Slow Cooker Garlic Butter Beef With Potatoes (Printable version)

Tender beef with buttery garlic, herbs, and potatoes for a comforting hands-off meal.

# List of ingredients:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large cubes
02 - 1 tsp salt
03 - 1/2 tsp black pepper

→ Vegetables

04 - 2 lbs baby potatoes, halved
05 - 1 large yellow onion, sliced
06 - 3 large carrots, peeled and cut into 2-inch pieces

→ Garlic Butter

07 - 1/3 cup unsalted butter, melted
08 - 6 cloves garlic, minced
09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp fresh thyme leaves
11 - 1 tsp dried rosemary
12 - 1/2 tsp paprika

→ Liquid

13 - 1/2 cup low-sodium beef broth

# Directions:

01 - Rub beef cubes thoroughly with salt and black pepper, ensuring even coating on all sides.
02 - Arrange baby potatoes, sliced onion, and carrot pieces evenly across the bottom of the slow cooker insert.
03 - Place seasoned beef cubes on top of the vegetable layer, distributing evenly.
04 - Whisk together melted butter, minced garlic, chopped parsley, thyme, rosemary, and paprika in a small bowl until fully incorporated.
05 - Drizzle the garlic butter mixture evenly over the beef and vegetables.
06 - Pour beef broth around the edges of the slow cooker, avoiding direct pouring over the seasoned beef.
07 - Cover and cook on LOW setting for 6-7 hours until beef is fork-tender and potatoes are easily pierced with a knife.
08 - Gently stir the mixture to combine flavors. Garnish with additional fresh parsley before serving.

# Expert Advice:

01 -
  • The house smells incredible all day long, like someone put real effort into dinner
  • Beef so tender it falls apart when you look at it, practically begging to be eaten straight from the slow cooker
02 -
  • Searing the beef first adds depth, but honestly, most days I skip it and nobody has ever complained
  • Pouring broth down the sides instead of on top keeps all that garlic butter right where it belongs
03 -
  • A 6-quart slow cooker gives everything room to breathe and cook evenly
  • Patting the beef dry before seasoning helps it develop better texture even without searing

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