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Slow Cooker Garlic Butter Beef served with potatoes on a plate

Slow Cooker Garlic Butter Beef with Potatoes

A comforting, hands-off meal with tender beef and buttery Yukon Gold potatoes, flavored with garlic and herbs.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs beef chuck roast, cut into large chunks Chuck is ideal for slow cooking because of its marbling.
  • 2 lbs baby Yukon Gold potatoes, halved Yukon Gold holds shape and becomes silky when cooked.
  • 1/2 cup low-sodium beef broth Substitute chicken broth or water with a splash of Worcestershire.
Seasoning and Aromatics
  • 5 cloves garlic, minced Adds rich flavor.
  • 6 tbsp unsalted butter, melted Substitute vegan butter or extra olive oil for dairy-free.
  • 1 medium onion, sliced Optional ingredient.
  • 1 cup carrots, chopped Optional ingredient.
  • 1 tsp dried Italian herbs Or a mix of thyme, oregano, basil.
  • 1/2 tsp crushed red pepper flakes Optional, for heat.
  • 1/4 cup fresh parsley, chopped Plus more for garnish.
  • Salt and black pepper to taste salt and black pepper For seasoning.
  • 2 tbsp olive oil For searing, optional.

Method
 

Preparation
  1. Pat beef chunks dry with paper towels. Season generously with salt and black pepper.
  2. (Optional) Heat olive oil in a large skillet over medium-high heat. Sear beef chunks 2–3 minutes per side until browned. Transfer seared beef to the slow cooker.
  3. Place halved baby potatoes in an even layer at the bottom of the slow cooker. Add seared (or unseared) beef chunks on top. Scatter sliced onion and chopped carrots over the beef, if using.
  4. In a small bowl, melt the butter. Stir in minced garlic, dried Italian herbs, crushed red pepper flakes (if using), and chopped parsley.
  5. Pour the beef broth evenly over the beef and potatoes. Drizzle the garlic-butter mixture over everything. Gently toss once or twice to distribute the sauce—avoid over-mixing.
Cooking
  1. 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 falling apart.
  2. Taste and adjust seasoning with salt and pepper. If the sauce is too thin, remove the lid and let the slow cooker sit uncovered for 15 minutes to reduce, or mash a couple of potatoes into the liquid to thicken naturally.
  3. Transfer beef and potatoes to a serving platter. Spoon extra sauce over the top, sprinkle with fresh parsley, and serve warm.

Notes

Searing adds flavor but is not required. Use vegan butter and vegetable broth for a dairy-free version. Freezes well and can be reheated.