Description

This Slow Cooker Garlic Butter Beef with Potatoes is a comforting and flavorful one-pot meal featuring tender beef chuck roast cooked low and slow with baby Yukon Gold potatoes, garlic butter, herbs, and savory beef broth. The beef is optionally seared for extra depth, then simmered with aromatic garlic and Italian herbs until fork-tender. Perfect for an effortless weeknight dinner or cozy weekend meal.

Ingredients

Scale

Beef and Vegetables

2.5 lbs beef chuck roast, cut into large chunks
Salt and black pepper, to taste
2 lbs baby Yukon Gold potatoes, halved
1 medium onion, sliced (optional)
1 cup carrots, chopped (optional)

Garlic Butter Sauce

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)
1/2 cup low-sodium beef broth
2 tbsp olive oil (for searing, optional)

Instructions

Prepare and Season Beef: Pat the beef chunks dry using paper towels to ensure good browning and season generously with salt and black pepper on all sides to enhance the flavor.
Sear the Beef (Optional): Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes per side until nicely browned to develop a rich crust. Do this in batches if necessary to avoid overcrowding the pan.
Assemble Slow Cooker: Place the halved baby potatoes evenly at the bottom of the slow cooker. Add the seared beef chunks on top. Scatter sliced onions and chopped carrots over if using for extra flavor and vegetables.
Make Garlic Butter Sauce: In a small bowl, melt the unsalted butter. Stir in minced garlic, dried Italian herbs, crushed red pepper flakes if using, and chopped fresh parsley until well combined.
Add Beef Broth and Sauce: Pour the low-sodium beef broth evenly over the beef and potatoes in the slow cooker. Drizzle the prepared garlic butter sauce over everything. Gently toss or stir to distribute the ingredients and flavors evenly.
Slow Cook: Cover and cook the mixture on the LOW setting for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are soft but still hold their shape.
Adjust and Thicken Sauce: Taste the cooking juices and adjust the seasoning with additional salt and pepper if needed. If the sauce seems thin, leave the slow cooker uncovered for 15 minutes to reduce it or mash a few potatoes into the broth to thicken naturally.
Serve: Transfer the garlic butter beef and potatoes onto a serving platter. Spoon extra sauce over the top and garnish with additional fresh parsley. Serve warm for a comforting hearty meal.

Notes

Searing the beef is optional but highly recommended for more flavor and a better texture.
Using baby Yukon Gold potatoes is ideal as they become tender without falling apart.
If you do not have dried Italian herbs, substitute with equal parts dried thyme, oregano, and basil.
The crushed red pepper flakes add subtle heat but can be omitted for a milder dish.
Carrots and onions add sweetness and depth but are optional according to preference.
Do not overcook the potatoes to avoid mushiness; check doneness near the end of cooking time.
Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 7 hours (slow cooker low) or 4.5 hours (slow cooker high)
Category: Main Course
Method: Slow Cooking
Cuisine: American

Keywords: slow cooker beef, garlic butter beef, beef chuck roast recipe, garlic butter potatoes, slow cooker dinner, easy beef recipe, one-pot meal