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why make this recipe
Slow Cooker Garlic Butter Beef with Potatoes is a comforting meal that’s easy to prepare. It is perfect for busy days when you want to come home to a warm, delicious dinner without much effort. The slow cooking process allows the beef to become tender and infuses all the flavors from the garlic, butter, and herbs into the dish. Using a slow cooker means you can set it and forget it, making it a great option for families and busy individuals.
how to make Slow Cooker Garlic Butter Beef with Potatoes
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 low-sodium beef broth
- 1 medium onion, sliced (optional)
- 1 cup carrots, chopped (optional)
Directions:
- Pat the beef chunks dry with paper towels. Season them generously with salt and black pepper.
- If you want extra flavor, heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes on each side until they are browned. You can work in batches if needed.
- Place the halved baby potatoes at the bottom of the slow cooker. Add the seared beef chunks on top. If you’re using onions and carrots, scatter those in as well.
- In a small bowl, melt the butter. Stir in the minced garlic, Italian herbs, red pepper flakes (if using), and the chopped parsley.
- Pour the beef broth evenly over the beef and potatoes. Drizzle the garlic butter sauce over everything and gently toss to mix.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are soft but not mushy.
- Taste the sauce and adjust the salt and pepper as needed. If the sauce seems too thin, let it sit uncovered for 15 minutes, or mash a couple of potatoes into the broth to thicken.
- Transfer the beef and potatoes to a serving platter. Spoon extra sauce over the top, sprinkle with fresh parsley, and serve warm.
how to serve Slow Cooker Garlic Butter Beef with Potatoes
Serve this delicious meal warm, right out of the slow cooker. It pairs well with a side salad or some crusty bread to soak up the extra sauce. Garnish with additional parsley for a fresh touch.
how to store Slow Cooker Garlic Butter Beef with Potatoes
Store any leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. You can also freeze the leftovers for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm up in the microwave or on the stove.
tips to make Slow Cooker Garlic Butter Beef with Potatoes
- Make sure to dry the beef chunks well before seasoning to get a nice sear.
- For a thicker sauce, you can mash a few potatoes after cooking.
- Feel free to add other vegetables like peas or green beans for added nutrition.
- Adjust the seasonings based on your preference; you can add more garlic for a stronger flavor.
variation
If you want to switch it up, you can use chicken instead of beef for a different protein. You can also try adding different herbs like rosemary or fresh thyme instead of Italian herbs.
FAQs
Can I use frozen beef for this recipe?
Yes, you can use frozen beef. However, it’s best to thaw it overnight in the fridge for even cooking.
How can I make it spicy?
You can add more crushed red pepper flakes or even a diced jalapeño to increase the heat.
Can I make this without a slow cooker?
Yes! You can make it in a pot on the stove or in the oven at a low temperature, but you’ll need to adjust the cooking time accordingly.
Slow Cooker Garlic Butter Beef with Potatoes
A comforting and easy-to-make meal that's perfect for busy days, featuring tender beef cooked with garlic, butter, and fresh herbs alongside Yukon Gold potatoes.
Ingredients
Method
Preparation
- Pat the beef chunks dry with paper towels. Season them generously with salt and black pepper.
- If you want extra flavor, heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes on each side until they are browned. You can work in batches if needed.
- Place the halved baby potatoes at the bottom of the slow cooker. Add the seared beef chunks on top. If you’re using onions and carrots, scatter those in as well.
- In a small bowl, melt the butter. Stir in the minced garlic, Italian herbs, red pepper flakes (if using), and the chopped parsley.
- Pour the beef broth evenly over the beef and potatoes. Drizzle the garlic butter sauce over everything and gently toss to mix.
Cooking
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are soft but not mushy.
- Taste the sauce and adjust the salt and pepper as needed. If the sauce seems too thin, let it sit uncovered for 15 minutes, or mash a couple of potatoes into the broth to thicken.
- Transfer the beef and potatoes to a serving platter. Spoon extra sauce over the top, sprinkle with fresh parsley, and serve warm.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3-4 days or freeze for up to 3 months. Thaw overnight and reheat.
