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Slow Cooker Garlic Butter Beef with Potatoes

This hands-off slow cooker recipe delivers tender beef and flavorful baby potatoes in a rich garlic butter sauce, perfect for family dinners or busy weeknights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Beef and Seasoning
  • 2.5 lbs beef chuck roast, cut into large chunks You can use brisket or short ribs if preferred.
  • to taste Salt and black pepper
  • 2 tbsp olive oil (for searing, optional) Searing the beef adds depth of flavor.
Garlic Butter Sauce
  • 6 tbsp unsalted butter, melted
  • 5 cloves garlic, minced
  • 1 tsp dried Italian herbs Or use a mix of thyme, oregano, basil.
  • 1/2 tsp crushed red pepper flakes Optional for added spice.
  • 1/4 cup fresh parsley, chopped Plus more for garnish.
Vegetables
  • 2 lbs baby Yukon Gold potatoes, halved No peeling needed for creamy texture.
  • 1/2 cup low-sodium beef broth Add more for extra sauce, if preferred.
  • 1 medium onion, sliced Optional.
  • 1 cup carrots, chopped Optional.

Method
 

Preparation
  1. Pat beef chunks dry with paper towels and season generously with salt and black pepper.
  2. Optional: Heat olive oil in a large skillet over medium-high heat. Sear beef chunks for 2-3 minutes per side until browned. Work in batches if needed.
  3. Place halved baby potatoes in the bottom of the slow cooker. Add seared beef chunks on top. Scatter onion and carrots in if using.
  4. In a small bowl, melt butter. Stir in minced garlic, Italian herbs, red pepper flakes (if using), and chopped parsley.
  5. Pour beef broth evenly over the beef and potatoes. Drizzle garlic butter sauce over everything and gently toss to distribute.
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 mushy.
  2. 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.
  3. Transfer beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.

Notes

Serve family-style and garnish with extra parsley. Offer crusty bread or dinner rolls to soak up the sauce. For longer storage, refrigerate for 3-4 days or freeze portions for up to 3 months.