Slow Cooker Garlic Butter Beef

This hearty Slow Cooker Garlic Butter Beef with Potatoes is the kind of meal that makes dinner time effortless while still delivering incredible flavor. The melt-in-your-mouth beef chunks and creamy potatoes cook together in a rich garlic butter sauce, creating a comforting dish perfect for busy weeknights or weekend family dinners.

I discovered this recipe during a particularly hectic month when my family needed hearty dinners but I had minimal time to cook. The delicious aroma that filled our home each time I made it quickly turned it into a requested favorite, especially on cold winter evenings.

Ingredients

• Beef chuck roast provides the perfect balance of meat and marbling that breaks down beautifully during slow cooking
• Baby Yukon Gold potatoes hold their shape while becoming creamy inside and absorb all the wonderful flavors
• Beef broth creates the foundation for the sauce without overpowering the other ingredients
• Unsalted butter forms the rich base of the sauce and allows you to control the saltiness
• Fresh garlic cloves offer more vibrant flavor than pre minced options
• Dried Italian herbs add depth without requiring multiple spice jars
• Fresh parsley brightens the finished dish with color and fresh flavor
• Red pepper flakes add a gentle warmth that complements the richness without making it spicy

Step-by-Step Instructions

Prepare the Beef

Pat your beef chunks completely dry with paper towels to ensure proper browning. Season generously with salt and black pepper on all sides. The drier the meat, the better the sear will be, which significantly enhances the final flavor.

Sear the Meat Optional but Recommended

Heat olive oil in a large skillet until shimmering but not smoking. Working in small batches to avoid overcrowding, place beef chunks in the hot pan, allowing each side to develop a deep brown crust for about 2 to 3 minutes per side. This step creates rich flavor compounds through caramelization that will infuse throughout the entire dish.

Layer the Ingredients

Arrange the halved potatoes across the bottom of your slow cooker insert. This creates a bed that prevents the beef from sticking while allowing the potatoes to absorb flavors from above. Place the seared beef chunks directly on top of the potatoes. If using onions or carrots, scatter them around and between the beef pieces.

Create the Garlic Butter Mixture

In a bowl, combine melted butter, minced garlic, dried herbs, optional red pepper flakes, and chopped parsley, stirring until well blended. The warm butter helps distribute the flavors of the garlic and herbs, creating an aromatic mixture that will perfume the entire dish.

Add Liquids and Cook

Pour beef broth around the edges of the slow cooker, being careful not to wash the seasonings off the meat. Drizzle the garlic butter mixture evenly over everything, allowing it to coat both the meat and potatoes. Cover with the lid and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours until the beef effortlessly pulls apart with a fork.

Final Seasoning and Serving

Taste the cooking liquid and adjust seasoning with additional salt and pepper if needed. Transfer to serving plates or a large platter, making sure to spoon plenty of the rich sauce over the meat and potatoes. Garnish with additional fresh parsley for color and brightness.

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This recipe has become my go to recommendation for anyone new to slow cooking. The garlic butter sauce is truly magical, transforming simple ingredients into something that tastes like you spent hours in the kitchen. My family particularly loves how the potatoes absorb all those savory flavors, making them almost as popular as the tender beef.

Perfect Potatoes

The type of potato you choose makes a significant difference in this recipe. Yukon Golds have the perfect balance of starch and waxiness to maintain their shape while becoming creamy inside. Russets will break down too much, while red potatoes might remain too firm. For even cooking, ensure all potato pieces are roughly the same size, about 1 to 1.5 inches.

Beef Selection Tips

While chuck roast is specified, other tough cuts like bottom round, brisket, or shoulder also work beautifully in this recipe. The key is choosing a cut with good marbling throughout. Look for meat with visible fat running through it rather than just around the edges. This intramuscular fat slowly melts during cooking, keeping the meat moist and adding richness to the sauce.

Make It Your Own

This recipe welcomes customization based on what you have available. Add mushrooms during the last hour for an earthy flavor. Stir in a tablespoon of Dijon mustard with the broth for tanginess. For a complete one pot meal, add green beans or peas during the final 30 minutes of cooking. You can even transform leftovers into a hearty soup by shredding the beef, dicing the potatoes smaller, and adding more broth.

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Recipe FAQs

→ Can I skip searing the beef first?

Yes, you can skip the searing step when you're short on time. While searing adds depth of flavor to the final dish, the slow cooker will still produce tender, flavorful beef without this step.

→ What cut of beef works best for this slow cooker dish?

Chuck roast is ideal because it becomes very tender with slow cooking. The marbling of fat throughout this cut breaks down during the long cooking process, resulting in melt-in-your-mouth beef.

→ How can I make the sauce thicker?

For a thicker sauce, simply mash a few of the cooked potatoes directly into the cooking liquid before serving. The starch from the potatoes will naturally thicken the sauce without needing additional ingredients.

→ Can I add other vegetables to this dish?

Absolutely! This dish works well with additions like sliced onions (1 medium) and chopped carrots (1 cup). Add them along with the potatoes and beef before cooking for additional flavor and nutrition.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in portions for up to 2 months. Reheat gently in the microwave or on the stovetop with a splash of broth to maintain moisture.

→ What if I want firmer potatoes?

If you prefer firmer potatoes that hold their shape better, add them halfway through the cooking time instead of at the beginning. This will prevent them from becoming too soft while still allowing them to absorb the flavors.