences.
Use different vegetables, like peas or green beans, for added nutrition.
Be careful not to overcook the beef; it should be tender but not falling apart.

Variation

You can switch out the beef for chicken thighs or pork if you prefer. Adjust the cooking time accordingly, as chicken will cook faster compared to beef.

FAQs

Can I skip searing the beef?
Yes, you can skip this step, but searing adds extra flavor and color to the beef.

Can I use regular potatoes instead of baby Yukon Gold?
Absolutely! Just cut them into similar-sized pieces for even cooking.

Is it possible to cook this recipe on the stovetop?
Yes, you can cook everything in a large pot over medium heat. Just adjust the cooking time as needed, stirring occasionally until the beef is tender.

Slow Cooker Garlic Butter Beef with Potatoes

Author: pedro
Total Time: 500 minutes
Yield: 6 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A hearty and flavorful slow cooker dish featuring tender beef, buttery garlic sauce, and soft potatoes, perfect for family dinners.

Ingredients

Scale

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

Pat the beef chunks dry with paper towels and season generously with salt and black pepper.
Optional: Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes on each side until browned.
Place the halved baby potatoes in the bottom of the slow cooker and add the seared beef chunks on top. If using, scatter the onion and carrots.
In a small bowl, melt the butter and stir in the minced garlic, Italian herbs, red pepper flakes (if using), and chopped parsley.
Pour the beef broth evenly over the beef and potatoes, then drizzle the garlic butter sauce over everything and gently toss to mix.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is fork-tender and the potatoes are soft but not mushy.
Taste the sauce and adjust the 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.
Transfer the beef and potatoes to a serving platter, spoon extra sauce over, sprinkle with fresh parsley, and serve warm.

Notes

For added flavor, consider increasing the herbs or adding different vegetables. You can also substitute beef with chicken thighs or pork if preferred.

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American