Slow Cooker Garlic Butter Beef with Potatoes
Tender chunks of beef slow-cooked with baby potatoes in a rich garlic butter sauce—this cozy one-pot meal is full of flavor and weeknight comfort.
- Prep Time: 15 minutes
- Cook Time: 4–8 hours (depending on setting)
- Total Time: ~8 hours 15 minutes (on LOW)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
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)
Instructions
Pat beef chunks dry and season with salt and pepper.
(Optional) In a skillet, sear beef chunks in olive oil until browned on all sides.
Place potatoes in the bottom of a slow cooker. Add beef on top. Add onion and carrots, if using.
In a bowl, combine melted butter, minced garlic, Italian herbs, red pepper flakes (if using), and parsley.
Pour beef broth over the mixture, then drizzle the garlic butter sauce over everything. Gently toss.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender and potatoes are soft.
Adjust seasoning. If sauce is too thin, uncover for 15 minutes or mash some potatoes to thicken.
Serve on a platter, spoon extra sauce over the top, and garnish with more parsley.
Notes
Searing the beef adds a rich, caramelized flavor but is optional.
For a thicker broth, mash 1–2 potatoes into the sauce or let it rest uncovered.
Add more veggies like mushrooms or parsnips for variety.
