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Slow Cooker Garlic Butter Beef with Potatoes

Tender chunks of beef slow-cooked in a rich garlic butter sauce with creamy Yukon Gold potatoes and fresh parsley. This easy, comforting recipe is perfect for family dinners, potlucks, or cozy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs beef chuck roast cut into large chunks
  • Salt and black pepper to taste
  • 2 tablespoons olive oil for searing, optional
  • 6 tablespoons unsalted butter melted
  • 5 cloves garlic minced
  • 1 teaspoon dried Italian herbs or mix of thyme, oregano, basil
  • ½ teaspoon crushed red pepper flakes optional
  • ¼ cup fresh parsley chopped, plus more for garnish
  • 2 lbs baby Yukon Gold potatoes halved
  • ½ cup low-sodium beef broth
  • 1 medium onion sliced, optional
  • 1 cup carrots chopped, optional

Equipment

  • Slow cooker
  • Large skillet (optional, for searing)
  • Paper towels
  • Small bowl
  • Serving platter

Method
 

  1. Pat beef chunks dry with paper towels and season generously with salt and black pepper on all sides.
  2. Optional: Heat olive oil in a large skillet over medium-high heat. Sear beef chunks for 2-3 minutes per side until browned. Work in batches if needed to avoid overcrowding.
  3. Place halved baby potatoes in the bottom of the slow cooker. Add seared beef chunks on top. Scatter onion and carrots over everything if using.
  4. In a small bowl, melt butter. Stir in minced garlic, Italian herbs, red pepper flakes (if using), and chopped parsley until well combined.
  5. Pour beef broth evenly over the beef and potatoes. Drizzle garlic butter sauce over everything and gently toss to distribute. The liquid should come about 1/3 up the sides of the ingredients. Don't worry if it seems minimal - the beef and vegetables will release moisture during cooking.
  6. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender and potatoes are soft but not mushy. If you're home during cooking, give it a gentle stir after 3-4 hours.
  7. Taste the sauce and adjust 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.
  8. Transfer beef and potatoes to a serving platter. Spoon extra sauce over the top, sprinkle with fresh parsley, and serve warm.

Notes

Beef chuck roast is ideal for slow cooking as it becomes tender and flavorful. Pat beef dry before seasoning for better browning. For firmer potatoes, add them halfway through cooking. This recipe can be prepped the night before for easy mornings. Leftovers store well and taste even better the next day. Freeze in airtight containers for up to 3 months.