Garlic Butter Beef with Potatoes (Printable Version)

Tender beef and creamy potatoes in savory garlic butter sauce, all cooked effortlessly in your slow cooker for a satisfying meal.

# Ingredients:

→ For the Beef & Potatoes

01 - 2.5 lbs (1.1 kg) beef chuck roast, cut into large chunks
02 - Salt and black pepper, to taste
03 - 2 tbsp olive oil (for searing, optional)
04 - 2 lbs (900 g) baby Yukon Gold potatoes, halved
05 - 1/2 cup (120 ml) low-sodium beef broth

→ For the Garlic Butter Sauce

06 - 6 tbsp (85 g) unsalted butter, melted
07 - 5 cloves garlic, minced
08 - 1 tsp dried Italian herbs (or a mix of thyme, oregano, basil)
09 - 1/2 tsp crushed red pepper flakes (optional)
10 - 1/4 cup (15 g) fresh parsley, chopped (plus more for garnish)

→ Optional Additions

11 - 1 medium onion, sliced
12 - 1 cup (150 g) carrots, chopped

# Steps:

01 - Pat the beef dry with paper towels and season generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for about 2–3 minutes per side until nicely browned. Work in batches if needed.
03 - Place the halved potatoes in the bottom of the slow cooker. Add the beef on top. If using onion or carrots, add them now.
04 - In a small bowl, mix together the melted butter, garlic, Italian herbs, red pepper flakes, and parsley.
05 - Pour the beef broth over the ingredients in the slow cooker. Then drizzle the garlic butter mixture evenly over everything. Gently toss to coat.
06 - 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 cooked through.
07 - Taste and adjust seasoning with more salt and pepper if needed. Serve warm, topped with extra chopped parsley.

# Notes:

01 - Chuck roast works best because it becomes very tender with slow cooking.
02 - Yukon Gold potatoes hold their shape nicely and have a creamy texture.
03 - If you prefer firmer potatoes, add them halfway through cooking.
04 - For a thicker sauce, mash a few potatoes directly into the cooking liquid before serving.
05 - Store leftovers in an airtight container for up to 4 days in the refrigerator.
06 - Freeze in portions for up to 2 months.
07 - Reheat gently in the microwave or on the stovetop with a splash of broth.

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