why make this recipe
Slow Cooker Garlic Butter Beef with Potatoes is a comforting and hearty meal that is perfect for busy days. It combines tender beef, creamy potatoes, and a delicious garlic butter sauce all in one dish. Using a slow cooker means you can set it and forget it, allowing the flavors to meld beautifully over several hours. This recipe is not just easy to make, but it’s also a crowd-pleaser that can satisfy the whole family.
how to make Slow Cooker Garlic Butter Beef with Potatoes
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, basil)
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 2 lbs baby Yukon Gold potatoes, halved
- 1/2 cup low-sodium beef broth
- 1 medium onion, sliced (optional)
- 1 cup carrots, chopped (optional)
Directions
- Pat the beef chunks dry with paper towels and season them generously with salt and black pepper.
- Optional: Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes per side until browned. Work in batches if needed.
- Place the halved baby potatoes in the bottom of the slow cooker. Add the seared beef chunks on top, and 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 chopped parsley.
- Pour the beef broth evenly over the beef and potatoes. Drizzle the garlic butter sauce over everything and gently toss to distribute.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are soft but not mushy.
- 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.
- Transfer the beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.
how to serve Slow Cooker Garlic Butter Beef with Potatoes
Serve Slow Cooker Garlic Butter Beef with Potatoes warm, as is, or with a side of crusty bread for dipping. Garnish with fresh parsley for added color and flavor. This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
how to store Slow Cooker Garlic Butter Beef with Potatoes
Allow the leftovers to cool down to room temperature before storing. Place the beef and potatoes in an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to freeze it, you can store it in a freezer-safe bag or container for up to 3 months. Reheat thoroughly before serving.
tips to make Slow Cooker Garlic Butter Beef with Potatoes
- For extra flavor, marinate the beef chunks overnight in garlic, herbs, and a bit of olive oil before cooking.
- Use a variety of vegetables. Feel free to add in things like bell peppers or peas for a different twist.
- If you like a thicker sauce, you can mix in a cornstarch slurry in the last hour of cooking.
variation
You can switch out the beef chuck roast for other cuts like brisket or short ribs for different textures and flavors. If you’d like a spicy kick, add more crushed red pepper flakes or a diced jalapeño.
FAQs
Can I make this recipe without searing the beef?
Yes, you can skip the searing step. Just add the beef directly to the slow cooker, but searing does add extra flavor.
What can I use instead of garlic butter?
If you’re looking for a healthier option, you can replace the garlic butter with olive oil and use fewer butter or skip it altogether.
Can I use other types of potatoes?
Definitely! While Yukon Golds are great, you can use red potatoes or even Russets if that’s what you have on hand. Just adjust the cooking time as needed since larger potatoes might take longer to cook.
Slow Cooker Garlic Butter Beef with Potatoes
Ingredients
Method
- Pat the beef chunks dry with paper towels and season them generously with salt and black pepper.
- Optional: Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes per side until browned. Work in batches if needed.
- Place the halved baby potatoes in the bottom of the slow cooker. Add the seared beef chunks on top, and 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 chopped parsley.
- Pour the beef broth evenly over the beef and potatoes. Drizzle the garlic butter sauce over everything and gently toss to distribute.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are soft but not mushy.
- 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.
- Transfer the beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.
