Garlic Butter Beef with Potatoes (Printable Version)

Tender beef slow-cooked in garlic butter sauce with potatoes creates a comforting, flavorful meal.

# What You'll Need:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large cubes
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Vegetables

04 - 1.5 lbs baby potatoes, halved
05 - 1 large onion, sliced
06 - 3 large carrots, peeled and cut into 1-inch chunks

→ Garlic Butter Sauce

07 - 6 tbsp unsalted butter, melted
08 - 8 cloves garlic, minced
09 - 1 tbsp fresh thyme leaves
10 - 1 tbsp fresh rosemary, chopped
11 - 1 tsp paprika
12 - ½ tsp crushed red pepper flakes

→ Broth

13 - 1 cup low-sodium beef broth

→ Garnish

14 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Season beef cubes evenly with kosher salt and black pepper, ensuring all pieces are coated.
02 - Heat a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides, approximately 2-3 minutes per batch. Transfer browned beef to the slow cooker.
03 - Add baby potatoes, onion slices, and carrots to the slow cooker, distributing them evenly around the beef.
04 - In a small bowl, whisk together melted butter, minced garlic, fresh thyme, rosemary, paprika, and red pepper flakes until well combined.
05 - Pour garlic butter mixture over the beef and vegetables. Add beef broth to the slow cooker.
06 - Cover and cook on LOW setting for 7-8 hours, or until beef is fork-tender and potatoes are cooked through.
07 - Gently stir the mixture, taste, and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • The beef becomes so tender you can cut it with a spoon, no joke
  • That garlic butter sauce creates its own rich gravy that makes crusty bread mandatory
  • Eight hours of passive cooking for a dinner that tastes like a special occasion
02 -
  • Searing the beef might feel like extra work, but it creates a depth of flavor you cannot achieve any other way
  • The sauce will look thin at first but thickens beautifully as the vegetables release their starches
  • Heavy cream in the final 30 minutes transforms the sauce into something restaurant worthy
03 -
  • Pat the beef completely dry before seasoning for the best sear
  • Let the slow cooker do its thing without lifting the lid too often

Go Back