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. Easy, comforting, and perfect for family dinners or cozy weeknights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 8 15

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 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, and basil
0.5 tsp crushed red pepper flakes optional
0.25 cup fresh parsley chopped, plus more for garnish
2 lbs baby Yukon Gold potatoes halved
0.5 cup low-sodium beef broth
1 medium onion sliced, optional
1 cup carrots chopped, optional

Equipment

Slow cooker (6 to 8 quart)
Large skillet (cast iron preferred)
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or silicone spatula
serving platter

Method

Pat the beef chunks completely dry with paper towels. Season generously with salt and black pepper on all sides.
Optional: Heat olive oil in a cast iron skillet over medium-high heat. Sear beef chunks in batches for 2 to 3 minutes per side until browned. Do not crowd the pan.
Place the halved baby potatoes in a single layer on the bottom of the slow cooker. Add the seared beef chunks on top. Scatter in the onion and carrots if using.
In a small bowl, melt the butter. Stir in the minced garlic, Italian herbs, red pepper flakes if using, and the chopped parsley.
Pour the beef broth evenly over the beef and potatoes. Drizzle the garlic butter mixture over everything and gently toss to distribute.
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 but still holding their shape.
Taste the sauce and adjust salt and pepper. If the sauce is too thin, leave the lid off on HIGH for 15 minutes or mash one or two potatoes into the broth to thicken.
Transfer the beef and potatoes to a serving platter. Spoon the garlic butter sauce over the top, garnish with fresh parsley, and serve warm.

Notes

Chuck roast is the best cut for this recipe as it becomes tender and flavorful during the long slow cook. Yukon Gold potatoes hold their shape best. For a dairy-free version, use plant-based butter. Leftovers keep in the refrigerator for up to 4 days or in the freezer for up to 2 months.