Slow Cooker Garlic Butter Beef Potatoes (Print Version)
Tender beef slow-cooked in garlic butter with potatoes for a comforting, flavorful meal.
# What You Need:
→ Beef
01 - 2.5 lbs beef chuck roast, cut into large cubes
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
→ Vegetables
04 - 1.5 lbs baby potatoes, halved
05 - 1 large onion, sliced
06 - 3 large carrots, peeled and cut into 1-inch chunks
→ Garlic Butter Sauce
07 - 6 tbsp unsalted butter, melted
08 - 8 cloves garlic, minced
09 - 1 tbsp fresh thyme leaves
10 - 1 tbsp fresh rosemary, chopped
11 - 1 tsp paprika
12 - ½ tsp crushed red pepper flakes
→ Broth
13 - 1 cup low-sodium beef broth
→ Garnish
14 - 2 tbsp fresh parsley, chopped
# How to Prepare:
01 - Rub beef cubes evenly with kosher salt and black pepper, ensuring all surfaces are coated for proper seasoning penetration.
02 - Heat a large skillet over medium-high heat. Sear beef cubes in batches, cooking 2–3 minutes per batch until browned on all sides. Transfer browned beef to the slow cooker.
03 - Arrange halved baby potatoes, onion slices, and carrot chunks around the beef in the slow cooker, distributing evenly for uniform cooking.
04 - In a small bowl, whisk together melted butter, minced garlic, fresh thyme, chopped rosemary, paprika, and crushed red pepper flakes until fully combined.
05 - Drizzle the garlic butter mixture evenly over the beef and vegetables, ensuring all components receive coating.
06 - Pour beef broth into the slow cooker, allowing it to combine with the seasoned butter.
07 - Cover and cook on LOW setting for 7–8 hours until beef reaches fork-tender consistency and potatoes are fully cooked through.
08 - Gently stir the finished dish, taste and adjust seasoning with additional salt or pepper if desired. Garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- The beef becomes impossibly tender without any hands-on effort
- That garlic butter sauce creates the most incredible rich flavor base
02 -
- Searing the beef first creates flavor compounds you can't get any other way
- Don't rush the searing step, really let those cubes develop a dark crust
03 -
- Adding a splash of heavy cream in the last 30 minutes makes the sauce incredibly luxurious
- Letting it rest for 10 minutes before serving helps the sauce thicken slightly