Slow Cooker Garlic Butter Beef and Potatoes
Fork tender chuck roast and baby potatoes slow cooked in a buttery garlic herb sauce, an easy set and forget dinner.
Equipment
- Slow cooker (6 quart)
- Skillet
- Cutting board
Ingredients
Main Ingredients
- 3 lb beef chuck roast cut into large chunks and patted dry
- 1 ½ lb baby potatoes halved
- 1 large onion sliced
- 3 carrots cut into thick pieces
- ½ cup unsalted butter melted
- 6 cloves garlic minced
- 1 tsp Italian herbs
- ½ tsp crushed red pepper flakes
- ¼ cup fresh parsley chopped
- 2 cup low sodium beef broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil optional, for searing
Instructions
Cooking
- Season. On a cutting board, cut the roast into large chunks, pat dry, and rub with the salt and pepper.
- Sear (optional). Brown the chunks in the olive oil in a hot skillet for 2 to 3 minutes per side, then set aside.
- Layer. Spread the onion, carrots, and potatoes in the slow cooker, top with the beef, and pour the broth around the edges.
- Add the garlic butter. Stir the melted butter with the garlic, Italian herbs, red pepper flakes, and half the parsley, then drizzle it over the beef.
- Cook. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef shreds easily and the potatoes are soft.
- Thicken and serve. Mash 2 or 3 potatoes into the broth, stir, and finish with the remaining parsley.
Notes
Substitutions: Use Yukon Gold potatoes or parsnips for the baby potatoes, and add mushrooms on top for extra flavor.
Tips: Fill the slow cooker only half to two thirds full, keep the beef in large chunks, and never reheat leftovers in the slow cooker.
Storage: Refrigerate for 3 to 4 days or freeze for up to three months, and reheat to 165 degrees F.