Slow Cooker Garlic Butter Beef Potatoes (Print View)

Tender beef slow-cooked in garlic butter sauce with potatoes. Comforting, flavorful meal ready in 7 hours.

# What You'll 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 Make:

01 - Rub the beef cubes evenly with kosher salt and black pepper, ensuring all surfaces are coated.
02 - Heat a large skillet over medium-high heat. Sear the seasoned beef cubes in batches for 2–3 minutes per batch until browned on all sides. Transfer the browned beef to the slow cooker.
03 - Arrange the baby potatoes, onion slices, and carrot chunks around the beef in the slow cooker, distributing them evenly.
04 - In a small bowl, whisk together the melted butter, minced garlic, thyme, rosemary, paprika, and red pepper flakes until fully combined.
05 - Pour the garlic butter mixture over the beef and vegetables. Add the beef broth to the slow cooker.
06 - Cover and cook on LOW for 7–8 hours until the beef is fork-tender and the potatoes are cooked through.
07 - Gently stir the mixture, taste, and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.

# Expert Suggestions:

01 -
  • The garlic butter sauce creates the most incredible richness that feels restaurant quality but comes together in minutes
  • Your slow cooker does all the heavy lifting while you go about your day
  • The leftovers somehow taste even better the next time around
02 -
  • Searing the beef first creates those browned bits that transform the sauce from good to absolutely incredible
  • Resist the urge to lift the lid too often because every peek adds 15 to 20 minutes to your cooking time
  • The sauce will look thin at first but thickens beautifully as the potatoes release their starch
03 -
  • Pat the beef completely dry before seasoning or it will steam instead of sear
  • Let the finished dish rest for 10 minutes before serving so the sauce thickens slightly

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