Slow Cooker Garlic Butter Beef and Potatoes
This recipe features tender beef and potatoes slow-cooked in a rich garlic butter sauce. It's an easy and flavorful meal perfect for busy weeknights, requiring minimal effort and delivering maximum taste.
Equipment
- Slow cooker
- Large skillet
- Small saucepan
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Spatula or spoon
Ingredients
- 1.5 - 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- ½ cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt to taste
- Pepper to taste
- 4 cloves garlic, minced
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes optional
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Season beef cubes with salt and pepper.
- Sear the beef in batches until browned on all sides. Avoid overcrowding the pan.
- Place chopped onion in the bottom of your slow cooker.
- Add the seared beef on top of the onions.
- Sprinkle minced garlic, dried thyme, and dried rosemary over the beef.
- Pour beef broth over the mixture.
- Add the cubed potatoes to the slow cooker, arranging them evenly around the beef.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef and potatoes are very tender.
- About 30 minutes before serving, prepare the garlic butter sauce.
- In a small saucepan, melt butter over medium heat.
- Add minced garlic and cook for 1-2 minutes, or until fragrant, being careful not to burn it.
- Remove from heat and stir in chopped fresh parsley, lemon juice, and red pepper flakes (if using).
- Once the beef and potatoes are cooked, carefully pour the garlic butter sauce over the top.
- Gently stir to coat everything evenly.
- Let the mixture sit in the slow cooker for another 10-15 minutes to allow the flavors to meld together.
- Serve hot and enjoy!
Notes
Searing the beef is crucial for flavor development. Cooking on low yields the most tender beef. Adjust seasoning to taste. For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of beef broth or water to prevent drying. Variations: add carrots, celery, or mushrooms; add cayenne pepper or jalapeño for spice; stir in 1/2 cup of heavy cream or sour cream for a creamier sauce.