Garlic Butter Beef with Potatoes (Printable)

Tender beef with buttery garlic and potatoes, slow-cooked to perfection for an easy comforting meal.

# What You Need:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large cubes
02 - 1 tsp salt
03 - ½ 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 - ⅓ 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 - ½ tsp paprika

→ Liquid

13 - ½ cup low-sodium beef broth

# How To Make It:

01 - Rub beef cubes thoroughly with salt and black pepper, ensuring even coverage on all sides.
02 - Arrange baby potatoes, sliced onion, and carrot pieces in an even layer at 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 well combined.
05 - Pour garlic butter mixture evenly over beef and vegetables, ensuring maximum coverage.
06 - Pour beef broth around the edges of the slow cooker, avoiding direct pouring over the seasoned meat to preserve the garlic butter coating.
07 - Cover and cook on LOW setting for 6 to 7 hours until beef is fork-tender and potatoes are fully cooked through.
08 - Gently stir to combine flavors before serving. Garnish with additional fresh parsley if desired.

# Expert Suggestions:

01 -
  • The house smells incredible all day long, which is basically free aromatherapy
  • Almost zero active cooking time, yet it tastes like you spent hours hovering over the stove
  • Leftovers somehow taste even better, making Wednesday lunch something to actually look forward to
02 -
  • Searing the beef first adds incredible depth, though I will admit to skipping this step on particularly rushed mornings with still delicious results
  • Avoid lifting the lid during cooking, as every peek releases valuable heat and can add up to 30 minutes of cooking time
  • The broths sodium level matters significantly since the liquid reduces and concentrates, so stick with low-sodium to control the final seasoning
03 -
  • Cut beef into uniformly sized cubes, roughly 2 inches, so everything finishes cooking at the same rate
  • Start checking for tenderness around the 5 hour mark, as different slow cookers run at slightly different temperatures

Go Back