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Delicious slow cooker butter beef with potatoes served on a plate

Slow-Cooker Garlic Butter Beef with Potatoes

This slow-cooked garlic butter beef with potatoes is a rich, comforting dish perfect for busy weeknights, featuring tender beef and flavorful Yukon Golds in a delicious garlic-butter sauce.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2.5 lbs beef chuck roast, cut into large chunks Uniform pieces cook more evenly
  • 2 tbsp olive oil, for searing Use high smoke point oil (optional)
  • 6 tbsp unsalted butter, melted Alternatively, use ghee for a nuttier note
  • 5 cloves garlic, minced
  • 1 tsp dried Italian herbs Or 1 tsp equal parts dried oregano and thyme
  • 1/2 tsp crushed red pepper flakes Optional for a touch of heat
  • 1/4 cup fresh parsley, chopped Plus more for garnish
  • 2 lbs baby Yukon Gold potatoes, halved Small red potatoes can substitute
  • 1/2 cup low-sodium beef broth Can substitute with beef stock or low-sodium vegetable broth
  • 1 medium onion, sliced Optional
  • 1 cup carrots, chopped Optional

Method
 

Preparation
  1. Pat the beef chunks very dry with paper towels. Season generously with salt and black pepper.
  2. If searing, heat the olive oil in a large skillet over medium-high. Brown each beef chunk 2 to 3 minutes per side until a crust forms. Transfer browned pieces to a plate.
  3. Arrange the halved Yukon Gold potatoes in an even layer across the bottom of the slow cooker. Place the beef pieces on top. Scatter sliced onion and chopped carrots over the beef if using.
  4. In a small bowl, melt the butter. Stir in the minced garlic, dried Italian herbs, red pepper flakes if using, and the chopped parsley. Mix until combined.
Cooking
  1. Pour the beef broth evenly over the beef and potatoes. Drizzle the garlic-butter mixture over everything. Gently toss right in the slow cooker to coat the potatoes and beef.
  2. Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours until the beef is fork-tender and the potatoes are soft.
  3. Taste the sauce and adjust salt and pepper. If the sauce is thin, remove the lid and cook on HIGH for 15 minutes to reduce, or thicken with a small cornstarch slurry if you prefer.
Serving
  1. Transfer the beef and potatoes to a serving platter. Spoon extra sauce over the top and sprinkle with fresh parsley. Serve warm.

Nutrition

Serving: 1Calories: 500kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 2g

Notes

If dairy-free, replace butter with extra olive oil or dairy-free buttery spread. For lower starch, swap potatoes for cauliflower florets added in the last 2 hours of cooking.

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