I love how this recipe fills my kitchen with amazing aromas as it simmers away in the slow cooker. The beef turns incredibly tender, soaking up all the buttery garlic flavor, while the potatoes absorb the herbed broth for a complete meal. It’s perfect for busy days when I want a satisfying dinner with minimal effort. Plus, it’s easy to customize depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
I start by patting the beef chunks dry and seasoning them well with salt and pepper.
If I have time, I heat olive oil in a skillet and sear the beef for 2–3 minutes per side to build flavor.
I place the halved baby potatoes at the bottom of the slow cooker, layer the beef on top, and add onions and carrots if I’m using them.
In a small bowl, I melt the butter and stir in the garlic, Italian herbs, red pepper flakes (if I want a kick), and parsley.
I pour the beef broth over the ingredients, then drizzle the garlic butter mixture on top and gently toss to coat everything.
I cover the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes are just right.
I always taste the sauce at the end and adjust the seasoning if needed. If it’s too thin, I either leave the lid off for 15 minutes or mash a few potatoes into the broth to thicken it.
To serve, I transfer everything to a platter, spoon over the sauce, and sprinkle on some extra parsley.
Servings and timing
This recipe makes 6 hearty servings and takes about 7–8 hours on LOW or 4–5 hours on HIGH in the slow cooker. If I include the optional searing step, I add an extra 10–15 minutes at the beginning.
Variations
Sometimes I swap Yukon Gold potatoes for red potatoes or even sweet potatoes for a change. I’ve also added mushrooms for extra depth or used rosemary and sage instead of Italian herbs for a different twist. When I want to lighten it up, I use less butter and load in more carrots and onions.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm it gently on the stovetop. If the sauce thickens in the fridge, I stir in a splash of beef broth while reheating to bring it back to life.
FAQs
Do I have to sear the beef first?
No, but I like to do it for deeper flavor and better texture. It’s totally optional if I’m short on time.
Can I use a different cut of beef?
Yes, but chuck roast works best for tenderness. I’ve also had success with stew meat or brisket.
What if I don’t have Italian herbs?
I mix up my own with dried oregano, basil, and thyme. Even just garlic and parsley still taste great.
Can I make this ahead?
Absolutely. I often prep everything the night before and keep it in the fridge. Then I just pop it in the slow cooker in the morning.
How do I thicken the sauce?
I either mash a few potatoes right into the broth or cook it uncovered for 15 minutes at the end to let some liquid evaporate.
Conclusion
Slow Cooker Garlic Butter Beef with Potatoes is one of those recipes I rely on when I want something satisfying and low-effort. It’s rich, hearty, and full of comforting flavors that always hit the spot. Whether it’s a family dinner or weekend meal prep, this dish always delivers.
