Slow Cooker Garlic Butter Beef with Potatoes
| Prep time: | 15 minutes |
| Cook time: | depends on low or high heat (4 hours / 7 hours) |
| Total time: | 4 hours 15 minutes (low) or 7 hours 15 minutes (high) |
| Servings: | 6 |
| Cuisine: | American, Comfort food, Slow Cooker |
Let me just say—the aroma of beef slow-cooking in a pool of garlic butter and fresh parsley is like an invitation to happiness. The scent fills my kitchen, swirling around the soft potatoes and rich beef, making it nearly impossible not to sneak a taste before dinnertime. You know that feeling when you walk in from a chilly day and something warm, savory, and just a little bit magical greets you? That’s exactly what Slow Cooker Garlic Butter Beef with Potatoes promises (and delivers, trust me). Tender beef, melt-in-your-mouth potatoes, and a buttery garlic sauce that made you want to lick the plate clean. I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, I wish I’d known about this recipe years ago when quick dinners and minimal cleanup were the dream. On rainy weekends, when I’m craving pure, nostalgic comfort, this beef and potatoes combo always hits the spot. My family couldn’t stop sneaking forkfuls off the serving platter (and I can’t really blame them). It’s the dish that keeps everyone lingering around the table, chatting and reaching for seconds. Whether you’re hunting for the perfect potluck dish, a cozy weeknight meal, or just something to brighten up your Pinterest board, this Slow Cooker Garlic Butter Beef with Potatoes fits the bill. After testing it more times than I care to admit (all in the name of research, of course), it’s become a staple for family gatherings and gifting neighbors in need of a little comfort. It feels like a warm hug in recipe form—you’re going to want to bookmark this one.
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 beef broth
1 medium onion, sliced (optional)
1 cup carrots, chopped (optional)
Instructions:
Pat beef chunks dry with paper towels and season generously with salt and black pepper. 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. Place halved baby potatoes in the bottom of the slow cooker. Add seared beef chunks on top. Scatter onion and carrots in if using. In a small bowl, melt butter. Stir in minced garlic, Italian herbs, red pepper flakes (if using), and chopped parsley. Pour beef broth evenly over the beef and potatoes. Drizzle 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 beef is fork-tender and 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 beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.
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