Slow Cooker Garlic Butter Beef With Potatoes (Printable)

Tender beef and potatoes slow-cooked in garlic butter with herbs for an easy comforting meal.

# What You’ll 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 Steps:

01 - Generously season beef cubes with salt and black pepper, ensuring even coating on all sides.
02 - Arrange baby potatoes, sliced onion, and carrots in the bottom of the slow cooker, creating an even base layer.
03 - Place seasoned beef cubes on top of the vegetable layer, distributing evenly.
04 - In a small bowl, whisk together melted butter, minced garlic, parsley, thyme, rosemary, and paprika until thoroughly combined.
05 - Pour the garlic butter mixture evenly over the beef and vegetables, ensuring good coverage.
06 - Pour beef broth around the sides of the slow cooker, avoiding direct pouring over the seasoned beef to preserve the garlic butter coating.
07 - Cover and cook on LOW setting for 6-7 hours until beef is fork-tender and potatoes are completely cooked through.
08 - Gently stir the mixture before serving to distribute the flavorful juices. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • The beef becomes impossibly tender, practically falling apart when you look at it wrong
  • Everything cooks in one pot, which means I spend exactly zero minutes scrubbing multiple pans
  • The garlic butter mixture creates this incredible sauce that I would happily drink from a mug
02 -
  • Searing the beef first adds amazing flavor but I skip it on busy weekdays and honestly, nobody notices the difference
  • Pouring broth down the sides instead of over the top keeps all that garlic butter right where you want it
  • The leftovers actually taste better the next day, so I always make extra even when it is just the two of us
03 -
  • Chuck roast is ideal, but I have made this with round roast and short ribs when that was what the store had
  • If your slow cooker runs hot, check it after 5 hours so the beef does not dry out
  • A splash of Worcestershire sauce in the broth adds incredible depth if you happen to have some

Return