Slow Cooker Garlic Butter Beef (Print-Friendly Version)
Savory beef, tender potatoes, and a garlicky butter sauce cook low and slow for a comforting meal.
# Ingredients List:
→ Main Ingredients
01 -
1.1 kg beef chuck roast, cut into large chunks
02 -
2 tbsp olive oil
03 -
6 tbsp unsalted butter, melted
04 -
5 cloves garlic, minced
05 -
1 tsp dried Italian herbs
06 -
0.5 tsp crushed red pepper flakes
07 -
0.25 cup fresh parsley, chopped, plus extra for garnish
08 -
900 g baby Yukon Gold potatoes, halved
09 -
120 ml low-sodium beef broth
10 -
1 medium onion, sliced
11 -
1 cup carrots, chopped
12 -
Salt and black pepper, to taste
# How to Make It:
01 -
Pat beef chunks dry with paper towels and season evenly with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear beef chunks for 2–3 minutes per side until deeply browned. Work in batches as needed.
03 -
Arrange halved baby potatoes at the base of the slow cooker. Place seared beef over the potatoes, scattering in onion and carrots if using.
04 -
In a small bowl, combine melted butter, minced garlic, dried Italian herbs, red pepper flakes, and chopped parsley.
05 -
Pour beef broth evenly over the beef and potatoes. Drizzle the garlic butter sauce throughout and gently toss to distribute flavors.
06 -
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours. Meat should be fork-tender and potatoes soft yet intact.
07 -
Taste and adjust seasoning if necessary. For a thicker sauce, leave slow cooker uncovered for 15 minutes or mash a few potatoes into the broth. Arrange beef and potatoes on a serving platter, spoon over sauce, garnish with fresh parsley, and serve warm.
# Extra Tips:
01 -
Searing the beef prior to slow cooking enhances depth of flavor but remains optional for time-saving. To retain firmer potatoes, add them halfway through cooking. Advance preparation is possible by assembling ingredients in the slow cooker insert the evening prior. Opt for plant-based butter and gluten-free broth for allergen adaptations.